Hi all. Hope everyone is doing ok in these crazy times.
I’ve been baking sourdough now for close to a year and but I’m still seeking that beautiful crumb I see on so many videos and photos out there.
I’ve been experimenting with different hydrations, shaping bulk ferment times etc but have not been able to get that more open crumb I’m seeking.
See abovefor some photos of recent bakes. The second one is more typical with a more even thoguh somewhat dense crumb. The first I tried handling the dough a lot less on shaping and probably missed popping some bigger bubbles / didnt create as much tension. My method is as follows:
210 grams of starter (my starter is 50/50 white bread flour and rye flour) 400g water 600g flour (550 white Robin Hood bread flour and 50g whole wheat organic flour) 12 g salt
I autolyse for 1-1.5 hrs. Add starter and salt and mix in my kitchen aid on 2 setting for 10-12 mins or until the dough passes the windowpane test. bulk ferment for 4.5 hrs (I don’t typically monitor temp but I’d guess it’s typically in the low 70s) with 3 turns at 40 80 and 120 mins. Pre shape and bench rest for 15 mins. Shape and retard overnight for 12-16hrs in my fridge at 38f.
Can anyone help? Thanks in advance.
Do a search on this site for Community Bake featuring Kristen of Fullproof baking. Many people were able to achieve what you are looking for using her methods for high hydration.
Thanks I'll have a look. I've tried higher hydration bread a couple times and both times got really overproofed / slack loaves that flattened out like a pancake when I baked them.
Often comes from not enough gluten developement. Wetter doughs require more folds in a shorter time frame. The dough in the top frame looks under/fermented or proofed in my humble estimation.
Good Luck
Thanks. Ya could be a bit underfermented. I typically leave it in the oven with the light on and this one I left out on the counter.
i really struggle with figuring out when the BF is over. I’ve had several overproofed loaves and those are such a sad sight I typically err on the side of ending it a bit early.