February 28, 2023 - 11:07pm
Weird bad loaf
Made a 75% hydration variant of a previous loaf and all things were done the same (levain 5 hrs, autolyse 1 hr, bulk ferment 4 hours, proof overnight, baked in dutch oven) and for some reason this one just sucks. Super dense crumb. It's a lively starter that gets fed friday night and used saturday for a levain every week, kept in the fridge in the week
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it looks underproofed to me… you say you kept all the timings the same as previous bakes, but is there a chance your ambient room temperature is lower now? or some other reason the dough would be colder (e.g., colder water)? if this was a “75% hydration variant”, what was the hydration of the previous bakes?
-c