A loaf in the hand is worth two in the bush

This is the second loaf I used the Rubaud method with, which sounds fancy but it just means mixing the dough by hand for five to seven minutes after adding the salt and levain, waiting 10-15 minutes, and then mixing for another five to seven minutes. Like the time before, this has resulted in a dough with a more open crumb. Unlike before, I over proved instead of under proved. I headed out to dinner an hour before the dough was done proving, and came back an hour past when I should have folded and turned it for the final proof. I used the heating mat, both for the levain and for the dough. It was incredibly helpful, time wise. I set the levain in a bowl with the mat overnight and by the next morning it was so active it was pourable.

85% hydration makes for quite a sticky dough, it wasn’t difficult but I definitely had to tell myself not to be afraid of the dough. The mixing really helped the dough develop a consistency that made it easier to work with, and while the dough was sticky the entire time, the hydration level ultimately resulted in a better loaf.

I split the dough in two and baked half as a boule, adding in pesto during the final fold and turn. While I added some pesto each fold, I still ended up with a fairly uneven distribution, this isn’t surprising considering the first fold is the most significant and results in most of the ingredients at the top of the loaf. I intend to read up on how best to incorporate ingredients before I try it again.

I put a layer of corn meal in the dutch oven, which began to roast immediately from the heat which smells quite nice, and dumped the dough from the banneton onto the layer of cornmeal in the dutch oven. This worked well except made scoring the loaf a little difficult. Of flour / parchment paper / cornmeal, I prefer cornmeal the most. I could do a better job scraping the bottom of the dough after baking so that it doesn’t have a layer of cornmeal that isn’t ideal for everyone, though I don’t mind.

I preheated my oven to 515 then dropped it to 475 to bake the loaf, which worked very well, turning out a loaf with a great crust, crispy and crunchy without being hard like a cracker. The loaf itself tasted quite good, not as chewy as last time because of the hydration level, with good depth from the whole wheat and baked brown for a deeper flavor.

The second loaf was destined to be flatbread but alas, that fate was not to be. I waited a day, and then another, and then finally decided that I could just make a loaf out of it, to see what happens when you leave a loaf to bulk prove in the fridge for three days. Instead I rendered a loaf that is not very good. I shaped it better than before, but that’s about the only thing I did well. With the increased hydration, neither loaf was chewy, they were both soft and the crust was ideal.

Dough
700 g bread flour (Central Milling Brand Organic)
300 g whole wheat flour (King Arthur Brand Organic)
850 g h2o
85% hydration
20 g salt

Levain
20 g starter
100 g all purpose flour (King Arthur Brand Organic)
100 g water

What I did right:
The Rubaud method has added a lot of air to the loaf.
What I did wrong:
I over proved the dough, I’m fine with making a good loaf this way, but if I want a great loaf, I’m going to need to get more diligent about my timing.
What I learned:
More hydration is better. And more whole wheat is better. And learning your oven is important for the right bake.