Diagnosis Help: Deflated, Yet Open Crumb?
Today, I baked my first loaf that was truly a “flop.” I’m still learning how to identify different results and the factors that led to them.
Here is my recipe:
400g High Extraction White Flour
100g White Bread Flour
150g Liquid Sourdough Starter
Here is my method, with significant changes in bold:
Levain Build: (20g starter, 75g flour, 110g water)
Initial Dough Mix: 7 hours, 40 mins later. (I usually add my levain after waiting 6 hours.) Salt is added after 30 min rest.
Bulk Ferementation: 3 hours 37 mins total, with three folds at 30 min intervals. Ambient temperature has increased with weather, temps around 78 F/ 26 C inside.
Preshape, Bench Rest, Shape
While shaping, the dough felt extremely pillowy and soft. I did not excessively press the air out, because I was curious to see what would happen. (lol)
Proofing: 12 hours in the fridge
Bake: 25 minutes covered, 25 minutes uncovered. Used Dutch Oven for the first time, bottom was completely stuck, prying the loaf out resulted in it deflating even more.
The texture of the bread is soft, open, and it feels very light in the hands. The crust is thin and much too fragile. I usually have a significantly browner crust as well. This one’s color refused to darken.
Any insight would be greatly appreciated! Could this be a result of over-fermentation, overproofing with higher temperatures, or something else?