More SD in RWC

This week’s round of RWC SD.  Changes for this one were:

• Dropped WW addition, increased Semolina
• Reduced hydration to 67% (was going to make baguettes, but didn’t)
• Increased 75F proof to 2 hours before overnight

Did my usual mix, rest, pinch, stretch/fold, rest, s/f, rest, s/f rest, bulk, etc.

The dough was a bit stickier than I expected with the reduced hydration, but I also switched to Gold Medal AP since the store was out of KA…..it seems to behave a bit differently.  Got everything shaped up ok, and baked up after a cold nap.

Since we talked a bit about slashing and ears and such in my last blog entry, I took a picture of my slash on this one.  I guess my estimate of only 1/4” slash as my standard was a bit off, I’d say this is closer to 1/2” (and, I have to say I REALLY like the looks of the bubbles you can see in the slash line…..or “ditch” if you like Dan’s parlance!):

Uncovered for last 25 minutes:

Out of the oven to cool:

Not quite the same bloom as the last one, but I think I didn’t underproof it quite as much, so that makes some sense.  Also, this batch sized ended up smaller than usual since I was originally planning to make baguettes and had changed my formula weights for that…..but ended up making two batards instead.

Haven’t cut into either loaf yet, so don’t know how the crumb turned out, but it smells fantastic!  I’ll post up a crumb shot later.

Rich