Hi all,
I am very new to sourdough baking, and I'm gradually learning. Having compulsively read as much as I can on TFL and other sites, I think I need some advice from those more knowledgeable than me. I made an 80% hydration dough with an overnight liquid levain. I split the dough after the bulk ferment and baked it using two different methods with vastly different results. I hope someone could suggest what caused the differences in the loaf.
Levain
130g AP flour
170g water
30g mature culture (approx 70%)
Final dough
694g flour (half AP, half strong bread flour)
489g water
16g salt
levain, above
Levain was mixed at about 8.30pm the night before and left to ferment for 12 hours. Final dough was mixed at 10.30 (minus the salt) and left to autolyse for 10 hours. At 8.30 I mixed dough, levain and salt and left it to bulk ferment for three hours (stretch and fold every 30 mins for the first 2 hours). At this point the dough was divided. I only have one proving basket so was forced to retard one loaf whilst I baked the other.
Loaf 1
Bench rest 20 mins, preshape, shape, 3 hour proof then baked on a hot baking stone at 245C for 40 mins. I preheated a tray with volcanic rock at the bottom of the oven on which I squirted water as the dough was added. Tray was removed after 15 minutes.
Loaf 2
1 hour retard at 4C after bulk ferment, 1 hour bench rest to come to temperature, preshape, shape, proof 2 hours. Baked in preheated dutch oven for 45 minutes, removing lid after 20 mins.
Here is the somewhat disappointing result:
Loaf 1 on the right had almost no oven spring, and spread out across the stone like a pancake. Crumb was light enough, but no large holes.
Loaf 2 held it's shape better thanks to the dutch oven, had a far better crust and showed a few of the larger holes that I have been trying to achieve.
It seems to me that loaf 1 was over proofed and my attempt at steaming the oven spectacularly failed resulting in the lousy crust. Does this seem like a correct assessment?
I would suggest that, rather than be over-proofed, perhaps the dough is under-developed. With a dough that wet, I would probably proof it in the fridge for a bit longer then bake it cold, rather than proofing it at room temperature for two hours after taking it out of the fridge. You might get better spring in the Dutch oven that way. Also, perhaps reduce the autolyse time and add the levain to the dough sooner, then bulk ferment it a bit longer. That will give your starter longer to work on the dough.
You want to put a pan half full of water full of lava rocks in the oven when it beeps saying it is at preheat temperature. 15 minutes later the steam will be billowing when the dough hits the stone. After 15 minutes then take then steam out and turn the oven down to 425 F with the fan on now if you have it.
I also like to proof in the fridge for 8-18 hours depending on how much pre fermented flour is in the mix and take the dough out when I turn the oven on. It will un-mold easily, slash like a dream and you will get some fine spring, bloom and big blisters too if a whitish kind of bread. The long slow proof in the fridge will really up the flavor quite a bit as well.
I actually use two lava rock pans half full of water to get Mega Steam. Squirting a bit of water in some lava rocks isn't going to ever do it.
Make sure to not hold your face anywhere near the door of the oven when you open it to load the dough or you will get a sever steam burn - be warned and be safe
Happy baking
Fantastic, thankyou for the thoughts everyone. I have noticed that cold dough out of the fridge does seem firmer and holds it's shape better. For my next loaf I am going to try reducing the hydration by 5%, decreasing the autolyse, increasing the bulk ferment time and proofing it for 12 hours in the fridge. A bit unscientific to be tweaking so many variables at once but oh well.
Thanks also for the steam advice dabrownman, I'll definitely boost the water addition like you suggest next time I attempt to bake on the stone.