1) I was actually overworking my dough during stretch and folds.
2) My starting dough temp was too warm (79-81⁰F) making it difficult to get bulk fermentation right.
3) Not getting my bulk fermentation time right.
I have actually come up with an idea to help me estimate when bulk is complete since you can't go by time alone. I have been feeding my starter a 1:2:2 ratio. It usually doubles within 6 hours and continues to rise a little more until about the 8-hour mark. Then it maintains its peak for several more hours before beginning to fall. When making dough, it's essentially a 1:5:3½ ratio. So based on this, I am estimating that if I feed my starter around 30 minutes after making my dough, by the time the starter doubles my dough should be far enough along in the bulk fermentation to begin laminating and shaping at that point. I allow it a brief rest for about 20 minutes and do a final shape. Then I place it in the refrigerator for the 24-hour cold retard. Last week, I used this method and got really good results, so I'm trying it again to see if I can repeat them.
● 100g starter
● 500g bread flour
● 360g Brita filtered water, about 65-70⁰F
● 12g sea salt, natural uniodized
Ambient room temperature 73⁰.
Sun
● 12:55 pm — Initial mix. Rest 60. - 72.1⁰
● 1:53 pm — S&F 1 (1 hr) - 74.4⁰
● 3:56 pm — S&F 2 (3 hr) - 74.1⁰
● 5:02 pm — S&F 3 (4 hr) - 75.3⁰
● 6:40 pm — S&F 4 (5½ hr) Rest and continue bulk ferment. Temp 76.4⁰.
● 8:00 pm — Starter has doubled with 1:2:2 feed. Laminate and Preshape. Temp 77.1⁰.
● 8:30 pm — Final shape. Into banneton. Cold retard begins. Final BF time is 7:30 hours.
Mon
● 8:30 pm — Remove dough from fridge and place in freezer. Preheat oven with Dutch oven 30 minutes.
● 9:00 pm — Remove dough from freezer. Score immediately. Place 3 ice cubes in DO. Quickly place bread on top. Place lid and put in oven. Bake at 450⁰ for 35 minutes with lid on, and bake 10 minutes without lid. Check temperature for doneness. 205-210⁰F
Sunday night
Monday night
No comments:
Post a Comment