Sigh...recently I discovered that bread making is not as easy as what I used to think it is.
Today I tried to use a tested recipe, wholemeal cream cheese bread, to incorporate the remaining 65°C water-roux starter in my fridge to see if I can improve the texture of the bread. In the end, I failed again. :(
I had used 80g of the water-roux starter and reduced about 13g of bread flour and 67g of water from the recipe. I thought my understanding was correct. The bread rose well for the first proofing, I didn't have any problem with that. But after I had punched out the air and shaped them into 3 rolls (to make a loaf), the bread rose much slower and not very tall. In the end I just baked it in the oven, left it to cool on the wire rack and went out.
When I came back, I tore a little of the bread to test. Disappointing! It was not soft and fluffy like my tested wholemeal bread. :( It tasted a little chewy, expected since the bread didn't rise much.
Now I'm left with all the questions of what could have gone wrong.
- Could it be the second proofing is too short?
- Did I do my water-roux incorporation calculation wrongly?
- Did I punch out the air too hard after the first proof?
- Was my dough too dry? Coz the top kind of "splitted open" as it was expanding/rising in the second proofing
Anyone wants to give me any clue? I feel like a deflated balloon, a little like my bread that didn't rise well.