March 2, 2024 - 4:49am
Good morning beautiful gluten acholics
Why do my sourdough breads collapse as soon as scoring is done, then spring back up in the oven? These overnight cold fermented Boules are kind of squat, yes I know. That being said, I have had grossly to mildly under proofed act the same way. Sometimes the recovery is nothing hort of remarkable!
https://youtu.be/ykLVZR7RG_w?si=XXRvbUpK5kq8o-mN
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I think it's a sign the dough is too slack when scored. That lengthwise score will wreck the surface tension. Without that surface tension, the slack dough doesn't have enough strength in the body to keep the two sides from slumping sideways.
Even weak, slack dough will experience oven spring.
For dough like that I never make a lengthwise score. Baguette-like diagonal scores, like the ones you added here except just a single set centered on the top will encourage upwards lift and reduce sideways slumping.
The real remedy is to deal with the relatively slack dough. This dough is not seriously overproofed, as we can see from the crumb and oven rise. So the dough's strength just hasn't been developed enough. One or two more S&Fs might be enough. What I've been doing lately for very extensible doughs is to do a lamination and letter fold, then roll it up tightly, then roll it up again at a right angle. That nearly always brings out enough strength (and sometimes too much!).
TomP
I am pretty good at shaping that easy round shape. I did notice that these looked a little too slack. In fact, I would have loved to hold these until a Sunday morning bake. My intuition told me that would have been a mistake. If I should run into this situation again, I will score just a tiny X at the center, and waste no time loading.
The photo below of today's exercise using the same AP flour Mauruso formula after four sets of stretches & folds looks to be reasonably developed.
Today's exercise is to endeavor to achieve both a beautiful perfect crumb along with a vertical oven spring. Today's exercise is using a single boule numbers. Now we enter the untouched 1.5 hr end to the bulk fermentation.
Wish me luck.
What's the hydration here, Will?
Considering 100% AP Flour, and close to 20% preferment that makes for a pretty wet dough.
Your thoughts?
It looks wetter and rougher than I would expect at this point. Maybe the preferment brought the hydration up quite a bit past 72%?
It feels pretty strong to me. It is holding it's shape quite well with 1.5 hrs minimum of bulk remaining.
The % increase in volume coupled with a translucent membrane pull (window pane) signal the end of bulk fermentation. One more extra set of folders is performed before emptying the dough onto the very lightly flour bench. The dough ball is gently preshaped and set to rest for 30 minutes.
The dough ball is gently, yet firmly shaped and placed into the bannaton. After a one hour proofing kick start the flegling boule will be retarded until morning. Approximately 12 hrs. According to the he digital read out the
cold ferment temperature is 36° F.
However, much less jiggle factor is noted. Sadly, I do not have the time to only manipulate one variable at a time. These are the main changes.
1. Cold fermentation/ retard cut from 20ish Hrs. To just over 12 Hrs.
2. One last stretch and fold added just before the preshaped rest
3. A slightly more aggressive shaping technique was employed. While still remembering the velvet glove.
4. Less aggressive quick scoring and loading of the flegling boule.
Results to follow straight away.
A watched boule will not achieve vertical lift.
Today's laboratory exercise culmination was a rousing success. Shall I be brazen and grade today's lab, before ever seeing the internal structure (crumb) Yes, I believe I will
For all phases of today's exercise, from the well thought out aim and solutions to the results, I place an A+ for laboratory 03/04/2014 - vertical lift of an AP sourdough boule.
Be sure to keep an open eye for the next exercise brought to you by the AZ. Sourdough Foundation.
Exploring the elusive ear and gringe.
Kind regards
Will Falzon
Looks pretty darn good, Will! Couldn't ask for better. I'm awaiting the crumb shots eagerly.
Two questions -
1. How much total flour is in there?
2. Was it baked free standing or in a pot?
This is a simple formula with the minimum lean dough ingredients.
Maurizio's AP flour sourdough bread
For the complete formula steps with temperature & timing please visit Maurizio, at the perfect loaf.
The Perfect Loaf
Flour 100% - 510 g ( 50g prefermented)
Water 76% - 390 g ( 50 g from preferment)
Salt 1.8 % - 9 g
Sourdough starter 20% - 100 g
I have not adapted the cast iron pot technique, and I do not plan too. Here at the foundation we use the old school open bake and steamed oven method.
Didn't you write earlier that it was 72% hydration?
I realize now that was an error off the top of my head.
I said it looked too wet for a 72% dough. Maybe I'm not hopeless yet.
The crumb, is of a honey comb structure that even nature itself would be hard pressed to duplicate. Smile...
I am so full of SXXX
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