I wanted to see how far I could push bulk fermentation and with this bake I probably went a bit far. I’ve baked this bread before which is in total 50% whole grains but I’ve never pushed the hydration to 83% which I did for this bake. I also used my aliquot jar and shaped once it showed that the dough had risen 50%. Given the lack of oven spring, I think for my skill set, 83% hydration and 50% rise made the resultant dough a bit too loose to shape tightly and attain better oven spring. I’ll post photos of the crumb when I slice it tomorrow. We have baguettes to eat today.
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Let us know how the crumb came out. It does take some practice to get used to shaping wet doughs. It helps to use a good dough scraper and wet hands. Sometimes I will use some cooking spray on the shaping surface which can help as well.
Here are two slices of this bread.
I totally forgot to take photos of the crumb and now the bread is sliced and in the fridge, oops. I’ll see if I can thaw a slice to photograph it. I do believe it was a bit overproofed by the way some of the alveoli look collapsed. I’d be open to other opinions of course, I’m still not great at determining that by photos.