Raisin yeast water challah - I am at my wits' end!
Hi all,
This is my first ever day on The Fresh Loaf and I'm excited to finally become part of the community. Thank you for all the expertise you've offered to this lurker.
I am an experienced sourdough baker, having honed my technique by reading and adjusting according to the Tartine Bread book (and learning how to pay attention to my dough!)
Since quarantine, I've been trying to learn how to make a wild-yeast NON SOUR loaf, and wound up cultivating yeast water from raisins.
I've now baked twice, last week's having come out much better than this week.
Last week:
About 3 hour bulk rise with a warm towel in the closed microwave, with pull and folds every 30 minutes. Bench rest 30 minutes and shaped rise 1 hour. Baked in oven at 375 for about 45 min. Loaves had oven spring but barely browned and the braids disappeared.
This week:
About 90 minute bulk rise with a room temperature towel on the counter, with pull and folds every 30 minutes. Shape and rise about 25 minutes, baked in oven at 375 for about 50 minutes. Zero oven spring, zero browning, and loaves came out gummy and underbaked.
I thought my problem in the first week was that I had overrisen the dough, so I shortened the bulk rise period and eliminated the post-shaping rise. Perhaps I adjusted in the wrong direction? Should I be bulk rising for longer?
HELP! And thank you in advance.