As a P-plate baker I am hoping that some experienced bakers can help me in my confusion. Which method is likely to produce the superior loaf?
1. Low innoculation. O/N bulk ferment at 21C for 16 hrs followed by 2 hour final ferment @ 27C
2. Bulk ferment with higher innoculation (300g : 1000g flour @ 27C 4 - 6 hrs followed by O/N 12 hr retard in fridge.
I have been using the first method as it seems to fit into my schedule better but I have been wondering if the second method would produce a more open crumb.
My bread tastes delicious and toasts magnificently after freezing. It is also quite tangy. Many thanks in anticipation.
Valerie
I had to look up what a P-plate was. ? (I'm told it shows you're an inexperienced driver.)
My opinion: There are so many little differences that may change the way your bread turns out; the best way to find out is to try it.
To me, the superior loaf is the one you like and fits your schedule, so keep on going as you are. Don't fix it if it ain't broke as they say.
Thank you, David R and Phaz, for your responses. You are both obviously less obsessive than I! I suppose the essence of my question is related to the science behind the loaf. I am not sufficiently expert to know if one method somehow facilitates superior fermentation, oven spring and crumb. I bake only 100% whole wheat boules and my feeling is that this approach varies quite markedly from a white flour loaf. I am devoting most of my baking time to practice, practice, practice and this leaves me with no time to study the theory more carefully. If I were to be honest, I would have to admit that I am hoping someone more expert will point me in the right direction. I am constantly in awe of the depth of knowledge of so many of the bakers on this site, not to mention their relaxed approach to creating beautiful and tasty loaves. Valerie
Here in Vermont we have a saying - hard telling not knowing. In this case - Hard telling what you want to accomplish not knowing where you are now. So why don't we start there - what do you want to do, and what are you doing now? A little info would be good, more info would be even gooder.
Abe's recent post of his 100% wholewheat loaf is what I am aiming for. Ambitious, I know, but no harm in aiming high! I'd like to achieve slightly more open crumb than I am currently achieving and a bit more oven spring would brighten my baking day.
current recipe: 1000 fine w/w flour, 775 water, 20 salt,100 levain ( 25 seed, 50 flour:70water). O/N bulk in proofer @21C to about 30% increase in volume. About 15-16 hrs. Next morning divide, preshape, rest, proof 1-2hrs @ 27C.
in my oven this takes 2 hrs to cook thoroughly and avoid gumminess. Last 20 mins out of dutch ovens in turned off oven.
Thank you so much for your interest, Phaz. I have learned so much from this site and now at least feel that I know what I am doing, even if the result is less than perfect. Perhaps the open crumb is simply not possible with 100% w/w but Abe's loaf looked amazing to me! Valerie
I can't comment on the loaf mentioned, but, more open crumb - careful handling during shaping would help. The gentler the handling the less damage I'll call it, will happen to the large air bubbles allowing them to be preserved during the bake. Oven spring - seems like 2 hours to completely bake a loaf is very long, very very long. If you can, check the temp of the oven. If it's off it will effect your spring.
Thanks, Phaz, for your suggestiions. My baking time is a true mystery. New stove, expensive Italian model, yet it still takes the same time to bake my loaves as the old oven did. Oh well, even if all else is wrong, at least the taste is right up there! Thanks again for your interest. Valerie