Loaf shrinking after initial oven spring
Hello!
I have been making Jeffery Hamelmann's Vermont Sourdough bread for a few weeks now. I have noticed that it has great oven spring when i check it about 12 minutes into baking, just as it begins to start to color, but by the time I have taken it out of the oven it seems smaller than the first time I checked it. What could be the cause of that?
Here is the formula:
1lb, 12.8 Oz bread flour (90%)
3.2 Oz rye flour (10%)
1lb, 4.8oz Water (65%)
.6oz salt (1.9%)
There is a 12 hour liquid Levain build, then mix it all except the salt. 30-60 minute autolyse, then add salt. 2.5 hour bulk fermentation with 1 or 2 folds depending on the dough strength, as well as I can tell. Shape into two boules, final fermentation for about 2.5 hours. Bake at 440 (original recipe says 460, but it turned out way darker than I am used to. I want to get an oven thermometer, but for now I am setting my oven at 440), steam with cast iron and boiling water for first 12 minutes. Bake for 35 minutes (original says 40 to 45, but again, way darker than I am used to).
I am not sure if my scoring is very good, either, I also want to get a real lame.
Any suggestions would be great, and I can share more info if needed!
It's slightly over-proofed. But without pictures it'll be difficult to tell. Best to err with caution and go slightly under than over. So if you're proofing till doubled (which seems to be the standard advice) perhaps aim for 85-90% and don't forget what seems like doubled in a round banneton is actually more. Not all breads need to go to doubled when final proofing. Different doughs do better at different stages. But this will have to be trial and error on your part.
Have you tried the Forkish way of final proofing seam side "down" so when you turn it over it has a natural scoring? Till you get the lame it's worth a try.
Thank you for your thoughts. I am still getting used to the feel of being at the right spot of being proofed, so that may be it.
I was curious how people got that natural looking scoring, and I just looked up Forkish's method, and now I know! I am baking this afternoon, and will try that on one of my loaves, and try to take some pictures too!
The final fermentation was about 2 hours today, which was less than I usually do. Seems to have helped!
It was interesting trying Forkish's method. I was afraid my seams were too open, so I smoothed them together. I guess this was the wrong thing to do, because it burst at the bottom, and was smooth on the top, except where my tea towel stuck to the dough. It was also my first time rising it in a makeshift banneton. Usually I let it rise on the tray. That did seem like it helped the volume also. The second one I rose on the tray like I normally do. Lots of experimentation going on! Does anyone have a link to a good explanation of Forkish's method?
I will post pictures if I can figure out how to do that from my phone. Sorry, I am new here, and this is my first post!
Thanks for the help!
Have you seen his videos? They are great for explaining his methods:
https://www.youtube.com/playlist?list=PLWqTac5vy0cfmXcQgnMAZl6z69kpmUzBI
Judging final proofing is one of the hardest things. It's very difficult to know exactly. Bursting at the bottom does suggest some shaping issues (that's normally where the scoring helps or in this case the seams when shaping). But i'm glad to hear that oven spring is coming along nicely. It is also important to know that higher hydration doughs will struggle more with oven spring then lower hydration doughs so bear that in mind as well. I also find that higher hydration doughs don't keep their scoring very well (or... I have yet to master how to score higher hydration doughs - very difficult). One also has to think about what flour one is using as that will effect the final results. Even so far as European vs. North American flours. European flours need less water then their North American counterparts. Kathy has given you a link to Forkish's method so hope you gain some good insights from that. Otherwise it's practice with trial and error.
Thanks! I started watching some of the videos, and that was helpful. I saw a few things I want to do differently. His shaping was pretty different from how I do it... I have been trying to follow Jeffery Hamelmann's videos from KAF. I was surprised that it looks like Forkish doesn't degas it, other than some of the folding motions during shaping. I look forward to trying again!