I am really surprised that these two loaves came out well, with a big oven spring and open crumb. First of all, I used the Leivain that had passed its peak, unintentionally. When I saw it, it was already deflated.
I have seen bakers in other countries using T55 flour to make sourdough, and I wanted to give it a try. I was able to find T55 on Amazon at a reasonable price with Prime delivery. I know it has a moderate gluten content, but I can’t find the specific protein content % (nutrition labels say 3g protein per 30g). It is similar to all-purpose flour.
My go-to hydration is 80%, but I lowered it to 78%. Even at this lower hydration, the dough was still a bit wet and couldn't hold its shape, so I performed four coils instead of three. The dough was a bit sticky when I shaped it, and at that point, I started to panic. It was likely on the edge of over-proofing. I began to think about how I could save my bread. All I knew was to score it more shallowly (thanks to Trevor Wilson's book).
I started to ask Google and ChatGPT about techniques/methods for saving slightly over-proofed sourdough.
Here are some of the suggestions:
-score at a 45-degree angle instead of 90 degrees
-5 minutes (bake first) score would help , but score more shallowly before baking is more effective
-extra steam
-bake at higher temperature.
I followed all of the suggestions. I sprayed lots of water onto the dough after making shallow scores (the dough was not as firm as usual and started to lose its shape) and baked it at a slightly higher temperature (10 degrees Celsius more) with the lid on.
The result was impressive. Thank ChatCPT and Google! They are not always right, but I feel that they are around 90% accurate.
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Recipe
Levain 12 hours, 1:6:6 pH 4.05
* Autolyse 12 hours in the fridge , T55 flour 700g, water 546g [78% hydration]
* 140g Leivain
* salt 14g
* 1 stretch & fold
* 1 lamination
* 4 coil folds separated by 45 min
* 7 hours 40 mins bulk fermentation at 73-76F, final dough pH 4.50
* Shaping
* 17. 5 hours retard at 31F
* Preheat 455C for 1 hr, 440C with lid on for 15 mins, remove lid 430C for 10 mins, 420C for 15 mins
by No_Nefariousness_364
19 Comments
>Preheat 455C for 1 hr, 440C with lid on for 15 mins, remove lid 430C for 10 mins, 420C for 15 mins
I’m surprised it wasn’t ash at those temps for that long
Looks great 🙂 AI for the win
Looks perfect!
Amazing!
You kept it in the fridge for 12 hours before adding your starter ? I have not heard of this.
For those temperatures do you mean F or C?
Trevor Wilson – Open Crumb Mastery
Looks great! Honestly, I sometimes prefer a loaf that’s alittle over proofed!
Beautiful bread. Personally I think you’re giving Google too much credit
My last bake wasn’t proofed enough but I did 500F for 45 min covered and then dropped to 450 for the uncovered part until golden brown, was about 20 min raised nicely and then dropped to crust was very thin and crumbly was delicious
3g/30g is not moderate protein. That is quite low. AP is usually 4/30 in North America, and bread flour can be even higher. Of course it’ll feel wet and sticky at 78%, and that 2% hydration reduction at most made up for your over proofed starter (which doesn’t really matter since the dormancy is broken when you add it to your dough). 45deg scoring is a standard that’s mentioned in pretty much every YouTube video too.
Based on your results, your dough was probably just higher effective hydration than you’re used to, and wasn’t at all overproofed.
Don’t use AI oh my god it is doing detrimental things to the environment
I always lean OVER vs UNDER for proofing, experience will always be better for someone eating an overproofed vs underproofed loaf
I say this with respect but please don’t use GPT or any other generative AI it’s horrible for the planet 🙁
There’s real human communities that can give the same feedback! Like here!
Just preheat to … 455° Celsius!?!
https://preview.redd.it/9rv53u924mde1.jpeg?width=800&format=pjpg&auto=webp&s=650bb5499864d8639595de6dcc6481569b4e2903
Stop showing off / that’s a dream loaf!
Sorry I cannot edit my post but oven temp is a typo
I meant
* Preheat 255C for 1 hr, 240C with lid on for 15 mins, remove lid for 10 mins, 220C for 15 mins
The robot has no idea what it’s talking about. The loaf is gorgeous
T55 is a very resilient flour. Works better than protein enriched (+14%) flours, which supports my belief that it’s the type of grain, not the overall protein content that matters the most for a good loaf.