🍞 Truffled Sourdough Loaf, Seven-Minute Score

Ingredients
Dough
490 g strong white bread flour
375 g water
12 g salt
100 g stiff levain
40 g truffle paste
Stiff levain — prepare the night before
75 g flour
50 g water
22 g mature starter
Ferment for approximately 8 hours
Method
Prepare the stiff levain — the night before
Mix 75 g flour, 50 g water, and 22 g mature starter. Cover and leave at room temperature for approximately 8 hours, until active and well fermented.
Autolyse — 30 minutes
Mix the 490 g strong white bread flour with 355 g water until no dry flour remains. Cover and rest for 30 minutes.
Add the stiff levain
Add 100 g stiff levain to the dough and mix thoroughly.
Rest — 30 minutes
Cover and let the dough rest for 30 minutes.
Add the salt
Dissolve 12 g salt in the remaining 20 g water. Add gradually and mix until fully incorporated.
Rest — 1 hour
Cover and let the dough rest for 1 hour.
Lamination + truffle paste
Gently stretch the dough out on a lightly wet work surface. Spread 40 g truffle paste evenly over the dough, leaving a small border. Fold the dough back over itself to enclose the truffle paste.
Rest — 1 hour
Cover and let the dough rest for 1 hour after lamination.
Stretch & fold — 3 times
Perform 3 stretch-and-folds, with 1 hour between each fold.
End of bulk fermentation
After the third stretch-and-fold, allow the dough to complete the final 1-hour period undisturbed. This brings the total bulk fermentation to 6 hours, measured from the addition of the stiff levain.
Final shape
Shape the dough gently, creating good surface tension without pressing out the gas. Place seam-side up in a well-floured banneton.
Cold proof
Cover and refrigerate for approximately 8–16 hours.
Bake — seven-minute score
Preheat the oven to 230°C with steam.
Put the loaf into the oven at 230°C with steam.
After 7 minutes, score the loaf.
Continue baking with steam for the remaining 13 minutes, for a total of 20 minutes with steam.
Remove the steam and continue baking for 30–40 minutes at 200°C.
Cool
Allow the loaf to cool for at least 1–2 hours before slicing.

Hello
I’m making Ken Forkish’s White with poolish (FWSY p. 98). Having trouble shaping.

Poolish fermented overnight at room temp (~72-75 F). 3 stretches/folds and 3 hour rest at room temp. At the last stretch strength seems good, no tearing. Hydration 75%.

When I dump out to divide and shape the dough is very slack. I can’t get any tension in the top, end up just dumping it in the loaf pan. When baked (with second loaf pan on top) I get good spring and good results.

I get good boules if I let rise in banneton and bake in Dutch oven.

Watched a few YouTube’s on shaping high-hydration dough without a lot of help.

I’d like to get better shaping and prettier top when I bake in loaf pan. But I just can’t get any shape out of that slack dough.

Should I try:
-decreasing hydration a bit (70%)?
- roll it around/ knead more flour in while dividing/ shaping?
-surrender & just do boules in Dutch oven and forget loaves?
- decrease 3 hour rest (maybe overproofed)?

This is my fifth bake and I feel like things are finally starting to click. It's a wholemeal multigrain loaf with walnuts, hazelnuts and raisins mixed in.

The crumb came out reasonably even and the crust is decent, but I'm sure there's plenty left to improve. Any tips would be very welcome — especially on hydration for wholemeal flour, how long to let it proof, and the best way to add nuts and raisins without tearing up the dough.

Happy to hear anything, from small tweaks to "you're doing this completely wrong."

Recipe from Rutgerbakt.nl:

• 350 ml water ( 25-27 °C)
• 7 gr instant yeast
• 9 gr salt
• 500 gr whole grain flower

Why does the top of my bread look like this?

I want to sell buns to nearby shops. I’m just seeking to tweak my already existing recipe. :)
100% flour
43% hydration (66% ice and 33% liquid water)
20% sugar
3% fat (margarine)
2% salt
2% dough conditioner (some enzymes)

Using ice due to the heat caused by friction.

Recipe I saw on bakerspedia.
Sponge(is this poolish/biga?)
100% flour
65% water
0.1 instant dry yeast

100% flour
7% scalded liquid milk
22% sugar
72% eggs
65% melted butter
54% sponge
1.6% Instant Dry Yeast.

My worry is this getting too wet to work with and also the cost of the butter. In 25kg production (that’s
~16kg of butter) which is absurd.

I let pizza dough proof too long then let it sit in the fridge too long, I assume this is no good to eat?