November 11, 2020 - 2:59pm
Flat but yummy
First time poster
I think this is the product of overproofing (13 hrs overnight in the fridge) and insufficient scoring (my punishment for free styling). I’ve been using the Tartine recipe while I improve my basics.
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...tall and tasteless. Well done! If this is your first post then we're in for a treat. However it looks under fermented to me. A bit more generous when it comes to the bulk ferment then you'll get a yummy and tall loaf.
What tells you it needs more bulk fermentation? That never occurred to me.
A classic sign of under fermented is some large air pockets surrounded by a tight crumb. A sign of a well fermented dough is a more even crumb. Sometimes large air pockets can be down to shaping but it's the tight under developed crumb elsewhere that points to under fermented. The dough should have a good matrix of air bubbles and be billowy before shaping. It takes a little practice. Just increase the bulk ferment a little each time and you'll know when you've finally found that perfect bulk ferment and what to aim for.
If you just started your starter, it may not be mature and balanced enough to bake with yet.
General rule of thumb..., a newly created starter (generally) needs a minimum of one week of reliably doubling after feeding. A starter fed at a 1:1:1 ratio should double in about 3 to 4 hours.
Using a newly-created starter too soon (before it matures/balances) is perhaps the most common source of underfermenting for newbies here.
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And Sean is spot on about the signs of under-fermentation. Good eye.
This has been a consistent problem that drives me crazy! I’m pretty sure my starter is not the issue. I began it in April, and it doubles in a pretty reliable pattern, about 6-8 hours (I do 1-2 tbsp starter + 100g each flour and water).
My family eats these loaves in a hot minute, so your help is motivating me to try again this weekend. Thanks for the help!
Perhaps we can tweak your levain build to make sure it's being properly matured.
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Thank you Dave. Been there, done that, can recognise an under fermented loaf because I've seen many ?
100 g for one loaf
recipe is 75% hydration
The levain, although doubling, is being used too soon. How about an overnight build of 1:2:2 - 20g starter + 40g water + 40g flour. A higher percentage inoculation which is commonly found in levain builds so will be fine overnight and ready by morning. If you're jumping the gun using your levain too soon this might help. Then with the main dough do not move on to shaping till it's nice and puffy. Give it all the time it needs. For myself I try to picture what a dough should feel like if full of bubbles.