Same batch, 2 complete different results
Those 2 loaves come from the same batch, exact same treatment until the final shaping...
I have been trying to ride the recent constant changes of temp/humidy with poor success so far, but this time I really don't understand what might have happened to end up with such a flat pancake with a not-too-dense crumb and no ear on on side, and a not-too-bad looking boule with a dense crumb and a rather beautiful ear on the other side...
What happened? At first glance I would say that the flat pancake looks overproofed (which is very likely given the current weather mood swings: the dough was very wobbly and bubbly after 5h at RT) but it is not that obvious with the boule...Or is it??
Shaping issue? That is highly likely, but again would both loaves look so different if it were just a shaping issue?
The boule was baked in a tight-fitting round cast iron DO, the batard in an large oval enamelled one...
Here is my process for 2 loaves:
1kg sifted wheat flour (equivalent T80)
80% hydration
2.2% salt
20% active whole spelt starter (vol double in 5h - ratio 1:1:1)
Autolyse for 1h
Add salt + a bit of water water / Knead for 6mn on speed 2-3 (Ankasrsum)
S&F after 30mn
S&F after another 45mn
2 sets of coil fols during the next 2 hours
Bulk time: 5h15 at 24C
Pre-shaping / rest 10mn / shaping / rest 30mn at RT then bake
6h25 total bulk before bake
Oven pre-heated at 250C / Baked in DO at 230C for 30mn then 200C with no lid
** The dough was very extensible (due to my 100% whole spelt starter I guess); shaping the boule was not too bad, I think I was able to create a nice tension, but shaping the batard for whatever reason was extremely hard, and I suspect (in fact I know..) I did a very poor job ...
For scheduling reasons, I decided to do a same day bake and after what looked like a successful poke test, I transferred the 2 dough into their DO and that's where I think all the fun happened: the dough was so gooey and drippy and oozy that the transfer into the DO was a complete disaster, especially for the batard one (sticking to the counter-top, sticking to my hands, sticking to the walls of the DO..)
I know I have described a lot of possible reasons for such a difference between the 2 loaves, but I was thinking that maybe a pro eye would be able to pin-point the real culprit...
Thank you so much in advance for shedding some light on what I find is a very intriguing mystery!!!
"...the transfer into the DO was a complete disaster, especially for the batard..." (italics added)
Since it got beat up the most, it probably lost more of its gas and shape than did the boule. While you might have had some differences because of shaping, I suspect that the unshaping is more at the root of the different outcomes.
Paul
Thank you Paul, it makes sense indeed...So do you think the fermentation is on point here?
the crumb of each loaf looks slightly underfermented. Not severely so, but each would have benefitted from some additional time in the final proof. It's a look I know well, since I too often get anxious about over-proofing and wind up with under-proofed loaves.
Paul
Thank you for your insight, Paul.
I have to admit that I have no clue whatsoever on how to balance the bulk and the final proof in terms of time; I usually go by feel and divide and pre-shape whenever the dough seems to be near to fully fermented, and therefore tend to keep the final proof short (30mn or so) as I usually cold-retard my dough overnight (which I did not do here for the very first time; I did the finger poke test, but obviously I need to practice more!)
I will try to shorten the bulk and add some additional time in the final proof then, thanks again Paul
And the final proof was too short. Thirty minutes is not enough time for a final proof but you were right to put them in the oven when you did. Spelt is a fast fermenter and a loose dough in general. Paul is right that the batard was damaged in the transfer but also the crumb is different because the boule was in a more confined space whereas the batard had room to flow which will open up the crumb.
I want to commend you for losing the powdered donut look of your previous bakes. I like to bake to a desired color of the crust which is easier to do without all the raw flour covering it.
Don
Haha you are absolutely right, Don: a sourdough bread crust does not need to be hidden in tons of flour; instead it should be the centre of the show!
Thank you for your 2 cents, Don!
I would try it again at 75% hydration for room temp rising. Retarding tends to stiffen the dough and cold dough is easier to handle at higher hydrations. Handling might improve with slightly less water. The lower hydration may slow down the bulk rise enough to give you more time on the final rise if needed.
Thank you Mimi!