Fresh milled. 100% whole grain. Flat loaf.
I had my first very flat loaf this morning and am wondering what went wrong. Changed a lot of inputs:
- 15% fresh milled rye. 85% fresh milled red fife. 10% prefermented levain, NMNF rye.
- Starter was retarded 40 hours after near doubling after 3rd feeding. Starter fed at 32c to promote Lab.
- 90% hydration dough.
- I milled it very fine but did not sift the bran at all.
- 2 hour AL, flour/water only.
- 1.8% salt.
- Did about 8 min of SL&F.
- Some bowl-tugs when dough went from counter to bowl. ST&F in the bowl every 20 min for the first hour. Every 30 min thereafter except untouched for last hour, about 3 hour bulk. Dough was like a pancake at the end, could not shape it. Sticky. Had increased in volume in the bowl though and bubbles looked like it was fermenting well.
- 10 hour fridge proof.
- 45m pre heat at 475 with DO. 20m cook covered. 15m uncovered 430. 5 min 420.
- Tasted good. Looks bad.
- Crumb is nice and soft, I think the holes are good.
My first time with 90% hydration. And I did not sift the bran at all.
Should I slap and fold longer when working with 100% fresh milled whole grain?
Is no rise typical of 100% whole grain?
Do 90% hydration loaves with 100% whole grain rise less?
Is this to be expected with no sifting?
Was very surprised with this result.