August 29, 2019 - 5:11am
Seeded Sourdough
I had never used a recipe from The Perfect Loaf before, so I decided to try the beginner sourdough recipe. Not being able to help myself, I decided to add 16% seeds (poppy, sesame, sunflower, and pumpkin). This recipe was 78% hydration and only 7.5% starter inoculation.
My loaves last weekend came it well, but different from what I expected in terms of crumb. It turns out it was because I bought locally milled half-white, also know as T85, flour and didn't fully understand its properties. My loaves were 80% T85 and 20% whole wheat, which resulted in a very high whole grain percentage. For these loaves I decided to try 48% BF, 48% T85, and 4% rye.
| Day 1 | 9:00 AM | Mix levain (5-6 hours) | |
| 4:00 PM | Autolyse | ||
| 4:45 PM | Add levain and mix 4 min using Trevor Wilson | ||
| 5:00 PM | Add salt and extra water and mix 4 min | ||
| 5:30 PM | Start Coil Fold on counter | ||
| 6:00 PM | Lamination on counter and add seeds | ||
| 6:30 PM | Coil fold 3x 30 min apart doing last one at about 7:30pm | ||
| 8:50 PM | Divide and pre-shape | ||
| 89 | Shape | ||
| 9:30 PM | Into fridge | ||
| Day 2 | 7:10 AM | Bake | |
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Comments
and I bet they will taste even better!
Is it just me or do I see a pair of eyes with some black eyelashes! :D Kat
I like scoring on the side because it reminds me of Pacman!
Your loaves look amazing! I really learned a lot by baking Maurizio's recipes as a newbie because I didn't have a good grasp on planning a bake with sourdough. I really like how he gives an idea of when to start things so that they can come together to bake much later on. He helped me learn more about judging fermentation, although I didn't do a great job with my last bake. It looks like you did a fabulous job with his beginner's sourdough and even modified his recipe!
Benny
The 7.5% inoculation was probably the smallest I've used. I'm excited to try some of his other recipes. As you said, he does a great job explaining the process.
That is some kinda bloom ya got there. Nice! Your grin should mirror that of your loaves!
t
Dying to see the crumb on those beauties ...
You made a great looking loaf and should be quite happy.
Dough structure is an important element to achieving an open crumb and avoiding dense spots. Stretch and folds are great too and have their place. But I'd encourage you to try the same loaf but use coil folds next time. https://www.instagram.com/p/Bju7aazn27T/?hl=en
It could also be from how you shaped your boules, but given the oven rise it looks like you did a fine job there..
Let me know if you notice a difference using coil folds.. good luck!
I actually did use coil folds! I really liked it and felt it created more strength than stretch and folds, but alas no real difference in the crumb! I had been using slap and fold for mixing, but recently started using the Trevor Wilson method. Next time maybe I'll try slap and fold for mixing followed by coil folds.
I keep wondering if I'm deflating the dough during shaping. Also I use bowls instead of bannetons and wonder if that has an impact.
I've been told that the denser middle part is typical of a cold final rise. I'm sure there's a good explanation for why that would be. Trevor's Open Crumb Mastery e-book is for you. He is very attuned to the difficulties bakers face. Meanwhile, beautiful work.
I'd read that elsewhere too. So many variables!
I'm going to try the coil folds at least for fun. But I'm willing to sacrifice openness for the benefits of cold retarding, especially easier scoring.
Could it have been slightly under-proofed? I get this kind of elongated holes at the top whenever the dough isn't fully fermented. I doubt if it's attributed to gluten development... Under-developed white dough can still have a pretty open crumb. I have made a few minimally worked 70% white loaves (with/without porridge). Despite their poor structure, the crumb wasn't half bad.
I'll try pushing the bulk ferment a bit more next time to see what happens.
The 2 loaves together really looks like Garfield's eyes?
The crumb looks fine to me, as long as nice and even it's a good loaf.
I'd like to add besides low percentage of whole grain, small loaves tend to hold bigger bubbles then big loaves. The kind of Instagram worthy wild open crumb bread are usually way smaller(as small as <500g)way lighter to achieve that kind of effects.
The crumb looks great to me, good job.
In spite of the kibitzers I don't think loaves that are not permeated with cavernous holes are substandard. I can achieve that type if I choose to, but seldom try. I don't like the butter or other spread all ever my hands and my lap.
You did well.
I've found that my crumb is more open on the sides of the loaf than in the center. I'm wondering if this is a result of shaping or baking straight out of a cold fridge.