I use Josh Weismann’s recipe (mostly 😅), but recently I’ve been having trouble shaping, for some reason my dough just has no structure – my guess is overfermentation (I started breading in winter, it’s summer now and so much hotter) so following some advice on this sub I went and bought a straight sided container and measured the % rise based on the dough temp – to much success! This loaf is the nicest I’ve done in a little while, and the tiny wheat scores elevate it to next level pretty!
I would love some advice on where on the fermentation chart this sits? I’m having trouble interpreting the little illustrations in comparison to my actual loaves 😅
Also how one does coil folds/stretch and folds in a straight edged container bc I really struggled!
Recipe:
804g bread flour
75g whole wheat flour
580g water (32 degrees Celsius) + additional 100g added with salt after autolyse (not all of that got incorporated bc it felt way too wet)
Levain:
35g starter
35g bread flour
35g whole wheat flour
70g water
- Autolyse: flour & water, wait 1hr
- Add starter, slap&fold for 2-5min, rest for 20min
- Add salt and remaining water, slap&fold for 2-5 min, rest for 15min
- 3 x coil folds 15 mins apart
- 2 x coil folds 30 mins apart
- Bulk ferment approx 5.5hrs incl coil fold timings – approx. 30-40% rise
*I took a guess and chose to measure my rise from where the dough hit the sides of the container, rather than the peak. Not sure if this is correct but I thought this might be more accurate? Fourth pic is the levels when I chose to shape (also it was 11pm and I wanted to sleep 😅) - Pre shape and rest for 10 mins
- Shaped & put in bannetons
- Refridgerated approx. 12hr
- Oven preheated w DO for ~40mins, dough scored and placed in DO with lid on for 25 @ 240 degrees, lid removed and baked for a further 20min at 220 degrees
by BlueBee95
4 Comments
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Sorry I should note that I’ve been baking the same recipe every week or two since about July 2024, and have just been guessing bulk fermentation rise based on feel/time. This has only really become an issue the last 4-5 bakes where I’ve had no structure come shaping – as in it totally just flattens out.
Based on this bake – I’ve been way over fermenting it!
Looks great! I’d guess slighhttlyy underfermented based on the few “vertical” looking air pockets in there, maybe 5% or less if I was forced to guess. You said its summer so I’m guessing you’re not American and idk if these are popular in your country but the aliquot trick that has worked perfectly for me is taking one of those 2oz sauce containers/ramekins with the lid and putting 40g of dough in that container and considering BF complete when the 40g has fully expanded to the size of the ramekin/is trying to push the lid off. foolproof!
Hey, great job!
So if you have a “peak” on the dough in the transparent container, you may want to try to flatten it as much as you can in the beginning of the restful fermentation. High hydration dough will relax back a bit and will create a false line of rise.
But to me the crumb looks good! You can try to ferment it a bit longer next time to find your sweet spot.