This recipe uses 500g bread flour
375g water
100g starter and 12 g salt
It always has a nice open crumb but I feel like the loaf itself is flat. How do I achieve a taller more round loaf? Is my hydration too high? Or am I doing something wrong, I do 3 rounds of stretch and folds. Please help!!
by lj22340
13 Comments
I’m no expert, but I started using that same recipe, switched to 70g of starter because I had the same issue, stretch and fold 3-4 times, shape and fridge over night, started my Dutch oven at 500, couple ice cubes in there right before the cold dough, came out way better
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Firstly it looks beautiful! Secondly, it’s quite a high hydration loaf I think! Maybe try a little less water. I use 330g and 75g starter!
Could be a variety of issues: gluten development, shaping, or fermentation. My mind wants to say fermentation though. Yes it’s not tall but it’s still very round which tells me the first two options are fine. The loaf is pretty pale too which tells me fermentation didn’t go right. Can’t say if it went too long or too short without a crumb shot. Do you add ice to the dutch oven? That could also cause a short loaf and paleness. (happened to me once when I added too much steam.) I think you’re doing pretty good though. Shaping and gluten development can be a pain in the butt to figure out.
Are you perhaps proofing it in too large a banneton? If so that can cause the dough to spread. When I make a 500g loaf I prove it in a 7” banneton.
Did you let your dough get to room temp before baking? I’ve found if they arent at room temp before putting in the dutch oven, I dont get as much rise out of my loaf.
This is the perfect loaf. Slightly underbaked but otherwise true crumb is sublime.
A bit of a puzzle.
Crust looks pale, which suggests over. Then the crumb is relatively consistent and not clearly over.
Edit: the crumb is consistent, between the large holes, but the big holes, their irregularity and it not maintaining shape out of the banneton suggest gluten strength compromised.
I suspect a weak starter. What are timings for it to double? What about the timings for the loaf itself? Did you use warm water, an oven light? Room temperature?
How does it look cut open? Looks beautiful but cant see the height
your hydration is high. I have been struggling with the same kind of thing and made loaves from 68 to 75%. the 68% was significantly taller without too much change in crumb or texture.
I think it looks great too. I would definitely try lower hydration – I did a much lower hydration loaf by accident recently and it came out well so I’ve been experimenting. My dough is so much stronger, holds its shape perfectly out of the banneton and rises much more. Previously my loaves would spread horribly no matter how they were proofed. Now they’re coming out much better (although my crumb is nowhere near as open as yours, but I think that’s more technique and proofing than anything else)
https://preview.redd.it/mewit2sf755c1.jpeg?width=4032&format=pjpg&auto=webp&s=526504c4834c4e6fa93df7dd4e294235efaf3350
Personally I think slightly weak on the dough strength front. A few more rounds of stretch and folds may do the trick. How long are you proofing? If you’re happy with the crumb then you did it (you’re the best) but to me seems too open. I’m also a beginner.
Count the water from your starter when you figure hydration. Assuming a 50/50 starter by weight, you’re at 77% hydration unless my math is wrong.