Final bake day for 2014
Decided it was time to have a go at using sourdough only in my favourite yeasted bread.
the recipe (From Rose levy Berambaum's Bread Bible) uses white bread flour but I chose to use a little whole wheat in the mix.
Grain soaker - 236 gm mixed grains,113 gm hot water,9 gm salt soaked overnight
final dough
237 gm bread flour
65 gm whole wheat flour
12 gm gluten
153 gm water
12 gm honey
Levain - 85 gm 125% hydration
Mixed final dough, autolysed 40 minutes then added grains, kneaded till combined then did 5 stretch and folds over 2 hours and left to bulk ferment. Thought I had enough strength in dough at this point. Got visitors and it trebled in size (?overproofed ) before I got back to it (about 5 hours of bulk fermentation). Preshaped and did a brief rest, final shape then left to proof. Now this is where I am not sure what I should have done. I was going out for dinner so decided it had proofed close to what it should and baked it as usual with steam. It had spread more than I thought it would and hadnt risen greatly in the oven. The crumb looks ok I think. would it have been better to do a cold retard overnight right after shaping? I wondered about doing retard instead of baking, but maybe it would have overproofed then. Any helpful hints appreciated. Also wondered if I had used enough levain
Comments
Very healthy and nutritious. Well done and Happy baking in 2015
With some breads, you can get away with tripling in volume. From your crust color and crumb structure, I don't see any signs of over-fermentation.
As far as your loaf spreading out, Fancy Jim's questions regarding shaping are to the point. The other question is did you proof in some way that provided lateral support to the rising loaf? A banneton or a chouche, for example?
David
for such helpful hints. while I was happy at end of stretch and fold, I felt I didnt get the final shaping tight enough - dough was very soft. next time I will try and get the shaping better.
Unfortunately I dont have a banneton yet, (I ordered one online a day or two ago) so just used rolled cloth which was probably not enough. I am looking forward to having banneton but feel I still have some way to go with shaping especially this type of loaf. still so much to learn re bulk fermentation and final proofing. and I still havent tried any retardation but you have given me some great pointers. :)
and I struggle with the batard shaping in particular, so I will see if I can find the post you are referring to. The higher hydration loaves seem to be that much more challenging - I fluked a lower hydration one and was so excited only to be disappointed this time. This sour dough baking sure is addictive, challenging and exciting. I am soo.. hooked on it!
I seem to be able to do this with a boule but will have another go at the same bread later in the week and see if I can do it with the batard. In essence you have to increase the surface tension? I also had a look at David's photos and need to have a go at dragging the boule with cupped hands towards me on the bench (I had seen that in a video too).
thanks for the suggestions.
s