Well, thanks to chembake, I am learning new stuff! Today I get to eat crow, yum!
I did up a Two Night Super Sour two days ago. Today I baked...flop! I know what happened, thanks to chembake, and our discussions over the last couple of days about overfermenting.
I have made this recipe several times with great success, this time, I changed the recipe and added a cup of sifted whole wheat flour. The very long fermentation and build up of this particular recipe could not take the whole wheat. It fermented too much. I was a little worried when I smelled alcohol. I should have known better. The dough lost color and was whitish. The oven spring was almost nil. There was one plus though, the bread tastes so good, that several people asked me to make "this" bread again!
I will, this time I will make it a one night sourdough and I bet it will be a winner! The flavor of this bread is tangy, full bodied, and wheaty. It is very delicious!
Here are the pics of the flops:
This is the first loaf:
Here is the second and third loaf:
Here is the crumb:
The boule was baked last and as I saw what was happening, I just tried to overbake it with a higher temperature to get it to color up.
I will be posting this learning moment on my blog.
Chembake, there must be a real difference with a motherdough starter or bread dough fermented at a low temperature for a long time, as it does cause the dough to color up wonderfully, compared to a bulk fermented dough at room temperature. I know one ferments faster, but chemically there must be something else going on. I know for one thing, that the colder dough has more co2 available for oven spring, whereas the warmer the dough the less co2 is available and is in fact absorbed back into the gluten, right???
I love that crow