Hello! I’ve been getting very consistent results over my last few bakes which makes me very happy, but all my loaves look like this and I don’t really know if it over or under fermented, I’d love to hear some opinions.
Recipe:
-600g bread flour
-150g rye flour
-50g spelt flour l
-420g water
-160g starter
-16g salt.
Mixed flour, water and starter and let Autolyse for 1 hour, then added salt and hand mixed for about 10 minutes. Then did a bench kneeding and lamination folds 30 minutes apart, and then did 3 coil folds also every 30 minutes. Overall bulk ferment was 5.5 hours with a dough temp of 25/26C. Then shaped and cold retard in the fridge for around 18 hours. Then I baked in Dutch oven for 20 minutes with lid on at 250c and then 35 minutes at 190c without lid.
by GoodParking9861
13 Comments
Neither by the looks of it.
Im no pro, but to me that looks amazing with nice airholes.
And either way, does it taste good? If yes, then its perfect for you to.
Maybe a little over but not by much I think. Looks great nonetheless.
It’d be over if it was collapsed with little to no bubbles/structure left.
It’d be under if it had several tunneling holes, room to rise, and/or any gummy/dense-ness.
I’d say this is in the sweet spot based on the crumb. If you’re worried about your hole-y-ness, that’s mostly based on popping big bubbles during shaping.
Nice loaf
Over because the area behind the ear score has a different density than the area in front of the score. The area behind the score puffed up big but the other area was smaller because of the damaged structure.
Under or over what?
Doesn’t look like either! Looks great.
I’d say under-fermented. Those little white flecks and paler color are telling me the loaf is a little dense. I know theres a significant amount of whole grain, but even with this amount the color should be a little lighter.. Also the alveoli at the bottom of the loaf are all scrunched together and large holes are located around the top and sides. Try 6 hrs or 6 and a half
It looks great. I will try your recipe. But am I reading this right. 800g of total flour, but only 420g of water?
I think it’s probably right on the money for fermentation – my thought is that the bit of inconsistency that you’re seeing in the crumb (areas that are denser and larger holes on top) has more to do with shaping. It looks great though, and I’m knit-picking.
For me it looks very close to perfect, but maybe a bit under. But my impression may be from cutting to early after baking and maybe some shaping issue (espessically at the bottom).
To me this is a smidge under
That’s a shaping issue. You can see where you shaped the crumb to be perfect and where you kept too many large air pockets.