Very dense and heavy crumb

Very dense and heavy crumb

Submitted by fusan on September 12, 2015 – 6:34am.

Todays bake…

The crumb is very dense… somewere and quiet airy elsewere. It didnt really pop in the oven (as can be seen from the lack of stretch on the scoring). The crust is very thin, crispy and tastes pretty good. The crumb also tastes nice but I was hoping for a good ovenspring and an air’y moist crumb… and bigger breads.


The recipe

360g Levain

760g Wheat Breadflour

50g Coarse Speltfour

540g (cold) Water

18g Salt


What I did

I mixed 12g 50% Rye sourdough, 16g water and 12g Rye flour. Left it overnioght in the oven with only the light on. Next day I could see some activity in the levain. Then I added 40g water and 40g Whole Wheat flour. After 4 hours it had raised 1,5 time its original size. Usually it is pretty normal that it doesent double at the second feeding. At the final and third feeding I added 120g water and 120g white bread flour. This is usually when the levain doubles in 2-3 hours and tripples after 4 hours. This time was a little different since it just barely doubled after 4 hours. At the third feeding I also mixed the flour and water for the dough in the mixer and left it for Autolyse untill the levain was ready.

When the levain was ready (just barely doubled at 4 hours) I added it with the salt and mixed in the mixer for 5 minutes. I noticed that it was a little more wet than usualt, but nothing to be worried about. The dough was transferred to another container and left for 3 hours, with some S&F every 30-40 min. After 3 hours the dough was put in the fridge overnight (14 hours).

Next day I formed 2 Boules and left them for 1 hour to gain a little roomtemp and proof a little. In the meantime I turned the oven on at 450 deg with a pan inside. Then I formed some Batards, put them in some baskets and left them to proof. After 30 min, I could see that the hole that I poked only got 1/2 out slowly so it was time to get the breads in the oven. To make steam I used a wet, warmed towel that I placed in the pan under the bakingstone. I even managed to crack the pan when I added some (boiling) water to it. Now I didnt only end up with medicore breads, but I also had to explain to my wife why her precious stoneware pan was cracked all the way though in a beautiful root pattern…

Somewere along this proces, something (beside the pan) went a little wrong, but the question is… were?