Seeking Advice on Recent Bake: Was This Dough Fully Fermented?
I was hoping to get some feedback about what may have gone wrong with a recent bake. I have been having good luck with an all-purpose flour starter and 100% white bread flour dough, but have been having some trouble with a whole wheat starter and a primarily white bread flour dough.
18% stiff whole wheat starter (@60% hydration)
95% white bread flour 5% whole wheat flour
Proofed for a total of 5 hrs 30 mins @ about 76-78F.
Periodic stretch and folds during the first 2 hrs 30 mins.
Cold proofed in fridge for 16 hrs.
Here is a video of the "poke test" for the dough right before shaping:
And here is a video of the shaping. I'm really curious for any thoughts about how the dough looks at this stage. I feel like it should be much "fluffier" and more stretchable than it is?:
And here is a photo of the final product.
Thanks a million for any advice!!