Yesterday's loaf came out with a VERY dense crumb and almost no sour tang. I am beyond puzzled. I did my usual procedure (detailed below) with one exception--my starter passed the float test when I made the dough. I don't think for a second that that caused the problem, but it was a deviation so I mention it.
The basic bread recipe:
--400 grams active poolish starter (passed the float test) –100 grams whole wheat flour, 100 grams bread flour, 200 grams water
--290 grams water
--550 grams bread flour
--1 tablespoon coarse sea salt
Autolyse for 30 minutes (flour and water only). Add 400 grams starter and salt, mix in KitchenAid with dough hook until it passes the window pane test—ten minutes total mix time.
Do three folds 10 minutes apart
Refrigerate overnight.
Bring to room temp and allow to rise more.
Do one more stretch and fold, then do a tension pull. Wait ten minutes and do another tension pull. Turn into floured banneton and let rise until it passes the finger test.
Put in 500° oven with pre-heated pizza stone and pre-heated stainless bowl. After 25 minutes, turn the heat down to 425°F and bake 30 more minutes.
Interestingly, the vertical oven spring is the best I've ever gotten, but the loaf didn't spread to the side nearly as much as normal.
Any thoughts on why such a dense crumb would develop?
425°Fremove the bowl and continue to bake.
The basic bread recipe:
--400 grams active poolish starter (passed the float test) –100 grams whole wheat flour, 100 grams bread flour, 200 grams water
--290 grams water
--550 grams bread flour
--1 tablespoon coarse sea salt
Autolyse for 30 minutes (flour and water only). Add 400 grams starter and salt, mix in KitchenAid with dough hook until it passes the window pane test—ten minutes total mix time.
Do three folds 10 minutes apart
Refrigerate overnight.
Bring to room temp and allow to rise more.
Do one more stretch and fold, then do a tension pull. Wait ten minutes and do another tension pull. Turn into floured banneton and let rise until it passes the finger test.
Put in 500° oven with pre-heated pizza stone and pre-heated stainless bowl. After 25 minutes, turn the heat down to 425°F and bake 30 more minutes.
Interestingly, the vertical oven spring is the best I've ever gotten, but the loaf didn't spread to the side nearly as much as normal.
Any thoughts on why such a dense crumb would develop?
425°Fremove the bowl and continue to bake.
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