April 28, 2019 - 7:44pm
burst cloak during proof
So here's a weird thing that happened. I was making the Laurel's Kitchen 100% WW Oatmeal bread, and during the first proof, the cloak tore apart! I degassed and divided the dough for the 2nd proof, and one of the two doughs tore again. Did I just over-tension the gluten cloak when I was shaping the ball for proofing? This dough had very well developed (possibly over-developed?) gluten, with a nice windowpane.
Both loaves baked nicely with great flavor and a fine, even, soft crumb. I don't have pictures this time because we were late to a family gathering where the loaves were instantly devoured.
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I looks like your interest is 100% whole wheat. Do you mill your grain?
I know the following is a comprise, but some initial success would be encouraging. Would you consider this bread? http://www.thefreshloaf.com/node/56742/community-bake-maurizios-fiftyfifty-whole-wheat-sourdough-everyone-welcome
Many bakers have enjoyed great success using Maurizio’s formula and method. Once you succeed with this you will be better equipped so add more and more whole grain.
100% whole grain can be a real challenge to tackle from the start.
HTH
Dan
Hi Dan, thanks so much for taking an interest.
I do mill my own grain, and my current suspect is the particular hard red winter wheat that I'm getting from the bulk bin at my store, because the flour I mill from it is just flat-out not extensible, even under circumstances when my reading indicates that flour usually is. Such as during proofing, or after an overnight autolyse or overnight pre-ferment. I have started using Kamut khorasan for 1/3 the flour weight and so far (fingers crossed) my doughs are much better behaved. Khorasan has such lovely extensibility. On the other hand, I tried a 100% khorasan loaf and couldn't get any tension in the cloak at all. I tried for a batard and ended up with focaccia. A combination seems to be the way to go.
Thank you for the link to Maurizio's sourdough, but I haven't yet ventured out into sourdough territory. I thought I should learn to bake first with yeasted doughs, to minimize the number of confounding variables. I did find Maurizio's post about the Laurel's Kitchen whole wheat oatmeal sandwich loaf extremely helpful, though. He's a treasure, isn't he?
Thanks again and warm regards, Jessica
Mill 100g of the suspect grain and add 72g of water. Mix this by hand until the lump of dough is shaggy. No dry bits of flour. Do not add yeast or salt. Don’t t try to develop any gluten, it will develop by itself during the autolyse. Set aside covered dough(autolyse) and check for extensibility every 30 minutes. Photograph and document when checking for extensibilty.
Post the results. This should help determine if the grain is the culprit.
Dan
I love this idea, Dan. I'm on it. I will post as soon as I am able to run the experiment (probably the next time I grind wheat for bread, so this evening or tomorrow morning.) -Jess