Recipe used :
Bread flour – 400g
Whole Wheat Flour – 50g
Water – 330g
Sea Salt – 10g
Starter – 100g
Method :
-Mixed all ingredients and bench rested for 2hours. Performed 6 stretch folds every 20mins during these 2 hours.
-Then bulk rested at room temperature for another 2hours (it had doubled in size)
-Shaped > put in banneton basket > kept in fridge for cold fermentation for 15hrs
-Pre heated my Dutch oven for 45min at 250C, took out the loaf from fridge, scored, sprayed some water and put in for baking for 20min. Took the lid off and baked for another 25min at 230C.
Problems :
This is my first dough so i have a lot of questions. I know my oven spring is not right, the bread is very flat and it spread sideways. What might be the reason for the same ? Can the shaping be very loose cause i feel it wasn’t very tight ? Doest it look underproofed / overproofed ? Is the crumb structure fine, it’s very moist from the inside ? The taste is a slightly more sour than i expected, how can i adjust my starter ?
My starter is now 25days old, and doubling everyday within 4hours of feed. (Feeding once a day 1:1:1)
I feed it at 6pm everyday, but for this recipe i fed some in morning so it peaked around noon when i started with my recipe.
It didn’t pass the float test, but i checked two other times before and it did so i thought i will make my first loaf. Maybe my timing was off and i used it much after the peak formed 🙂
Any and all kind of help is appreciated, thankyou in advance 😄
by saheb2099
6 Comments
One more thing, tha parchment paper stuck badly so had to scrape out a-lot ! Any help on that ?
Maybe this could help.
In my opinion it could be overproofed.
https://preview.redd.it/j5vubymjo9cd1.png?width=1080&format=pjpg&auto=webp&s=3742b4a3e6a94abf6662151bdc5884dec0fd6407
How hot is it? We need to not only post our recipes, but dough temperature. It looks over proofed as the structural integrity of the loaf is starting to fail.
If it doubled in size and isn’t cold then it’s very likely over proofed.
What exact flour are you using?
I would say your ingredient proportions are off. For my loaves I use at least 65% hydration (usually more like 75 – 80, depending on the typenof bread) – which would be 260 grams of water for that amount of flour – and 20% levain – which would be 80 grams. So I would say your loaf is underhydrated and under fermented. Also, whole grain flour will tend to make a denser loaf.