u/AnStar24

This was another variation of my WTF Sourdough Loaf🌾 (Super extensible dough + very high bottom heat + deep scoring) + a smaller dough mass. This was a 90% hydration toasted sesame loaf. I again extended the mix slightly to increase dough extensibility. During bulk fermentation, I gave it three folds, two early in bulk and one halfway through. I bulk fermented until around a 75% rise at a dough temperature of 24°C. This particular loaf was a smaller dough mass of about 400g. After preshaping, I let it rest for 30 minutes, then shaped and cold retarded it at 2°C for 12 hours. I preheated the bottom deck to 260°C and the top to 200°C. I scored it deep to encourage full expansion. The combination of intense initial bottom heat and the smaller dough mass allowed heat to penetrate the loaf more quickly, promoting rapid expansion and coalescence of the alveoli.

▫️Formula (Baker's %)
•97.5% T55 flour
• 2.5% whole wheat flour
• 30% levain
• 85% water
• 2% Salt
• Process
▫️Mixing (Spiral Mixer)
•Autolyse 2 hours with 80% water
• Levain addition at 100 RPM until incorporated, switched to 240RPM until gluten almost very well developed
•Added salt and extra 5% water and mixed at 240RPM until fully developed
▫️Bulk Fermentation
• Dough temperature: 24C
• 1st half coil fold: 1 hour after taking it out into containers
• 2nd half coil fold: When the dough relaxed completely
• Bulk fermented until 75% rise.
▫️Shaping
•Preshape rest for 1h at 25C
• Shaped
▫️Cold Retard
• Retarded at 2C for 12

Shaping Method: I use this shaping method when my dough lacks structure-typically in cases where the dough temperature is high (around 27-28°C) and bulk fermentation has been cut short. The sequence of folds helps rebuild strength, allowing the dough to hold its shape more effectively. I also rely on this approach when the dough is highly extensible or when gas development is still in its early stages, as it provides additional support.
Specs:
97.5% T55 flour
2.5% Wholewheat flour
30% Levain
2% Salt
88% Water

This was an 88% hydration sourdough country loaf. I autolysed all the flour with 85% water and let it rest for 3 hours at 25C. I then added 30% levain and mixed at 100RPM until incorporated. I then switched to 240RPM and developed the gluten , this took about 6 mins. I then added 2% salt + 3% water and then again mixer at 240RPM until it was incorporated. I bulked the dough until 80% volume rise which involved One half strong fold only , then one half coil fold then another very gentle half coil fold. I preshaped and let the rounds rest for about 1h 30 mins at 25C. I shaped with tension and retarded at 2C for 12 hours.
Ingredients:
97% T55 flour
3% Wholewheat flour
30% levain
2% Salt
88% water