Two in a row is a good way to end the week
After making my first successful loaf earlier this week, the goal this weekend was to see if I could reproduce that first loaf using my starter directly from the refrigerator. If I could do that, it would go a long way towards building some confidence. Happy to say that I think I've got two in a row!
I was a little nervous that it wouldn't work, so I increased inoculation from 20g to 22g. In hind sight, if it wasn't going to work, I doubt the extra 2g of seed would have helped, but it made me feel better in the moment. :-) I shortened bulk fermentation from 12.5 to 9 hours (was good and jiggly), increased the second rise from 2 to 2.75 hours, and did a 2.5 hour cold retard. After watching the videos in this post https://www.thefreshloaf.com/node/67310/old-video-dough-trough-wfo, I decided I could get a little more aggressive with degassing the dough during pre-shape and final shape. I'll see if that was a good choice when I make the first slice. I got good oven spring, so early indications are promising.
Comments
... but it’s a keeper! Crumb much softer than my first attempt.
What a lovely crumb! considering starter was used direct form the fridge...
Thank you. I normally am looking for something without those holes, but they aren't tunnels and the bread made a great panini for dinner! Will see how it works as toast for breakfast. Maybe my preferences will change. :-)
Troy good to see you having success with two in a row right off the bat. It must feel quite confidence building to have these successful bakes. Definitely, a more vigorous patting down to degas is the way to reduce those larger holes especially for loaf pan loaves. Good bake!
Benny
Thanks. I thought I did pat it down more aggressively, but the proof is in the crumb. Guess I'm going to have to get downright ornery with it next time. :-)