Thought i over proofed for sure when i saw the dough around 7 min mark to add more scoring. Overall the bread is very flat but the inside is very fluffy and tastes great! I looked at the sourdough journey crumb gallery and thinking its at slightly more ver proofed but wanted to get opinions as I’ve never over proofed before.
Recipe:
300g Bread flour
50g Whole-wheat Flour
1 egg yolk
255g water
7g salt
70g levain
Inclusion
30g Oats
20g Butter
50g Milk
2 Dashes of Cinnamon Powder
1 Tbsp Honey
Autolyse flour, water and egg for at 30-60min.
Mix in starter at peak, until it is evenly incorporated
Rest 30 min.
Add salt.
Rest 30min.
1 Stretch-and-fold, add oat porridge and rest 30min.
3 coil folds (with 30-45min in-between)
Total bulk fermentation 4.5ish hours @28C
Shape then cold retard for 24 hours
Baked 250C 30min inside hot dutch oven w 4 iced cubes. (My oven temperature does drop after certain time so it was probably around 230-240C)
Then bake without the lid for 20 more minutes
by Okay3st
5 Comments
I would toast that, slather it in Irish butter and enjoy.
Looks amazing to me!!
The crumb doesn’t strike me as over proofed. I’ve never made a porridge loaf, so can’t say for certain, but know the ones I get from tartine aren’t standing up super tall.
It looks really bad… please send it to me for safe disposal
^(*I say as I take the butter out of the fridge…*)
What was your final dough temp?