100% whole red fife sourdough
Still trying to improve my 100% whole grain baking. In this iteration I changed two things I believe needed to be addressed. I’ve lowered the hydration and reduced the final proof. I believe those changes have helped but still not quite where I want this to be, particularly the oven spring. Despite the dough coming out of the banneton and standing tall, there was still more spread during baking than I want to see. So it is still overproofed. As some more knowledgeable whole grain bakers have identified, red fife doesn’t seem to be very fermentation tolerant.
This time did a morning levain build 1:3:3 15 g + 47 g + 47 G
Morning saltolyse starting in fridge and then taking out before going to work.
Greatly reduced hydration from 86% to 80%
1220 pm bulk started levain added and in bowl Rubaud done
1250 pm 500 slap and folds completed with good gluten development
110 pm bench letterfold
140 pm lamination
210 pm coil fold
240 pm coil fold
310 pm coil fold
Shaped at 60% 445 pm
510 pm 75-80%
The dough was fermenting very rapidly, I wanted some bench time before cold retard, but barely caught it before it was almost at 80%.
I think I’ll need to shape when the aliquot jar shows 50% and start cold retard at 60-70% next time. I’m not sure that I need to reduce hydration more or not. I’ll have to look at the crumb later to assess.
Anyhow, better than my previous, but I really need to shape a bit earlier and cold retard sooner or bake after the bench rest without cold retard.