It is the second day and I redid what I did yesterday, except I changed part of the experiment, and today my bread was not so flat.
So going on from yesterday’s attempt I did everything exactly the same, except for the bulk rise.
Remember yesterday I was saying that the bread was flat and the crumb was quite dense. I was trying to work out what went wrong.
It seemed to me the most likely cause was the original bulk rise and the dough was over-proofed. The dough was very pillowy and bubbly. Other over-proofed bread has turned out flat too.
The experiment was to do everything the same, exactly, except to make sure the first rise didn’t go too far. I made it in the afternoon, kept it warm during the stretches and folds and then let it sit in warm water for another couple of hours.
It was looking good and so I made the decision to go for it. I turned the dough out, rested it and then shaped it. Again, I put it in the fridge overnight and when I woke up in the morning I put the dutch oven in the oven and turned it on.
Not long after that I took the dough out of the fridge and let it sit on the bench for around 40 to 45 minutes before I put it in the oven. Once in there I set the timer for 20 minutes.
The dutch oven
Take a look at what I saw when I took the lid off the dutch oven after the 20 minutes.
Lots of lift and oven spring, I think they call it.
Then I took it out of the pot after almost 20 minutes to cook in the oven.
This is what I was hoping to find. It didn’t spread out too much and it looked like it was coming out through the top. Look at the ears on it. When you picked it up it felt light and not too dense. I was doing a happy dance that’s for sure.
Now to the crumb
When we are talking about the crumb we are referring to the inside of the bread. How many holes you want is up to you, but it should look holey and not all bunched together.
That is what you want to see. Well, it is what I want to see. I love slicing into it and seeing this.
I did a comparison between yesterdays and todays.
The top being todays bread. The texture between the two is so different.
If you over-proof your bread it won’t rise in the oven and the crumb will be dense. So while sourdough can take a lot of time to make it is possible to over-prove it.