August 30, 2012 - 11:32pm
A Sourdough Boule I Baked Tonight
I was being silly and used the 3 Stage Sourdough Rye Detmolder Method on this white flour boule. I'll post the crumb tomorrow after I cut into it:
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I was being silly and used the 3 Stage Sourdough Rye Detmolder Method on this white flour boule. I'll post the crumb tomorrow after I cut into it:
Beautiful!
Looka like it might be a bit underproofed....but lovely~ Look forward to the crumb shot!
Jay
Jay,
Can hou please explain how to tell if a finished loaf like the one above is underproofed. TIA
Ray
The color suggests you are definitely not overproofed. As loaved overproof the color tends to be less golden and more grayish. That loaf is strongly gold which suggests a good bit of sugar. The way the oven spring led the loaf to open tends to suggest some underproofing also though not with certainty which is why I said "possibly underproofed". I prefer slightly under so...
If you worked the dough late in bulk fermentation that will definitely impact the crumb.
Sorry to be so slow responding but I was on a river trip with no internet!
Good Luck!
Jay
Well it's not a very impressive crumb. It has some gas pockets here and there but not many because I had to fold it in on itself after a 6 hour rise.. for soem reason this bread was just rising super slow. I put it in the fridge with a skin on it (because I had to get to bed).. then the next day I turned it inside out and put it back in the banneton the next day.. took many hours to come to room temperature and rise again. It's very flavorful.. and I don't know if it's the flour (King Arthur's all purpose flour this time vs Gold Medal All Purpose) or not, but the bread is whiter and has a different texture. More white bread in texture vs rubbery sourdough texture. Anyways it tasted good and not all that especially sour--so the Detmolder method on white sorudough doesn't really make sense I guess. Going to try the San Francisco 50% hydration method.
I don't know why this rose so slowly. Maybe because I added 2% salt instead of the 1% I normally added.
SF 50% hydration SD be a standard SD bagel recipe - no holes, chewy and dense?
The slow rise might be becsue your starter is not at full strength. How long did it take to double on teh counter when buiilding the levain?