Diagnosis please - Wonky Ovenspring II
Hi Again,
It's the next day and a new loaf.
The details for this one was almost the same as yesterday except that i changed the white flour to some unbleached white flour (previously it was bleached; i ran out of that stuff). It's still at 13% protein though.
- White Flour (13%) 235g
- Wholemeal Spelt: 55g
- Fine Semolina: 35g
- H2O: 253g
- Salt: 7.5g
- Levain: 65g ratio of 9:1 White to Rye
Method (note aside from Autolyse the timings I provide are based on when fermentation started, so Inoculation is T:0
- Autolyse (this was 1 hour)
- Inoculation with Rubaud approx 4 mins(T:0)
- Salt with slap and fold approx 4 mins (T: 00:30)
- Turn out and bench twist (T: 01:00)
- Lamination (T: 01:30)
- Coil Fold (T: 02:00)
- Coil Fold (T: 02:30)
- Coil Fold (T: 03:15)
- Coil Fold (T: 04:00)
- Pre-shape (T: 05:40)
- Shape & Bench Rest (T: 06:00)
- Refrigerate (T: 06:20)
Total fermentation time was 6 hours 20 mins. The dough had risen a good 30%-40% The starter had risen about 2.5x and was within 30 mins of peak. The dough temperature during the fermentation was on average 24 deg C / 75 deg F.
I pre-shape by turning the dough out on the surface and twisting into a round. I shaped by flipping that round onto a floured surface, stretching it into almost a square shape, folding the left and right sides into the center and then rolling up into a batard shape. I dust it with rice flour and pop it into the Banneton.
When scoring I do a quick score like this Trevor Wilson Scoring. I guess one thing might be that i don't score in a pan, I score the loaf whilst it's sitting on baking paper on my work surface. Once I've scored i lift the loaf up by the sides of the baking paper which may cause the score to seal a bit as it will compress the sides of the loaf..
The ovenspring isn't as good as i've had it and the ear is still wonky. Suggestions would be much appreciated.
undercut both sides of your scoring line? Looks that way...resulting in 2 ears.
BTW the crumb looks good.
Good thinking on this one. I didn't undercut both sides but your comment drew my attention to the the lower edge of the score. I wonder if what we see there means i didn't cut it deep enough or use enough angle?
Super nice crumb you achieved there. That is a very good looking loaf, love the blisters.
I’ve had that happen with a double ear on some of my recent sourdough, I didn’t double score them either.
The ear probably did get a bit reattached resulting in that little zig zag bit. Once you’ve placed the dough in the dutch oven, you could use the edge of the blade on the lame to peel the score’s edge open a bit that way if it has attached you can unattach it.
In fact, I usually do this when the dough is on the counter on the parchment. Then when you move it to the dutch oven there is a smaller chance that it will reattach.
Benny