Hi folks,
I would be eternally grateful if someone could help me diagnose the problem with with sourdough.
I have previously had great success following the Tartine recipe for Sourdough. However, since returning to Australia I have been really struggling to get a consistent sourdough that I am happy with, and it is become quite frustrating. I've previously posted here about starter issues, however, I believe I have resolved those - My starter is very active (doubles in 6-10 hours) and smells amazing - a beautiful sour and sweet. I feed the starter ~50% wholewheat / 25% white / 25% rye.
Based on the photo above, can anyone shed any light on where I might be going wrong? Are there classic signs of under or over proofing? I have experimented with 3 - 5 hour bulk fermentation periods (plus overnight fridge ferment), and it seems to have little affect on the end product. Every loaf I bake comes out like the attached photo. Occasionally I'll get an ear, but never any great oven spring.
Many thanks!
James
If the bread has limited oven spring, that suggests that it may be fully fermented at the time it goes into the oven. The cure for that is to get it into the oven earlier.
You mention that you've returned to Australia. Are the temperatures in your Australia location warmer than they were in your prior location? That could lead to faster fermentation, making the dough ready for baking sooner than it had previously.
I really don't see strong signs of over-fermentation. There's a band of crumb at the bottom of the loaf that has smaller alveoli but it doesn't have that compressed look of a badlly over-fermented bread. Crust color is also good, which argues against excessive fermentation.
Paul
Thanks, Paul!
I agree, I didn't think it looked over-fermented - certainly it didn't feel that way when shaping that particular loaf. I had been wondering whether I've been chronically under-fermenting.
Cheers,
James
Mix it well and don't let the holes get that big. Enjoy!
I agree with Paul that your bread looks good. Definitely no classic signs of over or under fermenting. I definitely wouldn't say that you have been chronically under-fermenting if most of your loaves turn out this way.
If you want more oven spring and perhaps a taller loaf (if that's what you're looking for?), you might want to experiment with lowering the hydration a little bit, developing the dough a little more to increase strength, and putting the loaf into the oven a little earlier. Another thing you might want to look into would be your oven conditions. Is it warm enough with a good amount of moisture/steam in the initial phase of baking? That would also encourage more oven spring and a good ear, if that's what you're after.
-Lin
I had a stretch a while back where I wasn't getting the oven spring I wanted. Then I remembered buying a store brand flour, and it just didn't seem to have the strength of my usual flour. In using it up I ended up reducing the hydration and doing extra stretch and folds to increase the strength of the dough and avoid the flatter than normal loaves.
I wonder if you have different flour upon your move than what you were used to? Otherwise I agree with the above, reducing hydration might help, as well as adding more stretch and folds.
Overall though I think the crumb looks good, fully fermented.