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Progress from 1st to 3rd loaf, is this still underproofed?

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frebay

Progress from 1st to 3rd loaf, is this still underproofed?

1st loaf

2nd loaf - There was debate if it was under or overproofed, I went with under.

3rd loaf

Flour was king arthur all purpose unbleached.

Day before, dumped out most of starter, and did a 75% flour, 25% water ratio.

500 grams flour 375 grams water 3 hr autolyse
50g starter (14 day old), 50g water, 50g flour levain for 2 hours
Mixed everything together with 10 gram salt
5.5hr stretch and fold every 30 min
Preshape and rest for 30 min
Shaped in banneton
bulk ferment in fridge overnight 19 hrs covered
rest on counter for 2.5 hrs preheat dutch oven to 525 (checked w/ laser temp gun) dutch only got to 480.
baked w/ lid 22 min sprayed lid and bottom of dutch oven with water
removed lid and baked for 20 min turn off oven and cracked open for 20 min cool on wire rack.

 

In looking at the 2nd and 3rd loaves, the edges aren't expanding evenly as the middle.

Will a bit more hydration lead to more oven spring?

Any tips?