Need help diagnosing crumb
Hey,
I am trying to get a better understanding of what I can do to get a more light and fluffy crumb.
I am actually comparitivly happy with this bread, but I feelit should probably be a lot more open if I compare it to other breads I see online.
I mainly using wheat flower with 12,8% protein.
My questions
1. Should I be able to get better crumb with the flour I am using?
2. Does this seem to be either over or underfermented?
3. Any other things that could be diagnosed from the crumb that I may be doing wrong / could improve?
The recipe I used:
- 230g wheat flour 12,8% protein
- 30g whole grain wheat flour
- 180g water
- 39g starter (15% because I am fermenting in a box at 26C = 78,8F)
- 5g salt
My starter doubled over night. Normally I use a stiff starter (1:2,5:5) but for this I used a normal liquid starter (1:5:5).
Steps:
- Mix all ingredients by hand
- Rest for 30 min at 26C (the dough is at 26C the entire time, I only take it out of the box to fold it and shape)
- 1st Coild fold & rest 30 min
- 2nd Coild fold & rest 30 min
- 3rd Coild fold & rest 30 min
- 4th Coild fold & rest 30 min
- 5th Coild fold & rest 30 min
- Move to other container and wait for 25% growth (I measure right after mixing, so it is 25% from when I mixed all ingredients)
- Final shape to batard and transfer to banneton (it immediatly passed the poke test meaning the indent raised back up in about 10 sec)
- Put int fridge at about 2C (35,6F) for 4h
- Bake
- Preheat oven to 230C / 446F with dutch oven for 30min
- Get bread out of frige, score and immediatly place in hot dutch oven in oven
- bake 25min with lid
- remove lid and bake about 15min longer
If anything is not clear or you need more information please let me know.
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