Second time baking with homemade starter.
Is this ok? Bread is very airy and tastes good atleast
200g starter
700g water
1150g white bread flour
22g salt
(Made 2 loafs)
Mixed water and sourdough, added flour and mixed together. Let rest for 45 min before 3 sets of stretch and folds every 3 min. Then I did 2 sets of coil folds every 30 min. Bulkproof ~ 7h.
Preshape and let rest for 45min, then final shaping and into a proofing basket. Into the fridge for an overnight coldproof for 15h.
Preheated oven to 250°C (~480f), scored the dough, into the oven and at the same time I poured a cup of water into the bottom of the oven. Turn down the heat to 230°C (~445f) for 40 minutes. Might’ve left them in a couple of minutes longer.
The one with salt flakes on top had chopped dried sundried tomatoes and sliced olives in it (folded in during final shape. Is this the correct time to add it?), but that one’s not cooled enough to check. I shouldnt have brushed it with sunflower oil to make the salt stick, should probably just have used a bit of water. It got a bit burnt on top due to the oil.
by Bibblord
12 Comments
That is very right! You have managed a really nice light airy crumb and a good amount of oven spring. That is a fabulous second bake, you should be proud!
I’d like to remind everyone that each baker comes at this hobby from different places with different base skill levels. Please be respectful and kind as per [Rule 1](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).
Thank you
You know damn well it’s right! Nice work!
It looks great to me!!
Yup
Does it taste good? Make decent sandwiches or toast? Then it’s right.
Does it look right? Im no pro but….
Looks perfect to me!! That’s beautiful!
This is the kind of bread I’m aiming for: nice, airy crumb with somewhat small holes. And personally I also add the mix-ins during the final shaping and it works for me!
Looks great to me! If you’re looking for more spring, it might be a tad over proofed, but I’d be happy with what you’ve got and wouldn’t change anything.
https://preview.redd.it/tvsxa2zsminc1.jpeg?width=3024&format=pjpg&auto=webp&s=dc491795ae111589b9982e8931f3852b709f022d
The olive/sundried tomato one. Tastes great (toasted and sprinkled with olive oil) but I think the distribution was kinda off. Got to look up tips for next time.
Looks great!
Maybe ever so slightly overproofed but really not that bad. If you’re happy, that’s the most important part. You could try taking 30mins off the bulk and see how that goes.
Experimenting is so helpful for learning imo
The loaf can’t be anymore RIGHT!