hi all i was hoping i'll get some great insight from all the experts here :)
I've been practicing the tartine bread for a couple weeks and been consistently getting decent and similar results.
This past weekend as usual I made my leaven fri night and proceed with a overnight proof in fridge (12hr about) and baked off the first loaf here...
I didn't have time to bake the 2nd loaf until monday night (so almost 48hr proof!) when I took it out of the fridge to score the dough felt 'heavy' and basically felt like the opposite of a balloon and was stuck to the banneton! I finally nudged it out and thought it'd be a totally dud. Surprisingly it was super easy to score (no stickiness and deflating) and after doing the dutch oven bake I was surprised at how it came out!
To my not so sophisticated palette the bread tasted about the same but the crust is actually fimer and crisper (doesn't buckle like my first loaf) and came out so much prettier. Also the crumb feels less gummy than the first loaf which i liked better.
I'm hoping to get some insight as to why/how this come to be? the dough was so heavy before baking unlike most 'ideal' looking dough! Yet because the skin is so dried out it was much easier to handle (other than it was stuck in the banneton).
Thoughts? :) thanks in advance!
Really would appreciate any feedback! Thank ya!
yet or I'd pop in. I also can't bring up the pictures. I think it's my connection. Having a jolly T-storm though! :)
Could be that the dough developed better with the longer fermentation. Bread flour? It tends to like long drawn out processes, breaks down all that tough gluten in there.
i'm so new to changing up the variable so thanks for the input! maybe i'll use a happy medium proofing time next batch to test