I know this is perfectly edible, but I am trying to start a very small business selling sourdough so am looking for something closer to perfection. My loaves are usually dense at the bottom and hard to cut at the bottom as well. I use a Tartine based recipe as follows:
(For 2 loaves)
Mix 700g warm water, 200g active starter.
Add 100g whole wheat flour and 900g bread flour. Mix and autolyse 30 min.
Add 20g salt and 50g warm water and mix. I aim for around 77 or 78 degrees for the final mix.
Bulk ferment on counter anywhere from 2.5 – 4 hours depending on dough temp. Stretch and folds the whole time about every 30 min.
I go by look and feel of the dough and stop bulking when the dough is strong, a little bubbly, pulling away from the container easily, and kind of inflated in appearance. Passes window pane test.
Cold ferment in fridge overnight for anywhere from 12-15 hours.
Cook covered at 450 for 20 minutes and uncovered at 450 for about 10 minutes.
Please let me know if you think I should tweak my process at all for a better loaf!
by Serious-Ranger-1663
4 Comments
It won’t let me edit my post, but I use a cast iron Challenger bread pan. It does retain more heat than other bread pans because it’s cast iron. I’ve tried baking at 425 but didn’t get as good of a rise. I also put the loaf on parchment paper.
Have you tried baking covered for longer 5-7ish minutes, looks to me like it wanted just a little more time maybe
I’ll add notes about anything I see, take it all with a grain of salt Im no pro just a guy who makes 8-20 loaves a week for fun.
1. Shaping/handling looks a little heavy handed. I mention this because you have a very pronounced swirl in your crumb, which notes you were pressing out some of the gasses.
2. That loaf looks underbaked to me. I tend to bake for this kind of color and it seems to do the trick.
https://preview.redd.it/5c3km6inbsad1.jpeg?width=1549&format=pjpg&auto=webp&s=afc0b002ffe3b1a1adffc2cf31ed19bd22f38035
3. Baking time is a bit short which I think is contributing to the above mentioned very blonde loaf. For a kilo dough I’d do same temp, 18-20 lid on, then 15-20 lid off
4. Make sure you preheat the shit outta that challenger pan. Preheat to 500-525 and once it preheats give it another 15-25 minutes at temp, then drop in dough and drop temp down to 450 for the bake
This is likely due to the way you manage the seam when shaping.