I made two loaves yesterday and baked today! The first one (1-3) turned out nicer than the second – second one was overcooked, and my attempt at scoring that one with a knife wasnt as good as the first.
I followed this recipe: https://www.theperfectloaf.com/easy-no-knead-sourdough-bread/
I bulk fermented for 7 1/2 hours on a heating pad, kitchen was quite cold, been around ~15c or colder recently. Im not sure on cold proof time, somewhere around 12+ hours.
I thought that I had waited long enough to cut into the nice boule, but it still feels a little bit gummy inside, maybe there was still a tiny bit of heat left in there. I didn't care so much about the overcooked loaf, just wanted to see the inside.
For the nicely risen loaf I adjusted the cooking times slightly since my oven is pretty crap I realize that now – that one I did 35 mins with lid on, 15 with lid off. The less good one I did for 20 mins lid on, 30 off. Both were misted with water from a spray bottle. The bottoms of both are really hard, probably a bit burnt.
Any advice on stopping the bottom from being burnt, or just on the loaves in general (under/over proofed?) or anything else is appreciated 🙂
by alteraia