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Two loaves from the exact same bulk dough, but somewhat different crumbs

TwoCats's picture
TwoCats

Two loaves from the exact same bulk dough, but somewhat different crumbs

  • Prepped 130g of levain (100% hydration, 70F in the microwave with the light on). At the same time, autolysed roughly 650g of flour (255g Central Milling ABC+, 70g hard white, 70g semolina) with 520g room-temp water.

  • 5 hours later, added all the levain (rose about 2.3x) to the autolysed dough and mixed

  • 45 mins later, added 16g Maldon salt

  • 1 hour later, divided dough (at this point, 650g each)

  • 1.5 hour later, coil fold

  • 1 hour later, coil fold

  • 3 hours later (woops, went somewhere, forgot about the dough, and came back), coil fold

  • 30 min later, bench fold

  • 30 min later, shaped

  • In fridge (41F) for about 10 hours

  • Heated oven 500F, baked loaf at left at 450F for 20 min, took cover off, then baked another 20 min at 450F

  • Same thing for the loaf at right (only difference was that the loaf was in the fridge for about 45 mins longer, which shouldn't really make any difference)

I chalk it up to minor differences in the coil folds and shaping during the proof. I like the lift of the loaf at left, but love the openness of the loaf at right.

The post-score interior of the crumb at right:

Comments

ifs201's picture
ifs201

very well done. 

Mini Oven's picture
Mini Oven

You got me!     How are the crumbs different?

rudirednose's picture
rudirednose

hi twocats,

gorgeouse crumbs!

this video https://www.youtube.com/watch?v=Sn0INYBr1fA may help to answer one or the other of your questions!

happy baking!

rudi