Bread Code 100% WW @ 85% Hydration
From The Bread Code https://youtu.be/ImVvQMvGZKE Here's how it came out:
https://photos.app.goo.gl/1oNFm7zDfmZRgmmC6
It's a straight dough with 20% starter and 85% hydration. After hand mixing to incorporation, I did 10 minutes of Rubaud's method, waited 5 minutes, and then tried kneading on the bench. That didn't seem to be getting anywhere (think of a stiff batter spread out on the table), so I waited a few minutes and did a bunch of stretch-and-folds; it started to feel like dough.
After 3 folds 30 minutes apart (the first was a lamination fold to work the chopped onion in) I put it in the proofer overnight at 75 F, and got a really nice increase in volume. But when I pulled the dough out of the bowl in the morning it felt pretty weak. I preshaped, rested 20 minutes, then tried to shape a batard. The dough was still sticky and I had not floured the board, so the result was not pretty.
Two hours in the banneton in the proofer at 75 F seemed about right by the poke test. Then into the freezer for 30 minutes, spritzed, seeded, scored, and baked in the dutch.
It didn't have a great volume, and the poor shaping looked really lousy; I wasn't going to share any photos. But after slicing off the ugly end for lunch (sopping up home-made turkey soup) it looked OK and tested very nice if you like 100% WW. And the crosssection, if a bit low, had an OK shape. The crumb was more open than I expected.
I would do this again, but shape a boule and use the smaller dutch oven for some support during baking.
I think the bread looks quite good enough to eat! Do you think that the overnight bulk fermentation was maybe too long and it over-proofed? That might weaken the dough. I remember some years ago following a recipe that had a similar long proof at room temperature and the dough was almost impossible to handle. I will watch the video to learn more about his method. It hasn’t always worked, but I think I usually get the best results by bulk fermenting during the day, shaping and cold proofing overnight. Of course the fact the dough was at 85% hydration may be the most important challenge, but that was probably the reason for the nice open crumb in a 100% whole grain bread.
I think the bulk fermentation and the proofing were just about right. Both had all the right signs. I had been worried that an overnight room temp bulk fermentation would be too long, but I got great volume, just like using commercial yeast retarded in the fridge.
I don't see signs of overproofing in the crumb. I'm pretty sure the low profile is a combination of 100% whole wheat and less than perfect mixing/folding/shaping on my part. Once we ate the badly shaped end, I was pretty happy with the result.
Next time, I'll go for a boule, which will get some support in the smaller round dutch oven.
A few comments to think about:
"I put it in the proofer overnight at 75 F... The dough was still sticky"
I would ask "How long is overnight? " 4 hrs-6hrs-8hrs...more?
For a nice hydration at 85% and it being 100% whole grain, that seems a long time at 75F. WW tends to ferment fairly quickly and produce degenerating enzymes also quickly. I would say from your description of the dough being sticky the next am that it was just beginning to deteriorate. If this was freshly milled flour, it would be especially prone to enzyme action. I would say you caught it in time to still have a reasonable loaf and the flatness is prob due to shaping.
I have found that with 100% WW, a good mix to windowpane, then an incorporation of additives, a shaping into the bowl for bulk and perhaps refrigerate overnight. By morning, I usually have a completed rise (or finish on the counter) and then shape,proof,bake.
WW needs a good soak time and should go from feeling very wet,possibly sticky , to a nice soft tackiness overnight.
Also, 100% ww can have a high hydration on paper but still behave like a lower hydration dough as all the branny bits and pieces are given time to absorb the water.
I do confess, I did not watch the bread video but did look at your lovely loaf.
I re-watched the Bread Code video, which aligns with your comments.