This was my first attempt. Overall I was very happy with it, the only critique I had was that the bread was a bit chewy. Any tips?
by No_Article3106
10 Comments
knosirrah
No feedback really as I’m new to this but this looks great to me😍😋
suec76
Oh that looks great !! I bet if you toast it you won’t even remember it was a bit chewy. You maybe need to let it bulk ferment a wee bit longer. How old is your starter?
jk159386
I thought that’s what we’re going for with Artisan loaves?
unclebubba55
Beautiful I hope it tastes as good as it looks.
BryanOste
O mmm mmm I’m
Ok
Polo I’m Mmm So Much Mo 😂😁 Pool poolk I’mll booksk ooo
4art4
Hiya!
I see you’re a new contributor to the sub. Welcome! That looks awesome, well done!
It looks like you have not responded to the AutoMod message yet. So we can understand what you did, can you be sure to include the *ingredients* and at least a summary of the *process* in a comment (or a link to where it is online)?
Being detailed will often give clues to others about what might be suggested or taken as a lesson for themselves and also prevent rule 5 removal when we sweep up.
Prepping your starter – Take your starter out of the fridge 4-8 hours before you wish to start baking – Feed your starter with 45g water and 45g of plain/bakers flour – Leave your starter in a warm place and let it rise – If the starter has doubled in size it is activated and ready to go – to double check if the starter is ready drop a small amount in water and if it floats its ready to go
Making your dough – place 375ml of warm water in a bowl – Add between 50-100g of starter (this is trail and error, you will figure out how much you need the more you bake) – Mix the starter and water together – Add 11g of salt – Add 500g of plain/bakers flour. Bakers flour is best but plain works as well – Mix ingredients together to form a ball
Bulk fermentation – Leave the mixed ingredients covered in a warm place for 30 minutes – After 30 minutes, take dough out of bowl, and perform a series (5-7) of “stretch and folds” (watch a YouTube video for the technique) – Place the dough back in your bowl – Repeat above steps ~4 times until your dough feels elastic and strong
Bulk fermentation part 2 – After the final stretch and fold place the dough in a warm place in a clear sided vessel for between 5-10 hours. – You want the dough to rise about 0.5x its original size – This step is critical to the final product, over or under fermenting the bread will create issues with the final dough – If the dough is double in size it may have over fermented
Shaping and prepping proofing basket – take dough out of container and place on a floured surface – Shape the dough into a ball and use a scraper to create tension in the dough – Place back in bread basket and proof in the fridge for 12-24 hours
Cooking – Place dough onto baking sheet – score bread however you like – Bake for 30 minutes in 230c Dutch oven – Bake for further 10 minutes uncovered at reduced temp (200c)
No-Cause-1046
I’m really impressed for a first loaf!
Rhiannon1307
Awful. You should pack that up and send it my way so I can dispose of it (with some nice prosciutto and fancy cheeses).
😉
Re the chewiness… it does not *look* under-fermented (which is usually where you get a rubbery, gummy, dense texture). So I’m guessing it’s just a strong gluten network, which has a ‘chewy’ feel to it sometimes, especially when the bread is still fresh and moist inside.
10 Comments
No feedback really as I’m new to this but this looks great to me😍😋
Oh that looks great !! I bet if you toast it you won’t even remember it was a bit chewy. You maybe need to let it bulk ferment a wee bit longer. How old is your starter?
I thought that’s what we’re going for with Artisan loaves?
Beautiful
I hope it tastes as good as it looks.
O mmm mmm I’m
Ok
Polo
I’m
Mmm
So Much Mo
😂😁
Pool poolk
I’mll booksk ooo
Hiya!
I see you’re a new contributor to the sub. Welcome! That looks awesome, well done!
It looks like you have not responded to the AutoMod message yet. So we can understand what you did, can you be sure to include the *ingredients* and at least a summary of the *process* in a comment (or a link to where it is online)?
Being detailed will often give clues to others about what might be suggested or taken as a lesson for themselves and also prevent rule 5 removal when we sweep up.
Thanks, Art
Some people just have the magic touch I guess…
sourdough recipe (adapted from https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/#starter)
Prepping your starter
– Take your starter out of the fridge 4-8 hours before you wish to start baking
– Feed your starter with 45g water and 45g of plain/bakers flour
– Leave your starter in a warm place and let it rise
– If the starter has doubled in size it is activated and ready to go
– to double check if the starter is ready drop a small amount in water and if it floats its ready to go
Making your dough
– place 375ml of warm water in a bowl
– Add between 50-100g of starter (this is trail and error, you will figure out how much you need the more you bake)
– Mix the starter and water together
– Add 11g of salt
– Add 500g of plain/bakers flour. Bakers flour is best but plain works as well
– Mix ingredients together to form a ball
Bulk fermentation
– Leave the mixed ingredients covered in a warm place for 30 minutes
– After 30 minutes, take dough out of bowl, and perform a series (5-7) of “stretch and folds” (watch a YouTube video for the technique)
– Place the dough back in your bowl
– Repeat above steps ~4 times until your dough feels elastic and strong
Bulk fermentation part 2
– After the final stretch and fold place the dough in a warm place in a clear sided vessel for between 5-10 hours.
– You want the dough to rise about 0.5x its original size
– This step is critical to the final product, over or under fermenting the bread will create issues with the final dough
– If the dough is double in size it may have over fermented
Shaping and prepping proofing basket
– take dough out of container and place on a floured surface
– Shape the dough into a ball and use a scraper to create tension in the dough
– Place back in bread basket and proof in the fridge for 12-24 hours
Cooking
– Place dough onto baking sheet
– score bread however you like
– Bake for 30 minutes in 230c Dutch oven
– Bake for further 10 minutes uncovered at reduced temp (200c)
I’m really impressed for a first loaf!
Awful. You should pack that up and send it my way so I can dispose of it (with some nice prosciutto and fancy cheeses).
😉
Re the chewiness… it does not *look* under-fermented (which is usually where you get a rubbery, gummy, dense texture). So I’m guessing it’s just a strong gluten network, which has a ‘chewy’ feel to it sometimes, especially when the bread is still fresh and moist inside.