~440g bread flour
300g warm water
180g rye starter, fed 12h prior
1 tsp salt
seeds
mixed the flour, water and starter, an hour later added salt and seeds. did a couple stretches and folds while the dough rested for ~6h in 25c. shaped it, scored and dropped it into a preheated dutch oven. hell, i even spritzed it with water! baked for 45 mins covered, 15 mins uncovered in 210c. one stupid thing i did was leave it in the closed dutch oven for an additional 10-15 mins after taking it out of the oven. could that have been the reason why its this dense?
by atomsofcinnamon
6 Comments
https://preview.redd.it/c0l70zzaiaad1.jpeg?width=1843&format=pjpg&auto=webp&s=40200b4a7efdf2ef3bbf0d5ff2dae74fa9ae776d
This just looks underfermented to me. From what you describe it sounds like you didn’t proof the bread after shaping it, which is atypical (unless you just forgot to include that part in your description).
Leaving it in the hot dutch oven out of the oven might lead to it being overbaked on the outside, but that won’t affect the structure of the loaf like this.
sourdough baking is really a 2-3 day activity.. i used to do it over 3 days: feed starter at night (day 1), start in the morning of day 2 to do everything you did up to shaping, then it sleeps in the fridge overnight and first thing on day 3 it goes in the oven. nowadays my recently adopted starter rises in 3hrs so i do everything in 2 days (feed + dough prep day 1 then bake on day 2)
Under fermented – see how tight the crumb is around the little holes it has? That is a sign the culture didn’t have time to produce good gas bubbles throughout the dough.
Probably could have used another hour or two of initial proofing (needs to double in size), plus you should let it double in size again after shaping (so another 4-6 hrs depending on temp and strength of your culture).
It looks underfermented to me and likely needed more time on the counter during the bulk fermentation!
Not nearly long enough of a rise for sourdough