My second attempt
My first attempt can be found here:
My second attempt, I didn’t impress myself as much, but it’s mostly my fault as I changed way too many variables.
400g KA BF
75g KA WW
25g Bobs dark rye flour
100g levain (30/30/30 APF/Rye/WW)
1 hour autolyse
1/2 hour salt and levain
2.5 hours stretch and fold (every 30 min)
4 hour bulk ferment at ~75 degrees
preshape, 1/2hr bench rest, final shape, 16 hour fridge proof
I felt much better this time handling and shaping the dough, even with a higher hydration. The final product did not seem to rise nearly as much as my first loaf. The ear was not as pronounced, and there was other splits in the loaf crust. I also noticed the crumb is a little sticky? Not quite gummy, but sticky.
I think one of the major problems was that I baked it differently. First loaf I put my lodge enameled Dutch oven in the oven, and preheated to 500F for an hour. Unfortunately I noticed some spider webbing in the enamel of the lid the next day. So this time I preheated the oven only to 475F. Then I put the Dutch oven in to warm up for 30 min, then continued the baking steps. I’m definitely going to try my first baking process again for my next loaf. Pretty sure the first 20 min at 500F creates more oven spring?
Any other feedback would be great!