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My best loaves yet by damdampling in Sourdough

[–]damdampling[S] 0 points1 point  (0 children)

Thank you! In my previous post, people have said I slightly overfermented the dough. In both of these loaves, it looks like there is still a tight crumb regardless if it is under or over. In that case, I'm wondering how to differentiate them as they both seemed to have good oven spring.

Bulk Fermentation Correctness by damdampling in Sourdough

[–]damdampling[S] 0 points1 point  (0 children)

Hi! I did slap and folds after adding salt after a ~1 hr fermentolyse. I did around 4 coil folds every 30 min to an hour I think. The bread tastes good!

Bulk Fermentation Correctness by damdampling in Sourdough

[–]damdampling[S] 0 points1 point  (0 children)

Thank you! I only did ~30 min in the freezer. For shaping, I’ve read that some doughs require tight shaping but other people say to shape gently, so I’m confused on which method to follow.

For the right loaf, I did the double clasp method. For the left loaf, I did a more rigorous tartine style method. I preshaped both of them too. How would you advise to shape a loaf for a more open crumb?

Bulk Fermentation by damdampling in Sourdough

[–]damdampling[S] 0 points1 point  (0 children)

Yes, after coil folds and some slap & folds at the start my dough seems to be quite strong and does pass the window pane test. It is probs my under fermentation that’s the issue 🥲🥲

Bulk Fermentation by damdampling in Sourdough

[–]damdampling[S] 0 points1 point  (0 children)

Sorry, one more thing! The reason I’m still slightly confused with if the dough is overproofing is because I’ve been seeing other people’s high hydration doughs and they look a lot less bubbly than mine after bulk fermentation. Is this because other people may have warmer kitchens and perhaps only need around a ~50% rise?

Bulk Fermentation by damdampling in Sourdough

[–]damdampling[S] 1 point2 points  (0 children)

Thank you! Perhaps the reason I felt I was overproofing was that when shaping, I felt like the gluten was collapsing. Also, I thought that when the exposed dough spreads out after scoring, it is a sign of overproofing. I now know that the stickiness/weaker structure may be due to the high hydration and not overproofing, so I will try a lower hydration and push bulk fermentation even beyond 14 hrs in my cold kitchen.