New sourdough bread baker . 4 loafs down.My first one was flat , the second one was a hockey puck , the third one was decent and the fourth one has been the best of the lot .
For the 3rd and 4th bake i used the fullproofbaking basic sourdough baking (https://www.youtube.com/watch?v=HlJEjW-QSnQ)
This is what i did for this bake 4
Janie Mill Red fife (WW) | 70g |
Janies Mill High protein flour | 255g |
Water | 253g |
Leavin | 65g Built 1:2:2 15g :30g :30g 9:30 PM previous night used on dough at 7:30 AM (10 hour - Just collapsed) |
Salt | 7.5g |
Bulk temperature 72 - 74
6:15 AM - Autolayse flour and water
7:45 AM - Add leavin
8:15 AM - Add salt
8:50 AM - table stretch and fold
9:20 AM - Lamination
10:13 AM - 1st stetch and fold
11:05 AM - 2nd strecth and fold
11:50 AM - 3rd stretch and fold
1:00 PM - preshape
1:20 PM - shape (boule)
1:45 - Fridge retard
I noticed that both in my 3rd and the 4 th bake i have a big hole between my crust and crumb.
My 3rd bake was similar method only with 100% whole wheat KAF.
Could this be over proofing or shaping technique and why am i not getting open crumbs?
I'm still working on the oven spring and ear .
The crumb is pretty good for WW, you are not going to get a white bread-type open crumb. Bubbles comes from insufficient degassing and (may be) heavy-handed shaping.