Adapted from The Perfect Loaf
1st Trial (9th May to 10th May 2020)
Half the recipe to make 1 loaf
Used refrigerated starter instead of mature starter
Followed timings exactly
Stretch and fold 4 x
Cool in oven with door open for 20 min
Let rest 1 hour+ only before slicing
Recipe
Bread Flour - 80.0 baker's %
Whole Wheat Flour - 15.1 baker's %
Dark Rye Flour - 4.9% baker's %
Water - 78.0 baker's %
Levain - 19 g Refrigerated Sourdough Starter + 19 g Whole Wheat Flour + 19 g Bread Flour + 37g RT Water
Autolyse - 374 g Bread Flour + 55 g Whole Wheat Flour + 24 g Dark Rye Flour + 321 g RT Water
Addition during mixing - 9 g Salt + 25 g Refrigerated Water (4 °C)
Overall schedule:
Day 1
7.30 pm: Start Levain (ferment 2 hours @ RT)
9.30 pm: Keep in fridge
Day 2 8.00 am: Start Levain (ferment 5 hours @ RT)
12.00 pm: Autolyse dough
1.00 pm: Mix with levain, salt and water
1.10 pm: Start bulk ferment (4 hours @ RT)
1.40 pm : Fold #1
2.10 pm : Fold #2
2.40 pm : Fold #3
3.10 pm : Fold #4
5.10 pm: Preshape
5.35 pm: Shape
5.40 pm: Rest and proof (ferment 16 hours in fridge @ 4 °C)
Day 3
8.30 am: Preheat oven and dutch oven at 232 °C
9.30 am: Bake loaf for 20 min covered, 30 min uncovered and let cool in switched-off oven with door cranked for 20 min
10.40 am: Done baking
12 pm: Slice into bread
Process:
Process of kneading done roughly forgot to consider carefully folding
Dough was reasonably easy to shape
Result:
Bread crumb a little gummy
Not enough oven spring - ear glued to bread
Crumb dense, not open enough
Possible problems:
Possibly under-baked or under-fermented during bulk fermentation + levain may not have been fully developed when added
Too much wholegrain kind of flour - weigh down bread?
Trial 2: (14th May to 15th May 2020)
Change out whole grain flour in autolyse stage for normal bread flour
Created levain night before and let ferment for 2 hours at RT (7.30 pm to 9.30 pm) before putting in fridge overnight (9.30 pm to 8 am), and continue to ferment for 4 more hours at RT (8 am to 12 pm) - pass float test
Start autolyse at 10.30 am
Mix levain in first before mixing in salt + water
Coin fold 4 x instead of stretch and fold
Bulk ferment total of 6 hours
Let cool in oven with door open for 20 min
Let rest 2 hours+ before slicing
Recipe
Bread Flour - 91.2 baker's %
Whole Wheat Flour - 3.9 baker's %
Dark Rye Flour - 4.9% baker's %
Water - 78.0 baker's %
Levain - 19 g Refrigerated Sourdough Starter + 19 g Whole Wheat Flour + 19 g Bread Flour + 37g RT Water
Autolyse - 429 g Bread Flour + 24 g Dark Rye Flour + 321 g RT Water
Addition during mixing - 9 g Salt + 25 g Refrigerated Water (4 °C)
Overall schedule:
Day 1
7.30 pm: Start Levain (ferment 2 hours @ RT)
9.30 pm: Keep in fridge
Day 2 8.00 am: Take out of fridge (continue ferment 4 hours @ RT)
10.30 am: Autolyse dough
12.00 pm: Mix with levain only, then salt and water immediately after 12.10 pm: Start bulk ferment (6 hours @ RT)
12.40 pm : Fold #1
1.10 pm : Fold #2
1.40 pm : Fold #3
2.10 pm : Fold #4
6.10 pm: Preshape
6.35 pm: Shape
6.40 pm: Rest and proof (ferment 16 hours in fridge @ 4 °C)
Day 3
9.30 am: Preheat oven and dutch oven at 232 °C
10.30 am: Bake loaf for 20 min covered, 30 min uncovered and let cool in switched-off oven with door cranked for 20 min
11.40 am: Done baking
2 pm: Slice into bread
Process:
Process of shaping really difficult esp pre-shaping due to wet dough - very sticky
Due to that may have been abit over-shaped trying to get it into a ball
Second shaping better
Result:
Bread crumb slightlyyyy less gummy but can be even less gummy
Crumb relatively more open not bad!
Still not enough oven spring to get a huge ear, but a small ear on top
Taste abit too sour
Possible problems:
Second fermentation in fridge too long?
Flours use too high in protein
Trial 3: ( 20 May - 21 May 2020)
Follow trial 2 changes but...
