I felt like making my customary loaf yesterday but additionally felt like messing up processes that I’ve settled into for a while, only for the enjoyable of it.
The usual loaf is normally made like this: I pre-ferment about 30-50% of the flour (normally complete grains within the PFF) for 12 to 16 hours relying on whether or not it is a 90% hydration levain or a forty five% hydration biga, then combine in bread flour and water the following day, giving BF about 3-5 hours, add walnuts and cranberries then ultimate proof about 1.5-2.5 hours, baking the loaf on the identical day for lunch. The bread is flavourful with very subdued sourness, the crumb is gentle however elastic, and the crust is crackly, not robust.
Yesterday, I made a decision to mess issues up by swapping the pre-fermentation time and the ultimate proof time. So I made a very fast levain consisting of rye, khorasan and spelt that took 2.5 hours to double (when it will normally take 12-16 hours with a really low inoculation), blended it with bread flour and allowed the dough to BF until about 50% rise with a few SFs (about 4 hours – identical as earlier than), then left it within the fridge and baked it 16 hours later (when normally ultimate proof could be simply 1.5-2.5 hours). PFF was 30% and hydration was about 75%.
I didn’t discover many variations in the course of the course of, besides that the loaf did develop considerably within the fridge, and was slightly larger than I’d have allowed ultimate proof to go on the counter if I had been to bake it on the identical day. I used to be apprehensive that it would not rise within the oven, nevertheless it did (albeit with out producing a ear, however that is high-quality for me)! I believe this is a sign to me that I can stretch my SOP proofing instances slightly extra.
For a similar begin/finish instances and period of dough dealing with, this loaf turned out fairly completely different from my standard loaf:
Crumb – extra open, extra shreddable, usually lighter
Crust – darker and extra golden, many extra blisters (see under)
Flavour – higher flavour, however far more bitter!!!!
One other crumb shot:
I am wanting ahead to messing up extra loaves.
