1-2-3 white loaf

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GlennM on 20 Jun 2019 at 16:41

im getting better results, this was a bit too sticky 

 

 

I cant seem to upload the photo. I’ll post it separately

if I were to tweak something, I might shorten the bulk rise and shape earlier.  

If the sticky (not to be confused with tacky) bothered me, I might reduce the water by a a tablespoon or two or knead the dough longer without any hydration changes.  What flour was used?

 

I do think it was a bit long for the bulk rise. I used some hard wheat flour from a small mill locally

https://1847.ca/shop/

i used 

125 gr starter

250 gr water

375 gr flour

7.5 gr salt

held back 30 gr of water to mix with the salt

i mixed the starter with the water (220 gr) added the flour and did a 2 hr autolyse 

added salt and rest of the water and did 3 x sf over the next hour. It was very wet at this point

bulk for about 5 hrs, shaped and rested 1.5 hrs and then 1 hr in the fridge before scoring 

the bulk and final rise were done in my toaster oven on the proof setting (80 deg f)

 

 

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I adjusted the hydration a bit and got a better result

 

Every one of your loaves look outstanding! Wished I could get my hands on your flour.

Some people bake for years and never produce those results...

Beautiful!   

The other thing to check on when the dough gets sticky, is to taste for salt.  Make sure it's in there and not forgotten.  Then move on to checking hydration, fermentation, etc.  in that order.  :)

I find that when comparing dough feel between a yeasted dough and a sourdough, I aim for a sourdough dough feel that is slightly firmer as it loosens up later, more so than a yeasted dough, as fermentation progresses.  

I am careful to remember the salt.  I still would like to get a bit more height?  I have been adding 1/2 tsp of d-malt powder as well, I’m not sure what difference that makes?

If it goes any higher it might tip over!    Or roll off the table...............  

 Maybe change the score and avoid cutting down the outside edges?  Try something that spirals around avoiding crossing the middle.  Think of the crust as a bowl, a container for the dough, where do you want it to change its shape?  Cut where you want the rising dough to push through. Any strips of crust dough connecting across the loaf can work like holding bands forcing dough up until they break open, something like the pedals of a sunflower or the wrinkles in a rising jiffy pop popper.

... and maybe drop the hydration a tiny bit more.  Are you using a support for the final proofing?  Something narrow and deep to hold the sides in and force a taller shape? A banneton or lined basket?

I like the malt.  Hubby and I can taste the difference in our Vienna dough.  I use an ever so slightly rounded teaspoon for my 500g flour, so you could try slightly rounding your half teaspoon.  You know you got too much if the crumb starts getting gummy and heavy.  Gotta know that sweet spot with each type of flour.  :)

It’s not as tall as it looks in the second picture. The crumb was a bit tight, but it still turned out really nice! This is a new type of flour I’m trying and it seems to be quite nice. I will try a little bit more malt powder and see what happens with the next loaf. Thanks for all the comments.  I made a breakfast pizza this morning with SD crust with bacon and eggs, I should’ve posted a picture of it in the pizza thread but didn’t think of it till now