it was overproof o bad shaping?
Hi, there, I'm kind of new with sourdough, and have not get around it yet, the last loaf had big hole in the top.
I'm in a very humid City, and warn, around 33c Max 39c Min 27c.
This is what a did:
950g white flour (7.5 or 8 % of protein, don't remember well).
600g water.
100g starter (50g of flour and 50g of water)
20g salt.
I keep the scraps of my starter in the fridge, only taking it out and feed it for bake.
I mix the 50g of water and flour to my starter, and in a bowl a mix the 900g of flour, salt, and 600g of water, letting it rest for autolysis.
when the starter double the size (around 2-3 hrs), I add it to the dough, and mix it, because is very hot in the here I put the dough in the fridge.
30 min rest in the fridge .
10 folds and stretch .
2hr rest in fridge .
6 fold and stretch .
2hr rest in the fridge.
6 fold and stretch.
this time a put it in a container and mark where the dough was, and made another mark in a 25% rise. I left it in the table until reached the Mark.
after the rise, I final shape, a put it in the fridge for bake next day, 16hrs the dough spent in the fridge before bake, and baked it straight from the fridge. I don't have a Dutch Oven, so I use a metal cookie sheet, and a metal bowl, both I put in the over for preheat. I preheat the oven to it maximum for 40min, and bake for 30min, then I remove the bowl and bake the loaf until desire colour around 40min .
I'll really appreciate yours insights.
The holes are a sign of over fermented/proofed. The higher the temp the faster things happen, so cut back on times. Enjoy!
I respectfully have to disagree. That loaf is underproofed. Looking at the crumb it is very very dense. An overproofed loaf generally will have reasonable crumb but signs of gluten weakening and alveoli coalescing as the gluten can no longer hold the gases.
I see you were trying to deal with your very warm conditions by using the fridge, which is a good idea. However, you overcompensated and your dough didn’t ferment enough. You could try reducing the amount of levain you use and if you aren’t doing this already, start with cold ingredients, Cold water, cold flour, cold bowl etc. Monitor the temperature of the dough and as it gets a bit warm then put it into the fridge to keep it from getting too warm. But if you keep it in the fridge for essentially all of bulk fermentation it won’t ferment enough.
the 25% rise was on the table, no in the fridge, I have not try with cold ingredients.
Should I let it rise more, maybe double the size on the table, shape it and then put it in the fridge?.
I have had good result with yeast "artisan" loaf, but can't have good result with sourdough, mostly they turn out flat, this one rise but with that holes.
Thanks Benito.
For sourdough batards or boules I have found that closer to 50% rise is better, 25% is a bit low, thus your under fermented loaf. Most bakers here seem to aim for 30-50% rise.
You do want the dough to be actively fermenting as you’re doing your stretch and folds. Without the fermentation you aren’t building that much structure. The act of folding along with the gases produced during fermentation gives the dough the structure it needs to stand tall and spring when in the oven.
I’d start with things cold and monitor the temperature and when it gets too warm, say 80ºF or more then place it in the fridge for a while. Ideally I think you’d reduce the amount of levain you use, that way the fermentation will be slower.