June 10, 2019 - 1:50pm
Wet, gummy crumb
80/20 KA bread/WW 1000g
starter fed 50/40 ww/water and doubled overnight
200 g used
3 hr ferment w 3 stretch and folds
2 more hr proof
Cold DO covered 20 mins at 475 pre-heated. Uncovered at 450 till dark brown. Cool 2 hrs
Too much water? Gluten?
Reinhardt says wild yeast levain bread will be "thicker and chewier" and not dry. Maybe I'm not far off. Just expecting much lighter, dryer crumb.
With 3 hours bulk ferment. Must be a hot day!
Say more please. Don't understand.
Your loaf looks good but I think you could have been a tad more generous when it came to the bulk ferment. Some large holes surrounded by a more tight crumb. Not far off mind you but 20% levain and just 3 hours bulk ferment sounds a bit rushed. How warm is it where you are?
Well it's Alaska. ?
I fermented in MW oven w light on because house is round 68. Guessing around 78 deg in there.
How did you calculate 20% levain?
relative newbie, sorry.
Well 200g levain to 1000g flour is 20%.
I'm thinking you played it too cautiously and could have done at least 4 hours bulk ferment. Of course it's impossible to give an exact time as you must watch the dough but gumminess can often be because it is under fermented. That, the crumb and not overly warm all points to needing a bit more time. Not far off mind you. Still looks like a lovely loaf and I'm sure it's tasty. You'll need to experiment and remember how the dough behaved, looked and felt when you hit the jackpot.
P.s. when you get the bulk ferment right you wouldn't need to keep the dough at room temperature too long before refrigeration for the final proof. That's quite a long time and it still looks a tad under which makes me think it's even more underestimated at the bulk ferment stage.
Great feedback Abe. Thanks. It does taste very good, just too chewy.