Champlain Sourdough bread
I’ve already tried this recipe a few times but with always the following tweaks: a 1-hour-only autolyse, coil folds instead of S&F and retard in the fridge)
But this time I decided to follow the recipe to the letter (except for adding 15g of bassinage)
http://www.breadwerx.com/champlain-sourdough-recipe-video/
Autolyse: 3 hours at room t° (21°) then overnight in the fridge (10h at 3°)
Mix / rest 10mn /mix / rest 5mn / bassinage +15g / rest 5mn / S&F
6h of bulk at 23-30° until vol *50% in aliquot jar / 3 sessions of gentle S&F the first 3 hours
Shaping
Proofing 2h at 21° until Vol*90% in aliquot jar
Bake in Dutch oven at 230° for 30mn with lid + 15mn no lid
I’m over the moon: I’ve never EVER had such a beautiful oven spring!! (Mind you, I’ve only been baking sourdough bread for a few weeks ;-))) )...I can’t stop dancing and jumping around in my kitchen right now ....
I know that the shaping could have been better....But who cares...I’ve got an oven-spring !!!!!! ♫♫♫
And here is the crumb, photographed after a good night of rest:
I never know what to think of those big alveoli/tunnels, to be honest, as they can be really deceiving...
Can anybody tell me if the crumb/the holes show any sign of anything?? Maybe too this, or not enough that...??
Thank you in advance for any constructive criticism!
Gaëlle
Wow, that does look impressive. Benny will be around at some point, he is the crumb shot whisperer.
I’ve recently posted a thread on over us under fermentation. Ignore the big holes first. Look at the crumb, is it tight? Yes the crumb is fairly dense and tight making this most likely to be underfermented. The large holes are tunnels and not immediately under the crust. The exterior of the loaf looks great, good ear good upright profile, so unlikely to be over fermented. Bottom line it is a bit underfermented which surprises me based on your description of the rise in the aliquot jar. I wonder if the aliquot jar was rising faster than the main dough. Your dough started out very cold out of the fridge. Unless you kept the aliquot jar in contact with the main dough during bulk and instead had it outside the bowl separated from the main dough it would have warmed faster than the main dough. This is one of the risks of the aliquot jar, it can over estimate the rise in the dough if the temperature of the aliquot jar is higher than the main dough. If you didn’t, try to keep the aliquot jar in contact with the main dough at least until the main dough’s temperature is the same as the proofing box or ambient temperature. This will ensure that the aliquot jar more closely estimates the rise in the main dough.
Benny
Thank you so much for your insight Benny, that is so helpful!!!
So here is a shot of my usual setup: aliquot jar next to the main container...I am not sure I understand what you mean by keeping the aliquot jar in contact with the main dough: do you mean that the aliquot jar should actually physically touch the main bowl?? or should it touch the main dough itself?? How would I do that?? I totally understand that the sample might warm faster than the main dough, especially just out of the fridge; it really makes sense now that you say it! Or maybe I should experiment with letting the sample rise to a greater degree (like 100 or even 110%)??
So because my dough temperature at room temp is much lower than the proofing box temperature of 82ºF, I place the aliquot jar inside the bowl with the dough this way the dough is in direct contact with the aliquot jar. I don’t have a photo of this with actual dough in the bowl but this is the idea. That way the aliquot jar dough will warm at a more similar rate as the main dough.
F6DF3021-F2DB-4B8F-B7BC-3471F57168E9.jpeg
Overproofed vs Underproofed
Oh !!!! Okay, now I see! Awesome, I'm looking forward (like always) to my next batch to give it a try!!
But doesn't the dough stick too much to the jar??
Thanks again A lot for your help!
Not if the dough is well developed and the outside of the aliquot jar is wet before placing it next to the dough.
Got it !! Thanks again for your time and your patience Benito, I really appreciate it!!
You’re welcome make sure you post your next loaf.
Benny
I will!! Unfortunately, I'm going to have to wait until next weekend as I cannot bake on weekdays...How frustrating !!!! That will allow me to study a bit deeper the topic of under fermentation on tfl!
I looked for your post about under fermentation but unfortunately couldn't find it..Would you mind sending me the link?? Thanks and sorry for the trouble!
Gaëlle
Gaelle , his post is here https://www.thefreshloaf.com/node/68131/underproofed-vs-overproofed
Found it !! thanks barryvabeach!