The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two in a row is a good way to end the week

HeiHei29er's picture
HeiHei29er

Two in a row is a good way to end the week

After making my first successful loaf earlier this week, the goal this weekend was to see if I could reproduce that first loaf using my starter directly from the refrigerator.  If I could do that, it would go a long way towards building some confidence.  Happy to say that I think I've got two in a row!

I was a little nervous that it wouldn't work, so I increased inoculation from 20g to 22g.  In hind sight, if it wasn't going to work, I doubt the extra 2g of seed would have helped, but it made me feel better in the moment.  :-)  I shortened bulk fermentation from 12.5 to 9 hours (was good and jiggly), increased the second rise from 2 to 2.75 hours, and did a 2.5 hour cold retard.  After watching the videos in this post https://www.thefreshloaf.com/node/67310/old-video-dough-trough-wfo, I decided I could get a little more aggressive with degassing the dough during pre-shape and final shape.  I'll see if that was a good choice when I make the first slice.  I got good oven spring, so early indications are promising.

 

Comments

HeiHei29er's picture
HeiHei29er

... but it’s a keeper!  Crumb much softer than my first attempt.

_JC_'s picture
_JC_

What a lovely crumb! considering starter was used direct form the fridge...

HeiHei29er's picture
HeiHei29er

Thank you.  I normally am looking for something without those holes, but they aren't tunnels and the bread made a great panini for dinner!  Will see how it works as toast for breakfast.  Maybe my preferences will change.  :-)

Benito's picture
Benito

Troy good to see you having success with two in a row right off the bat.  It must feel quite confidence building to have these successful bakes.  Definitely, a more vigorous patting down to degas is the way to reduce those larger holes especially for loaf pan loaves.  Good bake!

Benny

HeiHei29er's picture
HeiHei29er

Thanks.  I thought I did pat it down more aggressively, but the proof is in the crumb.  Guess I'm going to have to get downright ornery with it next time.  :-)