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Sourdough Notes 7.24 - This Time w/ Pics!
Fed 50/50 Bob's Dark Whole Rye and KA Bread Flour to Starter this morning at 7:15 am to 321g (1/1/1).submitted by Camdozer to Sourdough
Mother batch has been consistently reaching a 2.5x volume peak in almost exactly 5 hours before deflating with same feeding ratio
11:00 am began mixing ingredients for autolyse:
67g Bob's Dark Whole Rye
100g KA Whole Wheat Flour
634g KA Bread Flour
11:15 Done mixing. Starter looks close, a bit closer than expected tbh - will check it at 11:45
11:45 the starter was ready, right at peak. The dome was a bit flattened but it wasn't deflating yet. Smell was of sour melon fruits - a bit pungent but pleasant.
Not being 100% confident in this new starter or using Rye in place of spelt in the dough, I didn't want to put it in the fridge to hold it at peak while the autolyse finished (I usually try for 45 minutes to 1 hour autolyse). I decided to just go straight into adding it to the dough and beginning the bulk ferment.
**Side note, this starter reached peak about a half-hour before I was expecting, based on all previous feedings. I am taking this as good news, that my biomass is building up to a higher 'per capita' population level, therefore it's eating a bit faster.
I picked up some of the dough, and the autolyse had begun to work, but it was not as extensible as my last loaf was before adding in the starter. Likely this is mostly due to a shorter autolyse, but the rye flour could have played a role here. I think it's most likely the autolyse time though, as the bread flour should make up for the lack of gluten development from the rye (I've been using AP to this point on past loaves).
Added starter in 2 batches to the dough.
With wet hands and the poke and pinch method, this starter was much stickier than my previous, all-white flour starter was. However, it still looked like it was right on the money - tons of air pockets in the starter and that familiar smell, just a lot stickier. I guess this is likely credited to the rye flour in the starter.
**Side note, I really hope one of my all-white flour starters finally wakes up and comes back online, but this will definitely still be a good learning experience for me, even in the event of a failed loaf.
Left for 15 minutes covered rest after thoroughly working in the starter.
12:10 I added in 16g salt for the usual 2%. Poking and pinching in the salt this time was certainly less sticky than when I added in the starter. Taking this to be a good sign of gluten development, I continued adding in the salt, this time in 3 batches.
I worked the dough a bit doing poke and pinch, some light kneading and some stretch and folds (all in the glass bowl) to try to ensure the salt was thoroughly mixed throughout the dough.
Once the salt was added, I left to rest (covered) for 15 minutes.
12:35 I performed a windowpane test, and it passed on the first try! To the bulk ferment we go.
I plan to perform at least 2 stretch and folds throughout the bulk ferment, not because I am worried about building extra strength into the dough (we already passed windowpane anyway), but because I want to make sure the Bacterium and Yeasts are being exposed to as much of the food to ferment as possible. I guess I'm still a bit nervous about this new starter.
I set a 1 hour timer.
Noted the rough volume of the dough at this point to be around 1200ml (roughly, the dough hadn't settled at all so I'm throwing my best guess at it based on how high it was domed)
1:35 - no notable rise - dough has relaxed to be roughly 1200ml like I expected, perhaps a bit less.
Performed stretch and fold 1.
Covered and set a 1 hour timer.
2:35 - notable rise - up to a bit shy of 1500ml, maybe 1350ml or 1400ml - domed at the top. Starting to feel better about this new starter.
Performed stretch and fold 2. This will be my final stretch and fold for sure, there is plenty of strength in this dough. I noticed one very large air pocket - it popped as I was doing the stretch and fold. This made me grateful that I had the idea to do stretch and folds to introduce heavily populated pockets of bacteria to less populated areas of unfermented dough.
I will look at it again in an hour or so and make note of any rise. I'm interested to see how much volume this dough will take on by the time it reaches that light, springy, ready to preshape stage. We'll see how quickly it rises, but I am cautiously optimistic at this point. It seems as though adding rye to my feedings might have given my starter the boost it needed.
Friendo on reddit suggested I also start tracking kitchen and dough temps. On it!
3:35 - Fermentation station is about 77F, internal dough temp reads 77.4F. Volume has increased to a bit above 1500ml, estimating 1600ml.
Not much jiggle to the dough yet. One large air bubble near the wall of the glass bowl that looks like it will certainly pop. Many small air bubbles noticeable along the walls of the glass bowl. It definitely appears that my new starter is working, which is great. It's not as high of a rise as my previous starter was, which is why I've been nervous to bake with it, but it has been a consistent rise. The final product will be the ultimate decider I guess.
I will check on it in another hour
4:45 - dough was nearly exactly on the 2000ml mark - lots of bubbles along the glass walls of the bowl. I jiggled it, and it wasn't quite like jello yet, so I decided I would leave it to continue rising a bit longer, but I will now check in 30 minute intervals.
Temp in Fermentation station increased to 78F, internal dough temp now 77.6F
5:15 - the dough is roughly at 2200ml - the smell is fresh and tangy - quite tangy. Significantly more zing than what I'm used to - this could be because my starter is a bit heavy on the LAB and the yeasts aren't in high enough populations, or it could just be a result of the Rye Flour. I'm not sure.
This dough is really close but not 100% as jiggly as I'm looking for. I'll set a 20 minute timer
Fermentation Station Temp 78F, dough 77.6F
5:35 - The dough is there. Jiggly, some large bubbles near the surface that are yet unpopped. It's ready to preshape.
