decided to have another go at Reinhart's Oat Bran Broom bread. Recipe as follows (I changed a couple of things as I wanted to lighten the loaf a little)
Soaker (as per recipe)
184 g whole wheat flour
16.7 g oat bran
14 g flax seed
4 g salt
198 g water
Mixed and left on bench overnight.
Levain (instead of biga)
155 g 100% Hydration white flour starter (has a little rye in there too)
135 g whole wheat flour
105 g water
Mixed and left on bench for about 2 hours then refrigerated. Removed at 7 am and left to warm up for 2 hours. with this refreshment I was trying to get close to Reinhart's biga recipe.
Final dough
56.5 g Higrade flour (my normal bread making flour instead of whole wheat)
5 g salt
7 g yeast
32 g honey(reduced as thought 42.5 g would be too sweet)
14 g olive oil
Soaker and levain from above.
I cut soaker and levain into pieces and mixed by hand with rest of ingredients. Dough was really sticky and I added in an additional 20 g flour. I did some slap and folds followed by stretch and folds over next hour or so as it was still very sticky. I felt it had reasonable gluten development so left it to bulk ferment as suggested for a little over an hour. shaped and proofed pretty much as recipe for 60 minutes. I turned dough out of banneton (and it didn't stick!!!) slashed and baked in DO for 20 minutes at 180°C (down from about 420°C as per recipe) followed by 25 minutes without lid.
I was disappointed it spread so that it almost looks like a frisbee (maybe next time I will go back to a loaf tin for this recipe) but the slice I tried tasted quite nice, but almost cakey in texture (I have sliced and frozen the rest). Looking at the crumb, I wonder if I should have left it a little longer before baking, that it was underproofed? Reinhart says proof till 1.5 times and I know last time I over proofed so I was trying to prevent this.
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Doesn't look like a frisbee to me. A great crumb shot showing even coloured crust all around, lovely even crumb structure, lifted shoulders, nicely browned top split and detail. Granted a few of the bubbles are more horizontal than vertical, a tiny shortening of the proofing time should fix that.
A lovely loaf!
it is reassuring to hear. knowing what to look for is a big help too when analysing how the bake went! :)
...and with that it's hard to get a better oven spring than you have, especially with such a high percentage of your flour being wholemeal. It doesn't show much evidence of over-proofing other than what Mini Oven spotted.
In addition to her advice, how about double-hydrating next time? It allows really wet doughs the opportunity to develop gluten before becoming swamped with all that liquid.
there is no additional liquid other than honey/oil in the final dough. I don't see how you would do a double hydration given that you have an overnight soaker and an overnight biga/levain.
that we use, on occasion, is to hold back 50 g of water from the autolyse. Once the autollye is complete, you add the salt and the 50 g of water and sort off pinch it into the dough. Once incorporated you add the autolyse and pinch it in. Then you do what ever kind of gluten development method you like.
Like all things bread - DH is relative. There are all kinds of double hydration methods to choose from but only Lucy's is the right one :-)
Happy double hydrating.