My second bread baking lesson: a white loaf with oil, using an overnight starter

It's another snow day. So I started my second white loaf. This time, I tried to use a starter, and added oil to the dough.

Recipe: My second white loaf (1 loaf)

Ingredients:
Starter
- 1 cup unbleached grocery store brand all-purpose flour
- 1 cup very warm water
- 1/4 teaspoon active dried yeast

Dough
- 2 cups unbleached grocery store brand all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 2 tablespoons warm water

Procedure:

Night before, 7:42pm, mix starter and set aside on counter, covered by plastic wrap, room temperature is about 66-70F.

Night before, 10:46pm, starter has generated plenty of gas.

Night before, 11:38pm, removed wrap and allowed starter to sit overnight, covered by a cup.

Next morning, 8:37am, starter has separated into liquid part and dense part

Next morning 9:19am, added 2 cups of flour, 2 tp kosher salt, 1 TB olive oil, 2 TB warm water and starter. Mixed to form a sticky dough. Dough is warm. Using 2 tp of kosher salt seems to give a saltier dough than regular salt.

9:17am, dough's texture during the first kneading

9:20am, dough awaiting its first rising.

10:53am, dough almost doubled its volume at its first rising.

10:53am, dough not sticky after 1st rising.

10:54am, texture of dough when squeezed, after 1st rising.

10:55am, dough after 2nd kneading. Observe the smooth texture.

11:06am, dough ready for 2nd rising, first at room temperature.

11:27am, observe the volume of dough before transferring to oven at 150F for faster rising.

12:27pm, dough growing rapidly in oven during 2nd rising.

12:28pm, dough becomes sticky during 2nd rising.

12:38pm, shaping dough is very tough because of its stickiness. Plenty of pulling needed to put dough together. Small amount of flour needed at the end.

12:49pm, dough finally shaped, and set in a greased pan for proofing in oven at 150F.

1:38pm, during proofing, oven's heat dries up the surface of dough, causing it to stick to the cheese cloth. Water is needed to separate the two.

2:09pm, dough just before baking. Oven preheated to 500F, then set to 450F when baking starts. Temperature reduced to 400F after 2-3 minutes.

2:23pm, loaf in the midst of baking. Temperature reduced to 350F.

2:37pm, loaf freshly out of the oven.

2:37pm, height of loaf when just out of the oven.

2:38pm, bottom of loaf when just out of the oven.

2:51pm, loaf cooled. When cut with a normal knife, the crust cracks.

2:51pm, loaf can be sliced much more easily with a bread knife.

2:54pm, details of the texture of the slices

2:57pm, one loaf yields 13 slices, each slice between 1/2" and 3/4" thick.

2:58pm, feel of a bite: soft, warm and pleasant.

To store, the sliced loaf is wrapped in plastic wrap and frozen once it is cooled.

Conclusion of this experiment:
The use of oil has indeed improved the texture of the crumb. However, the loaf does not rise as much as the first loaf during the baking period (i.e. the oven spring). This could be because:
1. the use of less yeast
2. a different process of fermentation
3. over-kneading during the shaping stage, which destroyed too many bubbles
4. presence of salt