I cut the dough into two equal sized masses (847g) - I dust the tops with bread flour, flip them with my bench scraper and loosely shape them into boules, stretching the dough about 6 times around the circumference and adding a little more strength.
Once pre-shaped I dusted them with a bit more bread flour and loosely covered them with plastic wrap.
I set a 20 minute timer to let them rest before the final shaping.
Meanwhile, I prepped my bannetons and rice flour. My bannetons are very well seasoned after a good number of bakes, so no need to add additional dusting to them. I will just dust the loaves, drop them in and sprinkle some extra along the sides to prevent sticking as they grow.
I'm starting to get pretty excited now. Hoping my finished products will be great.
6:00 - final shaping went fine. Tension built up nicely, and I didn't have to pop too many large bubbles.
Coated them in Rice Flour, dropped them into their bannetons, wrapped them in their proofing bags and bag to the fermentation station for the final proof. Fermentation Station Temp: 78F, did not read dough temp.
7:00 - no rise to speak of. Slightly concerning. Poke test and there is immediate spring back - this made me feel better about there being no rise, as clearly they just needed to proof longer. Fermentation Station Temp: 78F, did not read dough temp.
8:00 - I... think?... there was a little rise in one of the loaves. Barely any. The poke test looked pretty close, but still a bit more life than I'm looking for before the bake. Also, the lack of rise is telling me they still need more time. Fermentation Station Temp: 79F (Oven was on to cook dinner, which I believe explains the increase in temp), did not read dough temp.
8:30 - One loaf has risen more than the other, but even then it's not by much. However, the poke test on both is right where I want it, slowly creeping back and leaving a bit of an indent. I decide to put the one that has risen a bit in the fridge while I preheat the oven and Dutch Oven and to experiment by letting the second loaf continue to proof at 79F.
9:00 - Oven is preheated to 500F, I put the Dutch Oven w/ lid on the middle rack and my heat sink stone on the bottom rack to preheat.
Loaf still in fermentation station has not risen, but also hasn't lost any life in the poke test. I decide to let it keep going for the sake of experiment. Fermentation Station temp: 80F.
9:30 - With Dutch Oven properly scorching, it's time to score and bake the first loaf. Scoring was pretty easy - 1 hour in the fridge and a fresh razor on my lame. I just went with 2 slashes across the center to form a cross.
Into the Lidded Dutch Oven it goes and into the oven. I drop the temp to 450F and set a 20 minute timer.
Meanwhile, I take a look at the second loaf, which is still proofing away at 80F in the Fermentation Station. It still hasn't risen, but it's beginning to lose a bit of life, with the poke test very slowly rising back and leaving a larger indent than before. I put it in the fridge to make sure it doesn't overproof any further while loaf #1 bakes.
9:50 - I remove the lid of the Dutch Oven and noted a solid oven spring. Huzzah!
Increased temp to 475F to brown the crust, set a 15 minute timer.
10:05 - still not as brown as I'd like - 5 minute timer
10:10 - closer but not quite there. At this point I think I may have actually underfermented this dough, because normally the sugars brought to the surface would brown more quickly in my oven. It's also possible that the rye flour in this recipe simply makes it behave differently, as it passed every test along the way with flying colors, other than getting more rise in the final proof. I believe it getting less rise in the final proof may be a result of my starter still being quite young. Either way, I can tell I have a nice loaf here. This time just 2 more minutes as bread can turn quickly from deeply browned to burnt.
10:02 - color looks pretty good, although still a bit more blonde than I like. However, it's been baking quite a while already, so I remove it from the oven for the sake of the bottom and the crumb. Bottom is beautiful, not burnt at all but a deep, dark brown - just how I wish the rest of the crust was. The heatsink has been the game-changer for preventing black bottoms on my crusts.
Set on rack to cool. The smell is to die for, and I can hear the crust crackling as it settles on the cooling rack.
I crank the oven back to 500F, put the lidded Dutch Oven back in to preheat for loaf #2. Set a 15 minute timer.
10:20(ish) - I grab the second loaf from the fridge and put a more decorative score on this one. A large S shape across the middle and some pseudo wheat stalks in the empty spaces left by the S. This is my first try at something fancy, and I'm not much of an artist, so I'm interested to see how this turns out. Also, I'm not expecting as aggressive of an oven spring because of the challenges this loaf had during it's final proof. I keep the wheat stalk scores quite shallow.
Into the oven it goes and I follow the same method as loaf 1 to the T, down to the number of minutes it browned.
11:00(ish) - out of the oven it came and it's pretty good! Nice ears on the S shape, a slightly better than expected oven spring (although still smaller comparatively to loaf#1), and it's cute!
11:30(ish) I cut into loaf 1 to inspect the crumb - nice! Pretty ideal for how I like it!
The taste is more sour than usual - I believe this is a result of the rye starter. The rye starter has been smelling tangier than my previous all-white starter (RIP).
Ultimately, I'm quite satisfied with these results. The first loaf will be for the wife and I, and the second loaf will be for our neighbor (I've owed her a loaf for a while, and I've had to make her wait even longer while I worked on getting a new starter online).
I think I'll hold off on refrigerating the new starter and keep feeding it a couple times a day at room temp to try to get it even more vigorous before another bake. If I can get it a bit more active (maybe 3x rise instead of 2.5x rise, or even 2.5x rise but in 3 or 4 hours instead of 5) I think I'll have improved results. Likely a better rise in the final proof, and more sugars in the crust to brown even darker.