Sourdough Boule
Alright guys, I'm going to write the entire process of what I just did for my sourdough...its my second attempt and I would really appreciate some criticism.
I started the dough with warm (soft) starter, dry flour, salt and water. I kneeded it for about 5 minutes. Let it relax for 5 and then finished it again for another five until the dough was supple and slightly tacky. I shaped it into a ball and put it in an oiled bowl for about 4.5 - 5 hours to ferment. It just about doubled in size but I noticed after hour 3.5 it didn't really change in size all that much.
(Question one) Is it okay to bulk ferment in maybe a plastic rectangular container so I can view how much its changed in size, rather than a bowl which is very hard to gauge. Will that be a pain in the ass when trying to get it to hold its shape later on in the cooking process?
After I thought it doubled in size I turned it out and weighed out 600 gram pieces. I had two. I shaped this roughly into circles by folding it in on itself from the edges to the center and rotating. I basically followed ciril hitz' video. From here I put them on a wooden board and covered them with a wet towel to Rise. After about 30 minutes I made an indent in the dough with my finger and it did not spring back. At this point I shaped it again very lightly, trying my best to make a good taught membrane to encourage a nice even rise. Back to the peel with semolina and again another rise for about 20-25 minutes. The dough again held its shape when indented with a finger. I slashed the dough in two patterns, one was in an overlaping square and hte other 3 successive lines.
From here I put the dough on a stone using the harth baking method from peter reinhardt (Pan of water, spritzes every 30 seconds for 2 minutes) I rotated the dough about halfway through the cooking. The oven started at 500 and I lowered it to about 450-475 about 5 minutes into cooking.
Problem 1 - The dough definitely did not rise evenly. The shape seemed to go more upward than the whole dough rising evenly in every direction.
Problem 2 - I didnt get any nice ears. The dough seemed to explode and flatten out itself. I didnt get a nice indent with little crispy ears.
Problem 3 - After baking and cooling I cut it open to see the crumb. It wasn't bad and the flavor actually really good, especially compaired to my first attemp which was quite tangy. This was a nice rounded sourdough flavor, not too punchy in any direction. Regardless, the crumb was slightly dense. I'm assuming I didn't get a full rise combined with not cooking it properly?
Problem 4 - The bottom crust was JUST starting to burn when I took the dough out. Like I said above I don't think it cooked long enough so maybe start at 450 and lower to 400-425?
I really appreciate any help from you guys.
My first impression is that you over-proofed it. The dough needs to rise, evidenced by an increase in overall size, but it doesn't need to actually "double" - just something close to double.
From your posted formula you are not using a leavening agent, beyond the starter. I find that the yeasties that form in a starter are much less vigorous that those that mature in a dough using additional dry yeast in the final bread formula.
With your first statement being said, how do you determine what the correct amount of proofing is?
Thats correct. I only use the starter for leavening. I create a firm starter which ferments overnight in the fridge. This is then combined with flower, salt and water and away we go.
Your determine when proofing has gone far enough by monitoring the dough and NEVER watching the clock. If you monitor your developing dough you will observe the degree of rise and, when it gets to approximately 1 3/4 its original size, do the finger poke test.
Re: " (Question one) Is it okay to bulk ferment in maybe a plastic rectangular container so I can view how much its changed in size, rather than a bowl which is very hard to gauge. Will that be a pain in the ass when trying to get it to hold its shape later on in the cooking process?"
Yes, I use that method often - depending on the amount of dough I'm making.
Hi, dwfender.
While I am certainly a believe in "watching the dough, not the clock," looking at your times, it's hard to believe you didn't over-ferment and under-proof.
It would be easier to judge this if we had your formula, particularly the ratio of starter to un-fermented flour and the fermentation temperature.
On another point, when you ferment that long, you really should turn the dough. Hamelman recommends at least every hour. This redistributes the fermentation products and evens out the dough temperature.
As has been said, the dough doesn't need to double. In fact, it usually shouldn't. Using a transparent container so you can see the gas production does help, I think.
In general, if you use 20-30% pre-fermented flour and your fermentation temperature is around 70-75ºF, a 3 hour bulk fermentation with 1-3 folds is adequate. Proofing might take another 2 hours - longer if the room is cool.
Again, it's hard to judge your crumb without knowing your dough hydration.
Photos do help us provide more meaningful feedback.
Happy baking!
David
Sorry, David - and dwfender. When I wrote "My first impression is that you over-proofed it." I should have said "over fermented" - thanks for making that correction. One of these days I'll get a handle on the proper terms. ;>}
Great replies...Thanks.
My ratios are as follows:
Firm Starter:
88.9 Barm
100 B Flour
33.3 Water
Final Dough:
49.4 Starter
100 B Flour
2.5 Salt
64.2 Water
It's pretty cold where I am. I would say the room is about 65-70 degrees on average where I am fermenting. The bread was proofing while I was cooking dinner so I would so it was closer to 75-80 at the time.
Folding during fermentation is definitely a good idea.
agree that the primary was too long and the proofing too short. Although we often say "double" about 1.75x is actually better for a sourdough bulk fermentation. I would also agree with your suggestion to preheat the oven to 450-475 then drop to 425 to bake. A 600g loaf should bake to 195'-205'F in about 35 minutes baked at 425'F and you'll eliminate the burned bottom crust. For better ears you might try tilting your slashing tool as you slash, making a bit more of an angled cut into the dough (not straight up and down).
- Greg
You're getting great advice from the others. I would also try raising or lowering the height of your baking stone to avoid the slightly burnt bottom.
Jim