This is my first loaf, tasted great, it's a little soft in the middle. Feel free to roast me.
by magnetbear
29 Comments
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neverfoil
It looks like it could have used another 15 minutes in the oven?
Animated_Astronaut
Harshly? Ok. Looks dense and undercooked. Better than My first lol
Exact-Broccoli1386
I refuse to be harsh because honestly it looks great as a first loaf! However I do agree with the comment that it maybe needed a bit longer in the oven (or the temperature turned up a bit in the oven). Sourdough can be a bit of a learning curve so my advice as you try to improve is to implement only 1 change at a time with each loaf. That way you can track what makes improvements vs what doesn’t. Good luck!
JamesBond017
Scoring pattern resembles scratches made by a rabid raccoon trying to get into a bag of dog food.
Vilepixiee
Looks good to me!
GlacticGryffindor
The only thing that could be being roasted is that undercooked loaf
In all seriousness, this is stellar for a first loaf. My first like 4 were not edible lmao
skipjack_sushi
Good first effort.
And now… the beating!
Your loaf is underbaked. Did you preheat the do? What temp? How long?
Shaping is hard, but the seams go down. Try to imagine while coil folding that you are creating the top of your loaf. Preserve that outer skin throughout the whole process.
Fermentation looks close, but it is hard to tell because your starter is too acidic, and the loaf is under baked. Both cause gummy crumb. Consider increasing ratio and / or frequency of feeding and make sure you are discarding enough.
Check your oven temp, and don’t take it out if the crust isn’t dark enough.
Silverado_Surfer
So the cracks on top make me think you placed it in the banneton upside down. When you are shaping it and stretching the sides up to a single point, you’ll need to place that point up in the banneton.
You’re creating some service tension which is smooth the opposite side out.
GizmoCaCa-78
Not bad
Mp32016
looks under fermented and definitely under baked . Are you going by time did you allow your dough to double?
One_Left_Shoe
Anyone trying to bake is doing much better better than anyone who never even made an attempt.
Besides, what would a harsh response accomplish?
Sea-Cardiologist-69
How old was your starter?
Mortimer-Moose
Amazing first try. It is however underbaked a good it. Also scoring could use work. Lastly a bit flat – I’m guessing you need to be a bit firmer in shaping
i_fliu
Overproofed and underbaked
rubyjuniper
It looks like you baked it upside down, which is why it split like it did. I probably would’ve gone a little longer in the oven for the crust but the inside of nice fresh bread is surprisingly moist and yours looks cooked all the way through.
LWIAY99
I have made 6 loafves, and it is better looking than anything I have made so far. Nice job for a first
bmblbe2007
Did, um… did you forget to cook it?
shoreshoulder
Not bad. You will get butter at it tho
kaboomwolfe
Looks like you pulled out too soon. Unlike your dad.
toothfairy3569
Looks like a take and bake from the grocery store
Ill-Description-2225
Higher heat going into the oven. Crumb looks over mixed. Potentially under proofed or over fermented. Could be a week preferment. Don’t know what flour you used though. Not terrible though.
Thin_Cauliflower_840
*puts OP in the oven with olive oil and Rosemary*
serialchillin
Tbh it’s not bad for your first loaf. Something I personally like is high contrast on my bread. So like load it tf up with flour on the top and kinda rub it in to make the flour stick, then score! People say to use rice flour because it doesn’t react with the gluten (I think) but I haven’t gotten that yet so I just use AP flour and it turns out dope. All personal preference tho. I also prefer to score one line off center for the ear, then a couple leaves. The cross in the middle never works for me.
Bake it a lil longer too! Looks a lil sticky still. Have fun!
OutrageousCorner3092
Oh My, No it’s bad. How much did that bad boy weigh! Keep trying and you will get it quickly! Good luck!
OneMoreCookie
Looks alright, esp for a first loaf! Looks like you shaped and didn’t put the smooth part on the loaf on the bottom when it went into the banneton? I bake mine till the crust is darker, I can’t see where your recipe and bake times are? But I’d guess a bit more time in the oven wouldn’t hurt and maybe longer bulk?
Siplen
Bro, that’s so bad. I don’t know where to start. Couldn’t you have just made donuts? Haha jk, looks more edible than both of the loaves I have ever made. Noob here.
