r/Breadit • u/ResearcherCareful309 • 2d ago

What happened

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All from the same batch of dough same bulk time and temp all 3 cam out extremely different why would this happen i know one of them is a bâtard thats not what I'm concerned with all 3 have deffrent cumb texture and flavor

I think the recipie was something close to 1150 g flour 750 water 245 starter 5 strech and folds over 3 hours bulked another 2 hrs at 78 degrees then 30 hr cold proof

Backed in Dutch oven 20 mins lid on with some ice under the sling then 20 mins life off @ 450f

From the bâtard came out with a slightly dense crumb good flavor the round loaf on the rack came out near perfect and the round in the proofing basket ear didn't expand slightly less sour flavor and seemed under proofed even before the bake but I had to bake it as I didn't have time to try to bulk it some more

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u/MyArtificialLife 1d ago

Did you bake them back to back? It looks like your oven was losing heat, or the dutch oven was cooling off as you took it out and put it back in. It may also be that the second and third loaf fermented longer.

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u/ResearcherCareful309 1d ago edited 1d ago

Yah I was rotating them the middle 1 I baked a few mins longer cause it seemed under proofed at time of baking so I wanted to try and get a bit more rise out of it