A little bit underproof but learned a lot

Recipe:
75% hydration
890g bread flour
640g water
18g salt
220g starter (110g rye flour + 110g water)

Method:

Loaf 1 (left) with slap&fold+s&f

Autolyse 8 hrs -> mix all ingredients -> divide -> loaf 1 -> slap & fold until windowpane test is passed -> s&f 4 sets/30 min -> coil fold 4 set (bf 4.5 hr 40% rise) -> bench rest 30 min -> cold proof 15 hrs -> bake 230°C 20 mins with oven off & 45 min with oven on

Loaf 2 (right) with only s&f

Autolyse 8 hrs -> mix all ingredients -> divide -> loaf 2 -> s&f 4 sets/30 min -> coil fold 4 set (bf 4.5 hr 40% rise) -> bench rest 30 min -> cold proof 15 hrs -> bake 230°C 20 mins with oven off & 45 min with oven on

Conclusion:

Because the bread has large tunnel, I know that the volume increase of 40% during bf is not enough. It may need 50%~60%.

Loaf1 has a more uniform structure than loaf 2 if you ignore the large holes in the bottom (caused by underproofing). Loaf 2 has many irregular holes (possibly due to not doing slap & fold and only using s&f to form gluten).

About cold proof, I’m not sure how long it needs to last (because I hardly ever tried it), but after 12 hours, my dough still didn’t rise in the proofing basket. I guess maybe the fridge is too cold? So I did it for 15 hours this time (I had to deal with something in the middle). From the tight part of the crumb, you can see that my structure has already become a little lacy, so it may overproof in another hour. If I adjust the rise ratio during bf to 50% next time, my cold proof time may need to be shortened to 12 or 13 hours.

by Yang_yu