This is my 3rd attempt at sourdough bread – used Joshua Weissman’s recipe;
“ultimate home made sourdough recipe”
Made the two loafs and baked one after the other – Dutch oven and left it to bake 20 minutes with lid on and 20 minutes lid off at 250 degrees celsius the whole way.
(I think my oven runs colder than it should hence why it’s at a higher heat)
https://youtu.be/jJpIzr2sCDE?si=yXeg1Mp9cDdFZX63
Any feedback? 😌✨
(Still got a mild gummy texture but a huge improvement from my last two attempts)
by Emergency_Quiet_4579
2 Comments
For crumb analysis, it’s helpful to specify bulk fermentation times & temperatures.
(Bulk begins when starter is added, and ends when the dough is shaped ☺️ Adding this so we can be sure you’re using the correct times). Starter strength/age etc is also helpful information – is it doubling reliably, how long for a 1/1/1 feed?Other useful info? )
Sourdough can be gummy because of one/many of these reasons – being underproofed, overproofed, overhydrated, cut while warm, or not cooked thoroughly enough/hot enough.
Internal temperature at least 208f.
Was your bread cold proofed?
(to everyone) How do you tell if your bread is properly proofed after shaping and refrigerating your dough in a banneton?
Is it by bread internal temp / bulk ferment rise?