So I scored these breads all from the same batch of dough. As you see the ear on the one is so nice but in the others my scores seem as though the dough is over fermented. These came out of the fridge and into the oven.
Any thoughts?
Ladies and gentlemen, I proudly present to you… another over-fermented loaf! :) You see, that’s what happens when you think to yourself, “No big deal, the dough can wait for another 30 minutes,” but it’s in fact more than enough time for proteases to go wild and destroy the structure of your dough…
30% Sprouted Buckwheat + White Wheat SD
Dough flour (all freshly milled):
It's been a long last year and my starter - Charlie - has been pretty neglected. I'm finally getting back into baking some nice bread. I didn't have any whole wheat flour in the house, so made a Tartine basic country loaf using unbleached locally milled bread flour. I used coil folds instead of stretch and folds inspired by Trevor's technique. During bulk the structure really seemed to develop well. I gave it a fourteen hour cold retard and baked it this morning. It had a beautiful oven spring - it easily doubled.
Thank you David (dmsnyder) for the inspiration. Saw your bake and had to try it myself.
Saturday Morning 11am: Freshening
Fermented for 6 hours at 26°C (78.8°F)
Saturday Afternoon 5pm: Basic Sour
This time I went for something a little larger, as I'm getting very satisfied with the outcome of these breads using a 12 hour autolyse. I also added a little fennel for the aroma. Second time with this and once again, smelled of vinegar as dough in the morning and as baked bread.
It was time to redo this one as it is one of my favourites. Recipe is adapted from Sarah Owens.
Recipe
Makes 3 loaves of ~ 885 g unbaked boules
Oat Soaker
245 g Rolled Oats
480 g Boiling Water
Dough
800 g Unbleached Flour
200 g High extraction Spelt Flour (230 g Spelt berries)
540 Water
726 g Soaker
80 g Honey
22 g Salt
30 g Yogurt
250 g Levain
Mid afternoon the day before:
San Francisco Sourdough from Larraburu Brothers
as described in
https://www.aaccnet.org/publications/cc/backissues/1978/Documents/chem55_461.pdf
as interpreted by
David Snyder
February, 2019
Once again I am trying to successful bake the famous Larraburu SD. All other attempts have failed miserably. I am using David Snyder’s formula and process based on the Galal, Johnson, & Varriano-Marston paper.
This I the latest iteration of a fine bread that Lucy puts together for her other master that treats her even worse than I do…if that were possible. When ever my wife gets low on bread for her daily lunch smoked turkey sandwich that she carts off to work every day, Lucy gets right to work crafting a new version that my wife says she might like.
I decided the time had come for a little experiment to try and shed some light on the dark art of bulk fermentation and the influence different percentage volume increases might have on the final loaf.
I started with a pretty standard dough recipe as follows:
