Well explained and lovely result. Just thought I'd share this one with you.
I sent this to my SIL to help him get his SD bread making right - or at least under control.
and has a very laid back manner about it. Enough to put any sourdough tensions at ease. Really nice result and i'm going to give it a try myself.
I liked the way she shaped and put the dough in the glass roaster. That may rival our leque.
I do like the way a bread turns out as a freestanding dough on a stone or baked in a dutch oven (as long as it's suited to them of course) but until the situation arrives that makes it possible we do whatever works! It's a balance between making do, working with ease, allocating time and getting the best results. I think for the bread she made the glass pyrex dish being used as a dutch oven come clay pot combo worked a treat. Her explanations and method were very good and lovely results. Like the part about deciding to score or not to get the best out of the rise.
This was quite a lovely video, so thank you for sharing it and it's perfectly timed as we are out of bread, so I need a 1 day bread and now I know it can be done! And... I'm going to up my game and go for 100% whole grain versus the 50% I've been doing. I'll post my results later (and I also have a mockmill 200).
and i'm sure Elly's too :)
Just one word of advice. She dives straight into 90% hydration because she knows her flour and what she's dealing with for she has baked this many times. If I were you id hold back 10% water and autolyse with 80%. After the autolyse you can always add extra water slowly if needed. And if your starter is already 100% hydration then it'll be more hydrated already.
Looking forward to your bake.
Well, I've been making whole wheat with 97-98% hydration and the only hiccup I've run into is the dough sticking to my banneton - so I'm going to do what she did here - and that is use some paper to line my baskets.And interesting about not scoring the top. THAT is where I run into the most problems as the dough is so wet, that scoring is almost an impossible task.Her's a photo of one of those last 3 bakes of 50% freshly milled whole wheat and 50% white bread flour with 97-98% hydration. This is a shot of a quarter loaf.
Very nice crumb for a hwole wheat sourdough. Heck... nice crumb for a bread flour sourdough.
From what you describe using 97-98% but the dough mis-behaving then perhaps it might be a good idea to drop to 90%. Might still be a good idea to autolyse at 80% and then slowly go up to 90% if needed.
Try going for at least an hour autolyse to make up for it being wholegrain. And what I also like about this video is she explains why and when she chooses to score the dough or not. Not every dough needs to be scored. Indeed, if the proofing has been well done then scoring will only weaken the dough. If the dough has not been too well proofed, it still has a lot of strength in it and you're expecting a lot of oven spring then scoring helps with bloom.
I think with wholegrains it's best to go easy with the scoring more so than bread flour dough. Depends on how it feels when ready to bake.
Good thoughts - thank you! And with all that said. I don't think I'm baking today after all. My starter is still waking up from the fridge. I guess I maybe shouldn't be refrigerating it as it seems I'm baking more often - every 4 days the last few times and spending several hours waking up a cold start eats up part of a day.
I’m with Abe, That crumb looks super nice to me.
I recently learned to bake the much sought after extreme open crumb. Although it is photogenic, it is a mess to spread butter or mayo on. I have to strategically position my eggs and cheese on the bread in hopes of having something holdable to eat. And it never is... Not A Fan! And guess what? I feel the need to apologize to my neighbors when I give them bread with giant holes. I tell them it is a very desirable trait, but I don’t think they believe me :-(
Now I’ve got to learn how to bake lacy honeycomb crumb with breads that obtain huge oven spring. I’m going to be rereading parts of Trevor’s masterpiece again.
You can be proud of that crumb...
I agree with everyone who loves that crumb, it is perfect in my mind. After my last bake with large holes I too had problems with getting any of my homemade mayonnaise to stay on the bread and not drip through it. Good job.
I assume the paper is what we call "parchment"?
I’M thinking the same, Jey. But not sure.