March 31, 2020 - 2:35am
Bread did not rise at all
Hello,
yesterday I have made two breads, one was (spelt)einkorn and whole wheat flour, and the other one was bread flour and whole wheat flour. The one with the bread flour did not rise at all.
I mixed the preferment for both of them and split it up when it was active and ready to be added to the dough. I used the same technique for both. The hydration for the einkorn bread was to high so the final bread didn’t keep its shape and was a bit humid but we could eat it. But the other one didn’t rise at all, like there was no fermentation.
I was wondering if someone knows why this happened.
thank you.
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This is the einkorn dough in the bulk rise, clearly too much water
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Ana, we’re going to need much more information.
Here are a few question, but probably not all that will be needed.
Without detailed information it is very difficult to accurately help.
Ana, just saw your second post with dough in bannetons. How did the dough go from pancake batter to a nicely shaped dough on the right side? Did you add flour and if so, what kind of flour? Both dough look good and appear nicely shaped.
Danny
Danny thank you for taking the time to respond to my post.
1. I've been baking sourdough bread for 3 years now, on and off.
2. my starter is about 1 year old, I keep it in the fridge and I feed it 2-3 times before baking. I've baked with it and I've had some ok breads, didn't get a lot of oven spring but ok. I'll post some pics with some of my bread.
3. preferment for 5 hours, autolyse 3 hours, added salt and seeds - rested 30 min, SF - rested 30 min, laminated the dough - rested 30 min, then 3 SF every 45 min, than bulk rise 1.5 hours. I fermented at about 25 degrees celsius.
Recipe: preferment - 22.5 g starter, 45 g water, 45 g flour.
Dough: 382 g bread flour/spelt, 105 g whole wheat flour ,379 g water, 60 g seeds.
https://www.youtube.com/watch?v=HlJEjW-QSnQ&t=845s
This is the recipe I used, and the breads from the photos I added are made with this recipe.
The dough from the right side was very odd from the start, it looked very wet by it didnt stick very much, and it looked very airy. I made a few slaps and folds, as I so it was not holding it's shape but that's it. when I removed it from the fridge this morning it mas flat on the top.
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Thank you
It is obvious you are an experience SD baker. I have no idea why both loaves would fail like that.
”Dough: 382 g bread flour/spelt” Did you use 382g spelt? Spelt has very unique characteristics. But then your other loaf used different flour(s).
I have some Einkorn berries, but haven’t worked with them yet. But it is my understanding that it requires special handling.
Do you think Kristen’s long autolyse using those particular flours had a negative affect on your doughs?
Kristen is held in high esteem for n TFL. Have you seen our Community Bake featuring Kristens Basic Open Crumb SD?
Wished I could provide more definitive suggestions.
Danny
I used 382 g of spelt in one bread, I think it wasn't a good idea. I researched a bit yesterday and this flour is extremely flexible. I think it is better to combine spelt flour with other flours. Today I am trying Maurizio's recipe (from The Perfect loaf) for spelt bread. I'll see tomorrow how it bakes, for now it looks good.
I think it was a combination of factors, and the fact that I used only spelt and didn't even reduce the hydration was the biggest problem. This a slice from that bread, it was edible.
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I was more puzzled by the other bread, the one that didn't rise at all, and I have no idea why that happened, This is how it looked.
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I didn't know about the thread with Kirsten's bread, I'll check it out.
Thank you