Slack dough rise time
I have a question relating to bread hydration and rise time. I know that there is probably a big difference in final bake but i don't understand what.
What is the difference between a slack high hydration dough and a low hydration dough given 48 hours to rise and proof until the point that it breaks down and becomes as slack as a high hydration dough? What difference would there be in the final bake as well.
I know the gluten proteins break down in a long series of rises and obviously wont hold together as well probably giving less structure but i made a very stiff sourdough dough two days ago because i was tired of watching my higher hydration loaves spread as they had their final proof giving a flying saucer, we come in peace, look. The reason i have risen and proofed the dough for two days is that i realised that the stiffer the dough the longer it takes to rise and develop that open crumb look, as after 12 hours it was nowhere near doubling and only had a few air bubbles here and there. Anyway after two days it is an hour or two of going into the oven and it somewhat resembles that of a higher hydration dough. In that it has spread out, although not as drastic as the aforementioned higher hydration dough, and is very springy due to being full of air pockets from the two day rise and proof. Looks like it is going to be very open in crumb appearence and as far i can see no difference to a higher hydration bread with half the rise.
I could re-word this also as:
:) does that help or did I miss the question?
Yes it helps a lot, i baked the loaf and it had lots of big air bubbles under the crust but the bottom was gummy, had to throw this one out and after waiting two days. I seem to be trying to find an inbetween dough, one that rises up and dosen't spread and loose it's shape during the final proof as well as with an open crumb that is light and airy.
Moving on from that disaster of a loaf i have decided to mix things up. I don't see the need to pate frement or make a batter and rise this overnight as i always have enough starter available for the full loaf and seems that the longer the rise's the less the final power of the dough to proof before baking. Maybe i just have a weak starter or maybe i'm still thinking of the power of instant yeast where the dough would rise five times in twentyfour hours with ease and still proof again after that.
Do i need to do an initial frement if i have enough starter to make a dough straight off, i did this and it has risen and prooved in half the time, in fact it's just going in the oven after this post. The taste of all my bread especially the crust is really really sour by now and out of this world, i really need to hit my stride with sourdough now as i must have baked over 50 loaves and still hitting problems.