I’m hoping the fermentation was okay — but I’m still struggling to get more oven spring.
Is there anything else I can do to improve that?
Do I need a perfectly sized banneton? My dough often comes out of the fridge a bit loose and not very firm.
Could that be because of the high hydration?
Attempt #6 ~80% Hydration
330g bread flour (including 30g whole wheat)
260g water
65g levain (pH 4.12)
6.5g salt
Autolyse: 9.5hrs Overnight on counter (~19°C)
Mix & Folds:
9:30 — Add levain (20°C)
10:00 — Add salt (22°C)
10:40 — Stretch & fold (24°C)
11:20 — Lamination (22°C)
12:15 — Coil fold (25.5°C)
1:00 — Coil fold (24.8°C)
2:00 — Coil fold (25°C)
Bulk Fermentation / pH Tracking:
3:00 — Dough temp 26°C
3:20 — pH 4.40, 25.5°C
4:00 — pH 4.35, 25°C
4:20 — pH 4.30, 25.5°C
4:40 — pH 4.27
5:00 — Shape
5:30 — Into fridge
Bake:
Preheat DO to 260°C for 45 mins
Bake at:
230°C for 20 mins (lid on, ice cubes + water spray)
220°C for ~30 mins (lid off)
by Tennsen88
10 Comments
Lower hydration, stiff starter. 60% is going to give you a bigger rise. So like 300g water to 500g flour. (I think that’s about 60% but idk the math)
Okay I am new to sourdough, but I had a loaf look EXACTLY like this today. I was a little disappointed, and then baked my second loaf from the same dough. I shaped the second one using a different method.. and the oven spring was significantly improved! Exact same dough with 2 different results just from the shaping.
Crumb stills are hard to read; how would you describe the texture of your bake?
I think your 9.5hr autolyse is the problem. Left out of the fridge for that long will break down the gluten too much before you even mix your dough.
Judging by your crust colour, that would be my guess for the lack of oven spring.
Eight hours seems like quite a long fermentation at those temps, I wonder if you’re slightly over fermented?
I like to throw in a lamination 30min before the final shape – it’s a good strength and tension builder.
As others have said around 70% is the sweet spot for a tall rounder loaf. Less and you get a less open crumb and less spring, more and you have a slacker dough that will spread more. All that said I prefer 80% texture wise even if 70% looks prettier.
What shape of the banneton are you using? Do you have pictures? I had trouble with the height until I bought a narrower but taller banneton.
Lower the hydration in your starter a bit. Also, I don’t think you have to reduce to 60%, that’s fairly extreme I’ve gotten great oven spring with 75% hydration. You can also try adding a teaspoon of honey to your dough. The yeast LOVES this and will go absolutely mad with oven spring. You’ll have less time to cold ferment though as it dramatically increases fermentation.
Bigger bread, smaller pan
Reducing a little your hydration % is a good idea . And I agree with 75% mentioned before.
An other tip is to develop gluten at the beginning of your process . Knead your dough . look at Rubaud method to knead high hydration dough .
I think the keys are a strong starter, good gluten formation and perfect timing on the bulk ferment.