@wendyk320 By mixed dense and open, I meant more along the lines of “mouse holes” and then really dense areas – being a sign of underfermentation.
I frequently get what you’re talking about, where the edges are very open and the middle of the loaf not so much. I chalk it up to gravity/density of the dough in the middle vs the edges, plus faster heat penetration at the beginning of the bake. If you make a smaller loaf of bread, you will likely see this issue reduced…but you’ll also have less bread haha
@djd418 I’m so glad you like the ciabatta recipe and that you’re enjoying my experiments. Bread baking seems to attract engineers…maybe the fun interplay of science, math, processes, equipment!
Thanks for sharing the article about enzymatic activity during fermentation and autolysis. It was so interesting. I think I’d read a part of it quoted elsewhere before – when I was trying to figure out why I’d gotten an einkorn soup doing a very long bulk fermentation with a tiny inoculation (“protease” is the key word I remembered lol). Einkorn is rumored to have more enzymatic activity and I think it burnt itself out over the extended bulk.
I should have added diastatic malt powder…or much more starter Oh also I did a yeast water vs. sourdough starter einkorn experiment on my blog last spring, and the yeast water bread turned out better…maybe more of the maltase and invertase from the yeast. Or more sugar in the dough from the yeast water that is made from soaking sweet fruit lol
@mcw.mark Thanks adding your insight here and pointing that out. I agree that different wheats support different autolyse length – and fermentation time too. As I mentioned above, a microlevain einkorn dough that I made in the past turned out like your overnight retarded autolyse dough - frisbee. And I believe the soupy-ness was enzymatic activity, not overproofing. Of course, I didn’t make the same einkorn dough but with a lot of starter afterward to test the theory…so I’m in the same boat of hunches : )
@billmcww Thanks! I’m glad you enjoy this and similar experiments. I’d love to do a poll on what people are most interested in seeing next. I have considered a bran sift out and soak vs. not …and both doughs with a cold 12-24 retarded fermentation. I’m sure I’d see a difference if the fermentation were short, but with a long-cold fermentation, maybe not. I won’t lie - I want that result because I’m lazy about sifting haha. I should put Reinhart’s Whole Grain book on my wishlist!