Holy shit! I can’t believe I only have 8 loaves to go before I hit 30 days. Im probably going to continue to see how long I can keep this up until the streak breaks. But I’ll be switching back and forth between sourdough and yeast because I miss the taste of yeast bread so much! Not sure if I can post the yeast ones here? or should I head over to r/bread and cross post only the sourdoughs here? Help me out Mods!
Continuing practice with higher hydration. This one still stays a touch below 80% so I can nail it. After that, I’ll pump it up to 83% and see how that goes.
300g bread flour. 230g water. 60g starter. 6g salt. Hydration: 79%. Dough weight: 596g.
Mix all ingredients and let rest 30mins. 4x S&F 30mins apart. Continue BF another 3hrs at room temp. 6.5hrs total room temp BF.
Cold ferment 15hrs. Preshape straight out of fridge and bench rest 30mins. Shape and cold proof for 22hrs.
What I learned:
1) Cold bulk fermenting makes high hydration doughs a lot easier to shape.
2) I run less risk of overfermenting. This always happens to me when I push the hydration and ferment/proof time up.
3) Lowering the starter helps so so much with high hydration. In the past I could only do 1-2 S&F before having to switch to coil and folds because the dough is so slack. With less starter and even without autolysing and less folds, I’m getting much better gluten networks.
This loaf is puzzling 🤨 It has some height. I don’t know how to read this crumb, is it over or under? What’s up with the big holes? Is it supposed to be like that? It’s nice and springy though. Surprised by the amount of blisters because I didn’t put in an ice cube or spritz with water. No ear, maybe I didn’t score it deep enough? It spread a bit when scoring but not that much. You can see a bulge where it went outside of the silicon sling. Did I ferment/proof too long? What’s going on here?
by VincentVan_Dough
8 Comments
Forgot the full loaf pics.
https://preview.redd.it/kh54q5wg736f1.jpeg?width=3024&format=pjpg&auto=webp&s=a492245d41ef6a37cd723124e2ce607df016dadb
https://preview.redd.it/q37x2svh736f1.jpeg?width=3024&format=pjpg&auto=webp&s=6bbfdbdbf667e8ef311004aefdda507f54f8eb32
I just washed my banneton liner. Why is it so blistery? I never got this kind of blisters without ice before.
I love this series!
It’s a “failure” but it’s good, why?
You don’t do starter work anymore (Levain Jeune) but real Levain work, which is far more technical, especially with higher hydration.
Welcome to real bakery work 🥳
Acidity issues seems fixed, which is a good point.
What’s the problems?
1) Guess to much S&F
2) Amb temp bulk too long
3) Score not deep enough
To make it simple your dough was too much started when you put it in the fridge.
So it’s overfermented but not overproofed (proofing is good) and i guess with a strenght excess.
+ No ice cubes not help.
If you could make a vid’ of your kneading and shaping steps i could be more precise.
If you’re confused by loaves like this, send them to me.
It’s honestly probably properly fermented, maybe a little under if anything, but high hydration sourdough has been hard for me to diagnose sometimes. If there’s not enough strength in the dough, it will have the tendency to spread and make for a flatter loaf and the appearance of a tighter crumb in some spots, so difficult to tell if it over or under fermented.
Have you ever done a “no knead” loaf?
I just did my first baguettes which use both sourdough AND dry yeast!