Loaf 8
This time, I tried to experiment with a shorter proofing time... But then life got in the way so I wasn't as scientific as I'd have liked to be. The result is OK, I cut into it about 36 hours after baking so it looks a little dry... Tasted nice, but the crumb is a little dense.
What I'm actually thinking is that the activity of the starter is something I need to control next time. A longer bulk ferment and proof, but with a less active starter might be the key (like loaf 6)
Loaf 8
250g white flour, 250g wholegrain wheat flour.
80% hydration
15% starter
2% salt
Timings:
8.30: 1hr autolyse
9.30 - Mix in starter (refreshed and at peak activation). Light kneading, sit for 1 hour
10.30 - Rubauld mixing.
11:30 - S&F
12:20 - S&F
13:10 - S&F
15:52 - Out of bowl and bench rest
16:30 - Shape into round and proof at room temp
19:00 - Into fridge for more proofing (this is because I was going out for dinner and worried it would over proof at room temp)
22:15 - Bake. ~230c, 20 mins covered and 30 mins uncovered.
I let this cool and didn't cut into it until morning 2 days later. Result was OK, still not as good as my Loaf 6... Some areas feel a bit dense and it didn't get huge oven spring/any ears.
Comments
Maybe it caught too much of a chill? How much time did it get to get back to room temp before baking? Did it taste slightly "cool" in the mouth like sour cream? I got that "cool" flavor from many rye doughs which rise very slowly. The pills from the knife friction is what makes me ask. Either a dull knife or stressed yeast, I'm guessing.
Still a successful bread, not disparaging it. :)
Thanks for your thoughts! I think it probably had about half an hour at room before being baked, but can't remember exactly.
The knife is a little dull but I wondered about the residue as well. What do you mean by stressed yeast?