I apologize if a general feedback thread already exists - if so please point me in that direction!
Like many others I hopped on the #quarantinystarter sourdough starter bandwagon in April and I've been baking sourdough for the last few months (a couple loaves every week or two), each time I make one regular boule and then switch something up in the second boule to compare. I've mostly been using the Cooks Illustrated Quarantine Boule recipe (super easy to work into your life timeline) and using Gold's bread flour in place of KA. This loaf was made with 25% Gold's whole wheat and I used the slap and fold (felt like it was maybe overkill, seemed to take me forever to get it "smooth") with a 24 hour final fermentation in the fridge. Doesn't smell very sour but definitely packs a sourdough punch when tasting which I love. Also the tighter crumb would make it easier for sandwiches, etc. Overall I'm super pleased with it... but critique away!
1. In general a denser crumb which I'm attributing to the whole wheat substitution?
2. A tad dense at the bottom, with more airy holes (not huge) lining the upper crust. Looking at my previous crumbs some have similar dense bottoms but not all, so I don't know if it's my oven/dutch oven.
3. Any other feedback...!!?
Just a newbie looking to learn from my peers! Thanks!
Looks like a nice loaf and nicely scored as well.
"I've mostly been using the Cooks Illustrated Quarantine Boule recipe (super easy to work into your life timeline) and using Gold's bread flour in place of KA. This loaf was made with 25% Gold's whole wheat and ..."
There are a couple things they don't tell you in the recipe:
1. substituting in WW flour requires more water because WW flour is thirstier with the bran. So in this case, the extra water is not just for open crumb.
2. WW flour ferments faster than white flour. That's because bran has enzymes that convert starch to sugar. More sugar means more food for the yeast and LAB, which means faster fermentation.
The effect of faster fermenration means that you have to use less levain and/or reduce the time (and/or temp) for the bulk ferment and/or proof.
Net: subbing in WW for white flour, keeping everything else the same, means a drier loaf that slightly over-ferments.
Personally I like to create my own recepi.
Playing with mixing different grain types and trying different hydrations etc.
That way I think you get a better feel for the process.
https://www.cooksillustrated.com/articles/2340-quarantinystarter-recipe-almost-no-knead-quarantine-sourdough-boule
Your loaf looks good, might give this recipe a whirl myself.
Interesting low amount of levain. Ratio of one to eight and a half, starter to flour in the dough. 65g starter to 550g flour. Setting some of the water to the side is a good idea. This loaf should work out well in my mini oven baking outside in the summer heat. In cooler climate I'd be tempted to raise the amount of starter and reduce the recipe flour and water to make up for it.
Thanks for pointing that out! In general how much more water do you add (is there a ratio?) when adjusting ww? I just made another loaf w 15% ww, I’ll reduce the fermentation time a little to see what happens. Too late to add water but I’ll try that next time. Thanks so much!!