BIEN CUIT 30 HOUR LOAF
I have seen some discussion about this recipe here and other places on the internet. Trying to get it right but its over proofing (I think) in the refrigerator. Here's the recipe/process for 2 loaves:
Night before:
9:30PM
Mix
100 GRAMS STIFF STARTER
200 GRAMS 60 DEGREE WATER
200 GRAMS KING ARTHUR BREAD FLOUR
Leave at 74 degrees room temp
Next Day:
11:00AM Starter has doubled in size and just begun to drop.
Mix Starter + 600 grams water at about 56°F
Add
600 grams white bread flour
150 grams medium whole wheat flour
150 grams white rye flour
50 grams dark rye flour
50 grams buckwheat flour
8 GRAMS DIASTATIC MALT
AUTOLYSE for 30 minutes. Dough Temp 73
Mix in 30 grams fine sea salt with 100 grams water and stretch and fold to incorporate.
Slap and fold 3 minutes
Rest 30 minutes
and then stretch and fold
Rest 30 minutes
and then stretch and fold
Rest 30 minutes
and coil fold
DIVIDE
Rest 15 minutes
SHAPE
Rest 15 minutes
Refrigerate at 2:00PM
Next Day:
11:30 AM Bake 1 loaf straight from fridge in pre-heated 460 degree cast-iron pot, 30 minutes covered + 25 minutes uncovered.
12:30 PM Bake second loaf that has been at room temp for 1 hour in pre-heated 460 degree cast-iron pot, 30 minutes covered + 25 minutes uncovered.
So the question is what am I doing wrong? :) The loaf baked straight from the fridge rose better. The one at room temp collapsed a bit. I had some good strength in the dough. See photos.
Any help would be appreciated!!! TIA
I think they both look great, including the wonderful slashes. In the top photo the loaf to the right rear looks smaller. Is that the second one? It doesn't look "collapsed" to my eyes, though smaller.
One possibility is that since the outer layer of the second loaf had warmed up before baking, the surface of the loaf would have cooked and set faster than the for first loaf, and therefore expansion of the loaf would have been forced to stop sooner.
TomP
Thanks for the compliments. They were divided in equal weight from one batch of dough and the back one in the image is smaller. They didn't raise the same in the cold proof so I took it out for an hour before the bake because I thought it would give it a chance to rise at room temp.
Not rising the same makes me think of the shaping technique as being the difference.
They both look great. Thanks for the scored-but-not-baked photo; I'll give that a try.
I try to avoid baking during our electricity peak rate period (4 - 9 PM every day; peak rates are based not only on demand, but on supply as well and we don't get too much solar after working hours). So as much as I would like to try an old-school dark pumpernickel, I'm not baking that long.