Edit: Here I’ll give it my best shot.. where is the whole grain?!
SubtleCow
Look I gotta be real bro. I’m not going to waste my time roasting you when I could roast that loaf a bit more to get a decent crust on it.
Tuppy_0
Looks good for a first loaf. Maybe a bit longer in the oven. And try a higher temp next time to get a crust.
29 Comments
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It looks like it could have used another 15 minutes in the oven?
Harshly? Ok. Looks dense and undercooked. Better than My first lol
I refuse to be harsh because honestly it looks great as a first loaf! However I do agree with the comment that it maybe needed a bit longer in the oven (or the temperature turned up a bit in the oven). Sourdough can be a bit of a learning curve so my advice as you try to improve is to implement only 1 change at a time with each loaf. That way you can track what makes improvements vs what doesn’t. Good luck!
Scoring pattern resembles scratches made by a rabid raccoon trying to get into a bag of dog food.
Looks good to me!
The only thing that could be being roasted is that undercooked loaf
In all seriousness, this is stellar for a first loaf. My first like 4 were not edible lmao
Good first effort.
And now… the beating!
Your loaf is underbaked. Did you preheat the do? What temp? How long?
Shaping is hard, but the seams go down. Try to imagine while coil folding that you are creating the top of your loaf. Preserve that outer skin throughout the whole process.
Fermentation looks close, but it is hard to tell because your starter is too acidic, and the loaf is under baked. Both cause gummy crumb. Consider increasing ratio and / or frequency of feeding and make sure you are discarding enough.
Check your oven temp, and don’t take it out if the crust isn’t dark enough.
So the cracks on top make me think you placed it in the banneton upside down. When you are shaping it and stretching the sides up to a single point, you’ll need to place that point up in the banneton.
You’re creating some service tension which is smooth the opposite side out.
Not bad
looks under fermented and definitely under baked . Are you going by time did you allow your dough to double?
Anyone trying to bake is doing much better better than anyone who never even made an attempt.
Besides, what would a harsh response accomplish?
How old was your starter?
Amazing first try. It is however underbaked a good it. Also scoring could use work. Lastly a bit flat – I’m guessing you need to be a bit firmer in shaping
Overproofed and underbaked
It looks like you baked it upside down, which is why it split like it did. I probably would’ve gone a little longer in the oven for the crust but the inside of nice fresh bread is surprisingly moist and yours looks cooked all the way through.
I have made 6 loafves, and it is better looking than anything I have made so far. Nice job for a first
Did, um… did you forget to cook it?
Not bad. You will get butter at it tho
Looks like you pulled out too soon. Unlike your dad.
Looks like a take and bake from the grocery store
Higher heat going into the oven. Crumb looks over mixed. Potentially under proofed or over fermented. Could be a week preferment. Don’t know what flour you used though. Not terrible though.
*puts OP in the oven with olive oil and Rosemary*
Tbh it’s not bad for your first loaf. Something I personally like is high contrast on my bread. So like load it tf up with flour on the top and kinda rub it in to make the flour stick, then score! People say to use rice flour because it doesn’t react with the gluten (I think) but I haven’t gotten that yet so I just use AP flour and it turns out dope. All personal preference tho. I also prefer to score one line off center for the ear, then a couple leaves. The cross in the middle never works for me.
Bake it a lil longer too! Looks a lil sticky still. Have fun!
Oh My, No it’s bad. How much did that bad boy weigh!
Keep trying and you will get it quickly! Good luck!
Looks alright, esp for a first loaf! Looks like you shaped and didn’t put the smooth part on the loaf on the bottom when it went into the banneton? I bake mine till the crust is darker, I can’t see where your recipe and bake times are? But I’d guess a bit more time in the oven wouldn’t hurt and maybe longer bulk?
Bro, that’s so bad. I don’t know where to start. Couldn’t you have just made donuts? Haha jk, looks more edible than both of the loaves I have ever made. Noob here.
Edit: Here I’ll give it my best shot.. where is the whole grain?!
Look I gotta be real bro. I’m not going to waste my time roasting you when I could roast that loaf a bit more to get a decent crust on it.
Looks good for a first loaf. Maybe a bit longer in the oven. And try a higher temp next time to get a crust.