Change out some bread flour for all purpose flour
Mix levain in first let sit for 30 min then mix in salt + water
Mix quite well (try stand mixer OR Stretch and fold 30 times at least - to at least get some gluten working)
Place in oiled bowl
Bulk ferment total of 6 hours
Add 1/2 tsp baking soda to dough before shaping
Second fermentation in fridge for 4 hours
Let cool in oven with door open overnight
Let rest many hours overnight before slicing
Recipe
Bread Flour - 76.4 baker's %
Whole Wheat Flour - 8.6 baker's %
All Purpose Flour - 15 baker's %
Water - 78.0 baker's %
Levain - 19 g Refrigerated Sourdough Starter + 19 g Whole Wheat Flour + 20 g Bread Flour + 38g RT Water
Autolyse - 362 g Bread Flour + 75 g All Purpose Flour + 24 g Whole Wheat Flour + 327 g RT Water
Addition during mixing - 9 g Salt + 25 g Refrigerated Water (4 °C)
Addition during preshaping - 1/2 tsp Baking Soda
Overall schedule:
Day 1
8.20 pm: Start Levain (ferment 3 hours @ RT)
11.20 pm: Keep in fridge
Day 2
7.30 am: Take out of fridge (continue ferment 3 hours @ RT)
9.10 am: Autolyse dough
10.10 am: Mix with levain only
10.40 am: Mix with salt and water with stand mixer - 10 min until have good stretch
10.55 am: Oil separate bowl and start bulk ferment (6 hours @ RT)
11.25 am : Fold #1
11.55 am : Fold #2
12.25 pm : Fold #3
12.55 pm : Fold #4
4.55 pm: Add baking soda and preshape
5.25 pm: Shape
5.30 pm: Rest and proof (ferment 4 hours in fridge @ 4 °C)
8.30 pm: Preheat oven and dutch oven at 232 °C
9.30 pm: Bake loaf for 20 min covered, 30 min uncovered and let cool in switched-off oven with door cranked very slightly overnight
Day 3
9.30 am: Slice into bread
Process:
Carefully fold air in during coin folds!! - success folding stage looked really good- oiled bowl really helps
Dough SUPER difficult to shape couldnt get it into a tight ball - surface wasnt smooth
Result:
No ear in sight.. texture still dense and got this gigantic hole - not an even crumb.
still gummy texture inside
Possible problems:
First fermentation too long.. (over-fermented) - should ferment 4 h only
very high hydration - do not flour board too much, need traction to form tight ball. only flour the top of the ball, not the bottom.
not enough gluten - possibly due to overfermentation OR too little bread flour - super sticky - might change back to bread flour?
holes in bread turned out weird - possibly due to baking soda? maybe just get rid of that
gummy texture could be due to overfermentation
Trial 4: (28 May - 29 May 2020)
Follow trial 2 proportion of flour
Follow trial 3 in terms of mixing levain in first let sit for 30 min then mix in salt + water and mixing quite well with stand mixer
Place in oiled bowl
Bulk ferment total of 4 hours
Second fermentation in fridge for 4 hours
Let cool in oven with door open overnight
Recipe
Bread Flour - 76.4 baker's %
Whole Wheat Flour - 8.6 baker's %
All Purpose Flour - 15 baker's %
Water - 78.0 baker's %
Autolyse - 437 g Bread Flour + 24 g Whole Wheat Flour + 327 g RT Water
Addition during mixing - 9 g Salt + 25 g Refrigerated Water (4 °C)
Overall schedule:
Day 1
6.30 pm: Start Levain (ferment 1 hours @ RT)
7.30 pm: Keep in fridge
Day 2
7.30 am: Take out of fridge (continue ferment 3 hours @ RT)
9.10 am: Autolyse dough
10.10 am: Mix with levain only
10.40 am: Mix with salt and water with stand mixer - 10 min until have good stretch
10.55 am: Oil separate bowl and start bulk ferment (6 hours @ RT)
11.25 am : Fold #1
11.55 am : Fold #2
12.25 pm : Fold #3
12.55 pm : Fold #4
4.55 pm: Add baking soda and preshape
5.25 pm: Shape
5.30 pm: Rest and proof (ferment 4 hours in fridge @ 4 °C)
8.30 pm: Preheat oven and dutch oven at 232 °C
9.30 pm: Bake loaf for 20 min covered, 30 min uncovered and bake in oven with door cranked very slightly for 10 min then retrieve and put on cooling rack.
Day 3
9.30 am: Slice into bread
Process:
Cannot shape at all... is hydrationt too high?
overworked gluten?
Result:
No ear in sight.. super super flat bread and dense texture but crust was better - esp when eaten about 2.5 hour after cooling
Possible problems:
too high hydration, try lower abit
overworking bread flour? - do not use stand mixer
cut and eat 2-3 hours after
try a more bubbly levain
Trial 5: (2020)
Lower proportion of water
Bulk ferment total of 4 hours
Second fermentation in fridge for 10 hours
Recipe
Bread Flour - 76.4 baker's %
Whole Wheat Flour - 8.6 baker's %
All Purpose Flour - 15 baker's %
Water - 72.0 baker's %
Levain - 19 g Refrigerated Sourdough Starter + 19 g Whole Wheat Flour + 20 g Bread Flour + 38g RT Water
Autolyse - 437 g Bread Flour + 24 g Whole Wheat Flour + 302 g RT Water
Addition during mixing - 9 g Salt + 25 g Refrigerated Water (4 °C)
Overall schedule:
Day 1
10 am: start Levain (ferment 7 hours @ RT)
4 pm: Autolyse dough
5 pm: Mix with levain only
5.30 pm: Mix with salt and water roughly
5.35 pm: Oil separate bowl and start bulk ferment (4 hours @ RT)
6.05 pm : Fold #1
6.35 pm : Fold #2
7.05 pm : Fold #3
7.35 pm : Fold #4
9.35 pm: Preshape
10 pm: Shape
10.10 pm: Rest and proof (ferment 10 hours in fridge @ 4 °C)
Day 2
7 am: Preheat oven and dutch oven at 232 °C
8 am: Bake loaf for 20 min covered, 30 min uncovered and bake in oven with door cranked very slightly for 10 min then retrieve and put on cooling rack.
11.30 am: Slice
Process:
Result:
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