Tomorrow Slow-Moe2, my fledgling whole wheat starter, will be 8 days old! I moved the rubber band (7hrs.). Slow-Moe2 has already at least doubled. I want to see how much more he will go. Tomorrow we bake!
Grrrrr, I hate when everything goes right till the very end. It took 6 hours for my dough to double. I shaped and placed in the bantam. before I covered for the proof, I gave the poke test. The indent did not spring right back. I got scared and put the loaf straight into the oven. Now I am thinking that may have been a mistake. Or i did a por job sealing the bottom seam.
-Put in bantam for a proof time but did a fingerpoke test just after putting it in the bantam that did not immediately spring back.
-So the loaf was immediately baked with essentially no proofing after it was shaped.
If that is an accurate description and looking at the crumb shot, I believe the loaf is underproofed. It looks very dense on the bottom.
Shaping should help to gently de-gas and distribute large bubbles so shaping may be part of the issue.
Proper proofing and shaping both help with the blowout issue.
6 hours is a long time to double. Take a look at that also. It could have to do with the activity of the levain (how well fed or hungry), or the temperature of the room. A few degrees can make a world of difference to those wee beasties.
How did it taste? Particularly acidic? Like vinegar? Sweet?
Well, I lived, I baked, I learned. W.W. is way harder than white flour! Still, not bad for my first bake in 7 years! I revisited the English muffins. Still need work on my cuts outs. Burger buns for this weekends brunch, spot on! 100% Whole wheat sour dough. I converted the recipe myself. the recipe to sour dough myself! So I guess it is now mine!
Is looking good! Have a good bake! :)
The crumb shot. I was right there, close but no cigar.
I'm a little unclear. Let me re-phrase:
-Bulk ferment to double took 6 hours
-Put in bantam for a proof time but did a fingerpoke test just after putting it in the bantam that did not immediately spring back.
-So the loaf was immediately baked with essentially no proofing after it was shaped.
If that is an accurate description and looking at the crumb shot, I believe the loaf is underproofed. It looks very dense on the bottom.
Shaping should help to gently de-gas and distribute large bubbles so shaping may be part of the issue.
Proper proofing and shaping both help with the blowout issue.
6 hours is a long time to double. Take a look at that also. It could have to do with the activity of the levain (how well fed or hungry), or the temperature of the room. A few degrees can make a world of difference to those wee beasties.
How did it taste? Particularly acidic? Like vinegar? Sweet?
Yes that is accurate. It was not overly acidic. It was very mild in fact. I think I was fooled by the poke test.