Bulk fermentation, is it fully proofed or is there room to push?
Hi everyone,
This is my very first post on this website so please bear with me if I don't have this post in the right forum or category. I am very new to the sourdough and baking world and would consider myself very inexperienced. I started my first starter around one month ago, I believe it is healthy and active. I've been making this recipe from theperfectloaf.com it's called My Best Sourdough, I've had great success with the recipe so far. I've done it at least five or six times with pretty good results my only issue is I don't know if I am pushing my bulk fermentation far enough. I've included a picture of a cross-section of crumb.
If any of you guys could offer me any advice or help that would be truly appreciated. I just want to know, if I push bulk fermentation further would it garner that big open crumb that so many bakers desire or if this an issue with my starter that's keeping me from getting a super open crumb.
Recipe:
90% Bread Flour
10% Whole Wheat
87% water
2% salt
3.2% sourdough starter (100% hydration)
The recipe starts with a 1.5 hour autolyse. The Levain is added and then 30 minutes after that the salt is added and mixed well then the dough is vigorously folded around 30 times in the bowl. There are six sets of stretches and folds, the first three performed in 15 minute intervals and the last three performed between 30 minute intervals. After the folds are completed the dough is left to finish fermenting for 1 hour and 45 minutes. The dough is bulk fermented for a total of 4 hours between at temperatures of 78F-82F.
*my starter is 100% hydration with 80% bread flour and 20% rye flour. I keep the inoculation at 1:3:3.
*I bulk fermented my dough in a warm spot (inside microwave) and consistently measured the dough temperature during each fold, it registered between 79F and 81F.
Can any of you please let me know if my dough is either under or over fermented by looking at the picture and any other advice is greatly appreciated!
Many thanks,
Supereater90
To my eyes, that bread looks perfect! I personally would not want any more open crumb than you have. Sandwiches get quite messy when the holes are any larger than that!
Thanks a bunch!
I have a case of the hole-envy, I guess I truly won't be satisfied until I can turn out one of those loaves *sigh*. The sourdough obsession is a real!
Nope - that looks perfect to me. GREAT JOB!
Of course what we can't tell is how it tastes, and that's a personal preference anyway. But if it's more or less 'sour' or flavourful than you would like then there are certainly things you can do.
I'm not a fan of really big holes... they don't make the bread taste any better!
Thank you for the kind words!
The bread tastes perfect (to me), the texture is soft, fluffy with a custard like mouthfeel. The crust is shatteringly crisp and thin, without the traditional chew that you usually get from sourdough. The sourness is very mild, which is what I prefer. I guess I must just be going crazy seeing people's post with their big holes, it must be a case of hole envy ?
Only one thing, did you really only use 3.2% levain/starter and a 4 hour bulk ferment? That would be pretty shocking. Most recipes use 10-20% starter although you can certainly make bread with much more or much less, but would need to adjust the bulk ferment time appropriately. I just looked up the recipe you referenced and it seemed closer to 15% starter, not 3.2%. There is a levain build in the recipe using 30g of starter, but then the whole 150g becomes the starter used in the bread.
Hi isf201,
I believe you are correct, my apologies I must've fudged up the numbers, read the recipe, and then typed it in my post incorrectly. Thank you!
Here's the formula for those interested: https://www.theperfectloaf.com/best-sourdough-recipe/
Looks like Super nailed it.
150/877= 17.1%
Thank you for clarifying that! Huge mistake on my part.
I agree with everyone else here, that is a perfect looking crumb to me, great job.
Benny
Thank you, Benny!
Not happy with your crumb. Nein, nope, nada.
You failed to spell out your name in bubbles between the nice evenly browned (all around) crust. Na, na, na....that just doesn't make it. Gonna have to try harder with the next loaf. :)
Gosh darnit, the journey continues ?
Hi all,
I tried the recipe again yesterday and this time I accidentally let the bulk go on for an extra 30 minutes,(total for 4hrs and 30 mins). I think I got some extra holes, but I could be hallucinating. Although, there isn't much of a difference between this crumb and the picture above.
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Don’t let Instagram take away the joy you should feel baking such beautiful loaves. It’s a lesson I’ve been working on as well.
Scoots, a resounding, AMEN to the Instagram statement. I don’t want to take away from the artistry and skill of the bakers that produce their picturesque breads. But lets bring in down to earth, do you really want to eat a slice of air?
Extreme open crumb is a noble endeavor for experienced bakers that want to expand their repertoire. But when new bakers are influenced to the point that they think GREAT BREAD should be filled with giant holes, something is wrong.
Just reread the replies to your post. These bakers have years of experience. You are doing great.
SuperEater, for what it’s worth, your bread crumb looks fantastic to me! It is light and airy, and you won’t get mayo all over your clothes when eating :D
Danny
Gorgeous, inside and out, perfection.
Benny