This week’s bake was my second attempt at sourdough and I’m pretty pleased with the result!
It certainly looks better that last week’s attempt and it tastes better too! Sourdough is really yummy!
(Last weeks try: http://www.thefreshloaf.com/node/45059/first-sourdough-loaf-need-help)
This time I gave the dough a 4.5 bulk fermentation at room temp, I did four S&F at half hour intervals during the first 2.5 hours before shaping and then I left it for another 2 hours.
I put it in the fridge overnight and baked it straight from the fridge today based on some of the advice I got last week.
I must say, I got much better oven spring than I did last time, and I think I did better with the scoring because the loaf didn’t explode like it did last time.
However, I’m still getting an uneven crumb. It not as tight as last time, but I’m wandering if maybe I should have left it out a bit longer before refrigerating. I was worried about it going too far before I put it in the fridge, but now I’m thinking it didn’t go far enough. Should the loaf be ready for baking when I retard it or should it be almost, but not quite there?
Here's a shot of the crumb:
Some sections of the crumb are a bit tight, some are open in a good way, then there's a portion with huge funny looking holes (at the back).
Instead of baking on a sheet pan (like i usually do) I put the loaf on a heavy oven tray that had been heating with the oven. Might that have affected the rise and/or the crumb?
I also added a bit of whole wheat flour too, it’s 20% of the total flour (including the flour in the levain). Would that proportion of wholewheat flour make the loaf significantly denser?
All critiques are welcome! I’m always trying to get better! :)
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that crumb looks like it was well fermented...you may want to increase the hydration and then work on your dough handling (confident but gentle) to get a more consistently open texture...
nice work!
for my next loaf and see what happens! I suppose with the w/w flour in there it might need a bit more water anyway!
Thanks!! :)
will make a difference in your end product. How noticeable it is will depend on various factors including some that are personal and subjective (e.g. how much is "significantly" denser). But in general, the WW will absorb somewhat more water and will tend to cut the gluten strands, so assuming all else is constant, you should expect the result to be somewhat denser.
hallmarks of a well crafted SD bread. Very nice gringe on this one too, The crumb looks fine except for the extra large hole. The extra large holes are likely a shaping problem where the largest air pockets were not gently de-gassed after bulk ferment or the baker forgot to do a pre-shape first and then final shape it 10 minutes later. - which usually takes care if this problem. Many new bakers skip the pre-shape but experienced bakers never do.
Instead of shaping and letting it sit in the counter for 2 hours before retarding, just let it sit on the counter covered by a mixing bowl so it can get in a bulk ferment for 2 hours. Then pre-shape it, then final shape it . Put it into your basket, bag it and then straight into the fridge for the retard. Remember you are looking for 85% proof no more in the fridge. When it comes out of the fridge start the oven preheat immediately.. By the time the oven is hot and the bread goes in it will be around 90% proof - about right for a 20% whole grain bread.
IF you are usually at 71% hydration for a white bread then a 20% WW one would be at about 73% hydration. It all depends on what you are comfortable with handing.. I do 20% Whole grain AP breads at 75% but I've been doing this for a long time.
You are getting there very quickly and soon all will be well in your SD bread wrld. Well done indeed!
Happy baking
hallmark of a well crafted SD bread. Very nice gringe on this one too and we love those blisters, The crumb looks fine except for the extra large hole. The extra large holes are likely a shaping problem where the largest air pockets were not gently de-gassed after bulk ferment or the baker forgot to do a pre-shape first and then final shape it 10 minutes later. - which usually takes care if this problem. Many new bakers skip the pre-shape but experienced bakers never do.
Instead of shaping and letting it sit in the counter for 2 hours before retarding, just let it sit on the counter covered by a mixing bowl so it can get in a bulk ferment for 2 hours. Then pre-shape it, then final shape it . Put it into your basket, bag it and then straight into the fridge for the retard. Remember you are looking for 85% proof no more in the fridge. When it comes out of the fridge start the oven preheat immediately.. By the time the oven is hot and the bread goes in it will be around 90% proof - about right for a 20% whole grain bread.
IF you are usually at 71% hydration for a white bread then a 20% WW one would be at about 73% hydration. It all depends on what you are comfortable with handing.. I do 20% Whole grain AP breads at 75% but I've been doing this for a long time.
You are getting there very quickly and soon all will be well in your SD bread world. Well done indeed!
Happy baking
for the encouragement and advice :)
And you're absolutely right, I've never preshaped, rested and then done the final shaping. I'll give it a go with my next loaf.
Thanks for the compliment and especially thanks for that easy rye starter method! Sourdough is great!
:)
is required after you hit save and it loses your entire post. This time I copied it to the clipboard before posting and when it lost it again I could easily repost it . Then it showed up - twice - Typical!