Hey guys,
Its been a while since I used my starter to make bread. It has been probably 6 months, and my starter has been kept alive in the fridge. My starter is close to a year old now.
Over the weekend I made two attempts to make classic Pain Au Levain, both of which had a terrible time rising during both Bulk and Final fermentation. I dont know what the problem is. The levain is perfect, doubling, or tripling in size during the 12-16 hour feed. When incorporated into the dough, it barely raises. Both baked breads have great flavor, but obviously it is too dense, and the bubbles are not large from lack of raise. However, my second attempt left me with a soft crust and very chewy interior. I think I over steamed it and the moisture was held in during the bake.
I am using a basic recipe, requiring a stiff levain that is fed and instructed to use 12-16 hours after feeding. The dough only calls for salt, flour (I am using AP) and water.
30 min autolyse
Bulk fermentation: 2.5 hours (2 foldings 50 mins apart)
preshape
rest
final shape
final fermentation 2.5 hours
bake @ 440F for 40-45 mins with regular steam in the beginning 10 mins.
Help me out!!!
Replies
Hello Bearded,
You don't mention what your room temperature is but if your starter is taking 12 to 16 hours to peak then your dough is likely to take a similar time to peak as well.
I'd try maybe extending your bulk fermentation out to at least four hours and try leaving your final proof overnight for an early morning bake if that is convenient.
The other option would be to work at a higher temperature such as doing your bulk fermentation and proving in the oven with just the light turned on.
Hope this helps.
Farinam
Hi Farinam,
Thank you for the advice.. I do both fermentations in my kitchen. Being fall in New England, the temp is around 65-68F.
I understand a good fermentation temp for 2-3 hours is about 76F. I will try to do the fermentation in the oven with the light on. Do you recommend that sometime during the final fermentation I should add a tray of boiling water into the oven with the dough as to proof it?
Also, I read that I should make sure my fermentations should be done in a deep bowl, as opposed to a wide bowl. The dough will spread out instead of lift inside of a wide bowl.
The closest I have right now, until I get some bannetons is a large size metal mixing bowl. How can i prevent the dough from sticking to the bowl after final fermentation is done? Line the bowl with oil? Flour?
Hello again Bearded,
Provided that your bowl is covered either by a damp cloth or plastic wrap then the water shouldn't be required. One alternative, that I have used in the past, is to put hot water in the sink and place the bowl on a rack above the water and lay a towel over the lot to provide a warm (and humid) environment.
Certainly, a steeper sided container will help the dough to rise by giving support. However, if the dough is high hydration or overproofed then it can spread very quickly when the support is removed.
After shaping, if you do not have a banneton, then you should line your container with a linen cloth or tea towel that has been dredged with flour. Rye or rice flour is often recommended as the low/no gluten makes it less likely to stick to the dough. It is preferable for some ventilation to be available so a basket is best but I have used just a kitchen colander for a boule.
When I am ready to load the loaf into the oven, I cover the proving container with a sheet of baking paper and grip it by the edges and invert it onto the bench then remove the container and towel. Slip your peel under the paper, slash the loaf and into the oven it goes. I usually use steam for the first half of baking (dish of boiling water on bottom shelf). When I remove the dish I also take out the baking paper.
Hope this helps.
Farinam