Does anyone experience less oven spring and flatter loaves when baking doughs with inclusions?
Left is walnut & cranberry. Right is butter oats & flaxseed.
Recipe for two doughs:-
1. Bread Flour (540g)
2. Whole Wheat Flour (60g)
3. Water (460g – 80% hydration)
4. Levain (140g)
5. Salt (10g)
Procedure:-
1. Mix levain, flour, water, salt in stand mixer, mix until dough becomes cohesive. Rest 1hr
2. Separate into two doughs to do lamination. Add toasted walnuts (30g) & cranberry (30g) for one. Add rolled oats (45g) & flaxseed (15g) toasted in butter and then soak in milk for another.
3. Perform usual coil folds. I do three everytime, 45 mins in between each.
4. Total bulk is 4hrs at 28-29c.
5. Cold retard for 14hrs.
6. Next day bake at 230c with steam for 25mins, without steam for 15mins.
by percyable