troubleshooting sourdough loaf
Hi all,
I'm hoping to get some feedback on this loaf. I've been milling my own flour for a few years and having difficulty getting the good results that seem to come so easily with the stuff in the store. The picture is my most recent loaf. Everything about it turned out pretty well, except the shape. It seems to "rise" outwards, not upwards. The texture and flavor are good, it's just not holding its shape well in the pan.
Method is largely Tartine, but I've modified a bit.
Details:
50% Turkey Red, 50% White Spring. Milled in Lee mill on the finest grind, then sifted through 60 mesh. Roughly 85% extraction. 1000g total for two loaves.
92% hydration (anything less than 90% was giving me a tough, dry crumb, and not holding its shape much better)
150g levain
25g salt
Added Levain to water, then add flour, 20 minute autolyse
Bulk ferment for 3.5hrs in Brod and Taylor proofer at 84 deg.
Shaped, then into the refrigerator for 7 hrs.
Baked in Challenger pan at 440F, 20 min lid on, 25 min lid off. Put 2 ice cubes into the pan to start for steam.
Any ideas or suggestions? Much appreciated!
with a tangzhong. 5% of the total flour blended with that amount x 5. Heat until it gels stirring often. No need to boil. Weigh before and after heating so you can replace any lost water during the heating process.
I just weight the bowl and all, zap it a few times in the microwave ( 2 to 3 times 30 sec at full power, stir between zaps) to use this paste to stiffen up the dough a little bit. You still have the same hydration but it will behave like a lower hydration dough, hopefully.
Nice looking bread.