September 9, 2021 - 6:14am
Uneven crumb - Underproof or poor shaping?
Hi, would love to get the opinion of yous gurus if the uneven crumb is likely a result of underproofing or poor shaping?
Thank you in advance! any thoughts much appreciated.
Sorry I'm not sure if I'm calculating this correctly but this is my recipe.
White bread flour: 85% (340g)
Whole wheat: 25% (80g)
Water: 300g (77% total hydration incl starter)
Rye starter: 25% (100g 100% hydration)
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Jp, If the pic posted next to your entry is an example of "uneven crumb," I'll take it! Looks like a great bread with good volume. Presumably you would like that open, hole-y feature throughout the middle of the loaf as well. What types of flour were you using? Fermenting and proofing t
imes, temperature, etc?
I'm hoping to achieve a crumb somewhat between the hole-y and dense part in the middle.
This would be my gold standard crumb. (courtesy of Master baker Trevor Jay Wilson's IG)
Here's the baker's percentage.
BRM Artisan bread flour: 85% (340g)
King Arthur Whole wheat: 25% (80g)
Water: 75% (300g)
Rye starter: 25% (100g 100% hydration)
I haven't been noting the bulk times but based on an aliquot jar ~30% increase in about ~4.5hr.
Ambient temp in the room is about 25c. Sorry I didn't measure the dough temp.
Did about 6 folds, shaped and straight into a fridge (4c) for only 7hrs cause I need to bake the same day.
Thinking maybe after shaping I should have left it at room temp for 30mins before putting it in the fridge. Maybe that would have given the dough a little time to reinflate the bubbles I'd deflated during shaping?