Jiggling my Boules on screen
0Obligatory pun, sorry. The jiggle is a characteristic of moderately high hydration, plus the effect of protease activity courtesy of diastatic malt, plus the onset of gluten degredation due to gradual acidification by the sourdough microbes ... the combined result is that the risen dough jiggles like a souffle.
Anyway, for the benefit of any fellow bread geeks reading this, the dough is a 1kg Sourdough boule, fully proofed and ready for chilldown, scoring and baking. It's 80% King Arthur bread flour and 20% King Arthur white whole wheat flour (both are very finely ground bolted flours). There's also a smidge (4 grams) of diastatic barley malt flour, for extra enzymes (amalyse & protease). Hydration is 70%, and the sourdough culture is my own ("Azathoth", 20% starter). Fermented 2hrs covered at an internal temp of 89F (folding every 30 mins), then proofed 3 hrs covered at room temp. A 100% rise in 5 hrs is pretty good for sourdough. After a 1 hr chilldown, it'll convection bake at 440F in a closed preheated 7qt CI Dutch Oven with an 9" round pizza stone sitting inside the bottom for 20 mins, then i'll bake it another 8-10 mins with the lid and the convection fan both off. Final internal temp is usually 202F ish, which is perfect. Results in a nice tender open crumb.