Followed this recipe: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/
Overall I’m pretty pleased with the result but I want to improve! Any tips to get a darker crust? The texture of the crumb is very spongey and maybe a bit too dense. Any tips on how to improve are welcome! I followed the recipe exactly and used 75g starter, did the bulk fermentation for 6 hours and proofed for 32 hours in the fridge. Thanks!
by stuman4
4 Comments
I remove from the Dutch oven and cook 10ish minutes out just chillin on the oven rack after baking for crunchy crust!
Bake it longer with the lid off – don’t stop until it’s the color you like. A slightly longer bake should improve your crumb texture too.
Looks good, if you do 20-25 with the lid on and about 20ish with the lid off you will get the color. Its hard but don’t cut until fully cooled. Sometimes I hear crackling while it’s cooling
Nice ear and crumb. Excellent for being your first loaf! Ignore the color. It could have a slightly different taste from a darker one but exactly that makes it interesting. Be nice to your self and write down a victory.
And next time, if you want a darker crust, follow the other fellas advices.