lately my favorite loaf recipe has seemed a little heavy/dense I think I need to adjust.
95 g (3/4 c) whole wheat flour
78 g (1/2 c) Rye flour
70 g (3/4 c) oats (not flour)
255 g (1 3/4 c) bread flour
30 g (1/4 c) khorasan
30 g (1/4 c) emmer
30 g (1/4 c) buckwheat flour
2 g (1 tsp) barley malt powder
9 g (1 Tbsp) gluten
9 g (1 Tbsp) Choc malt powder
9 g (1 Tbsp) Rye malt powder
1 g Vit C
60 g (2.5 Tbsp) malt syrup / honey /molasses
~360 g (2c ) 100% AP starter
300 g (1.25 c) <80° liquid
40 g (~3 tbsp) fine sea salt
Below Boiled in 1 1/3c water for 40 mins til chewy and most of water boiled off.
18 g (2 Tbsp) rye berries
18 g (2 Tbsp) wheat berries
9 g (1 Tbsp) farro
~662 g total flour, not including flour or water in the starter.
formula shows ~463g water for 70% and ~13 g salt.
Those would be huge changes based on the rest of it. But perhaps that is what is needed?
The dough feels right, and the bread tastes fine, but a bit heavier/denser than I'd like.
Any thoughts?
Of the crumb then it'll be easier to advise. At first glance of the recipe I wouldn't have thought it'd have a particularly open crumb. However until we see a photo we wouldn't be able to say if the results you are getting is what is to be expected or not.
What are the changes? I don't see any proposed changes. With those ingredients, I would expect a dense loaf. The one thing I'm doubtful about is that vitamin C. If it's unbuffered then it's a huge amount, considered as a would-be dough conditioner. Recommended amounts are much smaller. If it is buffered, then the buffering could be messing up the fermentation.
The usual things that might open up the crumb could help:
Score more aggressively.
TomP
It doesn't say buffered, so I assume it is not. It's Trader Joes 1000mg Vit C.
Guess I'll try increased hydration, as that what seems the best possibility to me. And I'll drop the Vit C.
Knead, doubtful.
Not interested adding any yeast.
15 mins of steam. And spray every 5m 3x.
The score is pretty aggressive.
Is the original hydration around 65%, accounting for the starter and honey too? If so, I think this could really be increased, especially with the amount of whole grain and oats. These tend to be rather thirsty.
think I'll try another 80g liquid, which is halfway between now and the formula calc for 70%, and see how that goes.
drop the Vit C completely and half the salt to ~20g, ~2.5%.
I adjusted:
95 g (3/4 c) whole wheat flour
65 g (1/2 c) Rye flour
70 g (3/4 c) oats (not flour)
250 g (1 3/4 c) bread flour
40 g (1/4 c) khorasan
30 g (1/4 c) emmer
30 g (1/4 c) buckwheat flour
3 g (1 tsp) diastatic barley malt powder
10 g (1 Tbsp) gluten
11 g (1 Tbsp) Choc malt powder
11 g (1 Tbsp) Rye malt powder
11 g (1 Tbsp) choc Rye powder
11 g (1 Tbsp) Caramel Rye powder
55 g (2.5 Tbsp) honey / molasses
~390 g (2c) 100% AP starter
380 g (? c) <80° liquid (usually porter)
13 g (~1 tbsp) fine sea salt
Below Boiled in 1 1/3c water for 40 mins til chewy and most of water boiled off. Perhaps 2 tsps left.
18 g (2 Tbsp) rye berries
18 g (2 Tbsp) wheat berries
9 g (1 Tbsp) farro
Everything except salt, 6 mins with a Bosch on 3, 45 minutes autolyze, add salt, 3 mins Bosch on 3.
45 to 60m 2nd rise.
~682 g total flour, including berries before boil, not including the starter (as I assume since it's 100%, water and flour kind of cancel out)
formula shows ~477g water for 70%.
less salt, for some reason, brought out more grain flavor.
I wonder should I leave the honey/molasses out of the autolyze and add it with the salt?
less diastatic?
should the honey/molasses be counted toward the liquid?
very slow 2nd rise, more than an hour, but perhaps it still had more to go as it had plenty (perhaps too much) of oven spring like the snap.
but it still split. I leave the steam pan in the whole bake time. Perhaps it should be removed after some time?
The dough felt pretty nice, but I guess I'll try even more liquid.