Still struggling
70% Hydro Biga made with AP
Final doughs: Exactly the same was used for both breads.
-2.5G ADY
-369 H2O
-100G BIGA
-500G FLOUR
-450° in Dutch oven heated through to 450°
AP- (Store brand All purpose) Mix, autolyse (20 min),bulk (4Hr-doubled) and final (2Hr)
KA- (King Aurther Unbleached bread flour 12%P) Mix, autolyse (20 min),bulk (6Hr-doubled) and final (2Hr)
Weight before baking both were about 976G
Tell me what you see. When I use to make this the crumb was no where near the AP one and 90% better than the KA crumb. I swear all my notes say I used AP but I just can’t get the crumb like it used to be nicely open but not giant cavities.
I’m assuming the AP is very weak (can’t find numbers for it) which is giving me the tight crumb for it. But the KA is not right either I’m thinking it could have bulked longer (Rt)?
These were made in the DO because our home kitchen aid ovens have a cooling fan that run continuously so they can’t hold steam.
Yeast is fine, flour is fine, RT yesterday was fairly cool at about 64°f
FWIW - The standard for ap flour is 10% - in the US anyway. Enjoy!
Thank you. Yeah that is a common number but I’m not sure what this crap I got is it is definitely way weaker than 10 even 10% should stand up to these times no?
14 hours fermentation? Is this correct?
Not sure what you mean. Both were bulked and proved separately for the times listed. The biga was 12 hrs old
What was the timeline for each individual loaf?
The times for each to bulk and double are the 2 times listed AP- 6:20min
Ka- 10:20min
what are you looking for?
--a more consistent open crumb?
--a higher rise/more oven spring?
--both?
how was the flavor?
Rob
PS -- at 70% hydration, your preferment seems more of a sponge than a biga.
Oops, never mind.
Thank you. Some back story is needed. This formula was one I had worked out years and years ago. I recently wanted to revive our bread baking and I am currently trying to get the same or very similar results to prior.
I suppose my main focus is on crumb consistency, the KA is not horrible but I’d like to see more consistent distribution of those holes. The rise for this was (in the past) never the greatest but I think it probably was a bit higher. I think if I address the crumb issue it would naturally increase the rise.
The flavor is not bad at all, I actually prefer a preferment over SD because of the nutty tones. I’d like to give it a longer bulk but I’m having such a hard time managing the process of just getting a decent similar loaf that is secondary. I seem to be in this twilight zone of reference notes that gave me previous results which are completely useless because of product changes and my lost ability to diagnose my own issues.
I realize it is more of a sponge really, it sort of evolved into that over time in my initial development, it very much started out as a Biga so I guess it’s just what I have always called it.
All things considered I guess at this point I’m looking for feedback on the WHY of what I’m getting. I truly feel like I’m having to relearn everything.
If you're looking for consistency - you won't find it with different flours. If you want consistency - use the same ingredients. Expect differences until the starter balances out. Many folks use it before it's ready. Enjoy!
Read your labels carefully. You can calculate the flour strength from the required information that is given to verify manufacturer's claims. King Arthur advertizes the regular All Purpose at 11.7% and divulges the addition of enzyms, whcih help the rise. It's really good flour. Gold Medal All Purpose states 11%, I believe.
Off-brand flours may be different in these regards. In this situation... I'd interrogate the difference in flours before too much else.
Thank you this is why I did the side by side. I’m trying to systematically eliminate variables. My notes say I used Unbleached bread flour but the brand La Romanella was rebranded and their customer service is useless.
La Romanella is a trademark of Smart and Final. Like many suppliers, the source can change but the labels are expected to be correct. If I recall correctly, that was (is?) a bread flour with a high protien level, probalby about 13%. It should be compare to another bread flour, like the KA blue bag, rather than all purpose.
Ingredients: Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid Added as a Dough Conditioner. Contains: Glutenhttps://www.nutritionvalue.org/High_gluten_flour_by_LA_ROMANELLA_558748_nutritional_value.html
Crumb is very nice but first i'd advise you to source a better flour for the job. Aim for 12% protein and higher.