I felt like making my commonplace 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 often made like this: I pre-ferment about 30-50% of the flour (often 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 subsequent day, giving BF about 3-5 hours, add walnuts and cranberries then last 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 comfortable however elastic, and the crust is crackly, not powerful.
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 could often 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 often last proof can be simply 1.5-2.5 hours). PFF was 30% and hydration was about 75%.
I didn’t discover many variations through the course of, besides that the loaf did develop considerably within the fridge, and was a bit larger than I might have allowed last proof to go on the counter if I had been to bake it on the identical day. I used to be anxious that it would not rise within the oven, however it did (albeit with out producing a ear, however that is wonderful for me)! I believe this is a sign to me that I can stretch my SOP proofing occasions a bit extra.
For a similar begin/finish occasions and length of dough dealing with, this loaf turned out fairly completely different from my traditional loaf:
Crumb – extra open, extra shreddable, usually lighter
Crust – darker and extra golden, many extra blisters (see beneath)
Flavour – higher flavour, however far more bitter!!!!
One other crumb shot:
I am wanting ahead to messing up extra loaves.
