Switching flours made a big difference! My best loaf so far.

I posted a few days ago about not getting the rise I used to when i baked before and was advised that my traditional stoneground flour might be the reason. So i bought a supermarket roller milled Canadian flour with 14.9% protein and replaced the same amount of stoneground with this flour. I followed the exact same process I had been using and the result is so much better. The dough and the resulting loaf felt light and airy. Before i wasn't getting a jiggly dough at the end of bulk fermentation even though it increased by 75%. I let it ferment for maybe an extra hour but was guided by my aliquot rise aiming for 75% before shaping. At that point it felt very jiggly and wobbled like jelly.

The loaf was absolutely delicious. Very soft crumb and a light and chewy, but still crispy crust. The sourness was more pronounced although the overall taste was lighter/less complex. My son and I were both giggling when we lifted the cloche. Made for a great soft sandwich.

What do you think of the crumb, does it look like i timed the fermentation correctly?

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479g white bread flour (roller milled canadian – protein 14.9g)

60g wholewheat

329g filtered water at 25ºc

12g salt

120g starter (fed 1:5:5 the night before)

11:00am mixed everything together

11:30am slap and knead for a few minutes, take a portion for aliquot in a small jar.

stretch and folds: aimed for every 30 minutes but some were further apart due to life! Did 4 as i had the time but 2 or 3 would probably have been fine.

12:00pm stretched dough thinly and very wide on counter and did a lamination

1:00pm 2nd lamination

1:50pm stretch & fold

2:20pm stretch & fold

8:10pm Pre-shape

8:40pm Final shape

9:35pm fridge

room temp was 23.5-25ºc.

Next morning, oven at 220ºc for minimum 30 minutes. Spritz and bake on a 10mm baking steel with a brod & taylor cloche for 20 minutes, then uncovered 15-20 minutes.