First Boule Crumb
So this is my very first sourdough effort with my first (successful) starter. I hadn't cut into it when I posted a photo of the outside in the introduction forum so I thought I'd post the followup photo here along with a couple questions.
The crumb was ok but not as open as I'd hoped for, at least cut right through the center. Essentially, I got more of what I expected around the outside 25% or so of the boule from my 72% hydration dough.
As I mentioned in my other post, I struggled a bit with folding and shaping the high hydration dough so I know I degassed quite a bit more than I'd wanted. I would have expected the edges to take the brunt of that though rather than the center. I also put it into the fridge for about 16 hours immediately after shaping, pulled it and left it out at (relatively low) room temp for 2 hours prior to the bake.
Looking back at it, I'm thinking a couple hours at room temp prior to the cold retardation would have been a more effective strategy. Does anyone think this, along with a less spastic fold and shape are going to help the center look more like my corners (or edges, I guess a boule doesn't really have corners!). Any other thoughts or suggestions?
I also used bread flour rather than AP as my main flour source (10% whole wheat, my starter is a 50/50 rye/bread flour mix). Might swapping out 25% or so of the bread flour with AP help or would that hurt?
Overall, I'm pretty thrilled with the results. I really don't think I could have asked for much more from my first outing. It was little more dense and chewy than I'd planned for ( I was thinking a bread to have with wine and cheese), but what I got was spectacular as the platform for a grilled cheese that I had with a locally brewed stout (as well as a fried egg sandwich for breakfast the next morning!)
Can't resist one final photo of the boule itself...
Thanks in advance for any tips or pointers!
---
Tim
to be thrilled with your first boule. Nice baking! Your question of AP vs bread flour depends on how strong your bread flour is compared to your AP flour. You can check the milling companies' websites for specific information. I use a lot of Dakota Maid AP flour for cookies, quick breads, muffins, pizza dough, etc and it's about 11% protein. The same company's bread flour is about 11.8% protein. My Sir Lancelot, a King Arthur Bread flour, is good for bagels and part rye breads at a strong 14%. My Wheat Montana "premium unbleached white flour" is described by the miller as "all purpose" but is around 13.5% protein. The protein and ash content of a flour is good to know. Then experiment….use a variety of flours in your sourdough, writing down what you used and the results. Before long you will find yourself picturing the crust and crumb of the bread you hope to produce on a particular day, and you'll know which of your flours will give you that taste and texture. Looking at your first loaf, I'd guess it is not going to take long for you to gain confidence. Congratulations and Happy Baking! Embth
Tim
I would be too.
Just to add to the accolades, I think that's one mighty fine loaf. I know you want to refine it, but that's a very nice starting point. From my view, what's not to like?
I like that you bake in a Dutch Oven. I like that you add 10% whole grain (maybe try 15%). I like the scores, just superb. I like your general process. I like how you intuited your way thru the maze of building your starter.
Regarding shaping and how tight or open the crumb, I will offer the two things that turned the tide for me.
First, was Mini Oven's advice (and other's), that for an open crumb, to be as gentle as possible. Second, was just watching a ton of videos on this forum and youtube of people doing different techniques for different results.
Not that I'm an expert, but I have a clue and can usually get near to where I want to be at this point.
I think your thought of an hour or two room temp proof before cold retard is sound. But it can be tricky to get the timing right. I usually go for just a boost, and then into the fridge, otherwise I risk over proofed by the morning. Usually an hour, but it so depends on everything else.
I think that between your obvious baking and intuiting skills, you will do just fine.
Keep at it and keep sharing.
dobie
With no whole grains and AP using AP flour I would be at 72% hydration. With 10% WW and 25% bread flour I would start at 25% and see how it feels. Hydration is what makes holes and why ciabatta at 85% hydration has the biggest holes. Well done and
Happy baking
Start at 25% hydration? Or 25% of some other ingredient...?
I think I must be reading this wrong.
--Mike
Mike
I think dbm meant 75% and that 25% was just a typo.
If I'm wrong, I'm sure it will be pointed out (and I'd love to hear that expaination).
dobie
75% makes sense to me since the whole wheat will absorb more water so moving from 72% hydration with AP only to 75% seems logical. Typos happen.
Yes, they do Mike,
More often then I'd like to admit.
dobie
have been a typo. But still being green as I am, I seek as much clarification as I can.
Please pardon my being obtuse.
Mike
I think many of us (myself included) are some what green and obtuse at times.
I suppose only dbm can grant you a pardon (chuckle).
But seriously, I think clarification is always a good cause.
dobie