Taste and crumb are perfect for us. But I would like it to have more oven spring. Bulk fermentation was 5 hours, including 4 stretch and folds every 40 minutes. Then preshaping, resting 10 minutes and shaping, then let it cold retard in a batard banneton ovenrnight for 15 hours. Preheated the oven but not the dutch oven. Baked for 30 minutes with lid on and 25 minutes lid off. Is it the scoring? The shaping? The cold dutch oven? How do I get a better oven spring and a taller loaf?
by Sensitive-Project296
8 Comments
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Hi, this appears good, however I feel this was just a bit over fermented/ over proofed there are signs that the structure was not strong enough and allowed your gases to escape rather than expand abd create that sping you desire. In the period between shapeing and cooling down to cold proof your dough continues to ferment eating up all the carbs. Suggest you bilk fermeny to 75% only maybe even less so as to avoid weakening your gluten structure.
Happy baking
I don’t see a mention of the temperature you ferment at, but at 5hrs (my bulk ferment ends at around 9hrs), this looks under fermented to me.
Looks like it may be overfermented. What’s the ambient temp of the area the dough is? If you’re not sure, I would do the same thing but cut about an hour from bulk ferment. The fridge will stop fermentation activity eventually, but not right away! Remember the dough will retain its temp a bit before cooling off in the fridge, therefore some fermentation still occurs before slowing down.
totally acceptable, yes the crumb is irregular and some pores are too big but still would sell would buy
maybe a bit over fermented, or a weak flour
Over fermented for what you want to achieve. You are extending both the BF and the proofing time quite a bit. The dough won’t have enough energy left to spring. Make an experiment with a double bake. Cut some time from the BF and proofing for one of the loafs and see how different they turn out.
if I read your post correctly, you did NOT preheat the dutch oven. that is probably where you lost your oven spring. beautiful loaf!
Looks good to me.