5th attenpt of Claire Saffitz's NYTimes recipe.
Hot weather so used cold water and only 12% starter.
Recipe for 4 loaves in 3rd pic (I prefer smaller loaves for my consumption rate, freezing 3).
Process:
Autolyse flours and 930ml water for 30 mins
Add starter and pinch together
Add salt and 50ml remaining water and combine
Rest 10 mins
Knead 10 mins and rest 10 more minutes
2 stretch & folds, 2 coil folds each 30 mins apart
Bulk fermentation total 4h20m dough temp was 27C
Shape and put in banneton
Proof 40 mins and then cold retard at 2°C for 24h
Bake 20 mins at 250C covered and 230C uncovered for 20 mins
Basically I skipped preshaping as I felt I tend to overproof and the dough felt as it approached there during bulk. Do you think preshaping could have increased my oven spring?
Anyways I'm super happy, first time it goes that well!
by Jack_Ship
4 Comments
What app is that with the bread measurements?
I’m no expert, but that looks great! Is that last picture from a baking app of some sort?
That’s a nice one.
Maybe preshape helps if the dough flattens out too easily, but there’s no point in doing it just for the sake of it if it keeps its shape well enough. Doesn’t look like you should push fermentation much further, and that’s tricky when it’s hot anyway. Small margins. But it looks very good.
Hi. Looks very good well done.
From your recipe and the loaf itself, it appears slightly under fermented and lacking in gluten strengh to me. This may be down to stretching technique. 4 hours plus bulk ferment seems way short for a 12% innoculation. IMO better to go by % rise for curtailment of BF rather than time. However whole grains will inhibit r8se by virtue of the bran hards.
Happy baking