Hi all do you think this is overfermented or is this a shaping issue? It tastes good but looks like the bubbles either collapsed or the dough couldn’t hold the gas in?
350 gr ap flour
200 gr German 1050 flour
110 gr rye starter (100%)
12 gr salt
385 gr water (70%)
Autolyse 30 min
Mix in salt and starter
Knead 15 min
3 coil folds at 1 hour intervals
5 hour fermentation at 25 degrees, like 60/70% rise in aliquot glass (total fermentation time after mixing = 8 hours)
Shape
Cold retard in fridge for 14 hours
by whatstobecome13
7 Comments
Probably under fermented, when you slightly over ferment and the interior starts to collapse, there should be separations between the crust and the bread. (Like strips of gap that’s clearly not tunnelling) I see non here. If it is over fermented beyond that point it should be obvious when you shape it.
I also see some uneven holes which is another sign of under fermentation. I also find 3 coil folds generally not enough for dough strength but I make my bread at 75-80% hydration so it may not apply to you.
where are you based? given the rye starter and heavier GERMAN flour, this may be a good representation of what you can expect from this combination. i’m in Austria almost a year now and i’m still trying to adjust from the US flours.
This is good bread. If you want to open it more, increase bulk and consider some small increases in hydration. But, even with those changes, many factors impact structure of the final loaf. All the talk in the sourdough sphere of simply over- or under-fermented is reductive—it doesn’t account for much of what impacts structure. But again, this is very good bread!
Martin
Hey,
Meine ersten Brote sahen genau so aus, und bei mir lag es am 1050 Mehl. So wie ich es verstehe haben die einen hohen Kornanteil, und diese sind scharfkantig, was die glutenstränge wirklich reißt beim formen.
Habe nun auf 450g 550er weizenmehl und 50g Vollkornweizenmehl geswitcht(nehme brides von Rewe, haben glaube ich um die 11 oder 12g eiweiss).
Bei ca 75% hydratation (bei den Mengen wären das 375g Wasser und 100g starter) und bekomme endlich halbwegs solide Ergebnisse hin wo das Brot auch vernünftig groß wird.
Kann dir nur empfehlen mal ohne 1050 zu versuchen.
Since you’re based in Germany, are you referring to type 405 flour when you say AP flour? If so, this is not suitable for making bread. For a lighter crumb, try using 530 flour next time. 1050 flour is ‘heavier’, which can affect the oven spring. I get good oven spring with 530er flour. There’s only little difference to Manitoba flour or high-protein flour.
It could also be that your loaf was over-fermented, given that you left it to prove for eight hours at 25 degrees.
Anyway, your loaf looks very tasty (:
Does 5hours fermentation include the time u took for folds? If yes it should be ok. If no then it could be over proofed
Yes this is over fermented. I find rye tricky to manage because it can increase activity so quickly, but doesn’t actually provide much gluten structure.