More Hydration, More Folds

I baked my usual bi-weekly 100% whole wheat Workday bread from "Bread" 3rd edition this morning.

Workday 100% WW - "Bread", 3rd ed

The formula is written to accommodate a working person's schedule:

• Day 1 AM: Refresh starter
• Day 1 PM: Mix the levain
• Day 2 AM:  Mix the final dough
• Day 2 PM: Shape and refrigerate
• Day 3 AM: Bake

The book calls for 5 minutes in the mixer or 40 stretch-and-folds after incorporation; it says that no additional folds are needed during bulk fermentation.  That seems to work pretty well with the base formula.

The base formula has 80% hydration; the text says something like if higher hydration is compatible with your baking style, go ahead.   What it doesn't say is that if you do increase the hydration you do need those additional folds during bulk fermentation.  

That's why I didn't take pictures.  At 85% hydration and with 15% chopped scallions, and no additional folds during bulk fermentation, the dough spread between the fridge and the oven.  It wasn't a frisbee, more like a low-profile rye.  Delicious as usual, and the 85% hydration opened up the crumb a bit.  But not much oven spring.  I expected the worst during shaping; it wasn't as loose as I expected.

But next time, at 85% I'm going to add some stretch-and-folds, coil folds, and a lamination fold at one hour intervals after the start of bulk fermentation.  The lamination fold will be convenient for working in any additions.