I used to make amazing loafs with a rough crust and huge ear.. now they all look like this, shiny with no ear. What am I doing wrong?
75% hydration, BF until double. Then banneton in the fridge, then score and Dutch oven
🙁
by SnooDrawings953
10 Comments
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Artistic-Traffic-112
Hi . Without your recipe very difficult to answer.
The lack of ear is down to the way you cut the expansion slash.
Propably overfermented, not enough fuel for oven spring + no glucose left for maillard reaction
theukrudt
No expert, but looks like it needed a higher temperature or/and longer to get that Maillard effect
shadowredcap
You never score your dough anymore when you bake your bread.
There’s no tenderness, like before in your bulk ferments.
You’re trying hard not to show it.
But baby. Baby I know it.
You’ve lost that rustic feeling. Oh that rustic feeling. You’ve lost that rustic feeling now it’s gone gone gone. Ooooh.
SmilesAndChocolate
When did you start baking sourdough in general? I ask because when I first started and went through my first big season change my whole process had to adjust after getting ify loaves lol
dreadpir8rob
I read this post and immediately heard “You’ve Lost that Lovin’ Feeling” in my head.
Sage-milk
This looks unsettling but in a funny way
Alehousebrewing
I had the same problem and it turns out I wasn’t properly feeding my starter and it was just really weak. I went back to feeding the night before at 2:1 or 3:1, I was feeding right after making dough and then using it the next day (after rising I would put it in the fridge overnight and use it the next day). I believe my starter was just over fermenting. Good luck I hope this helps or you at least figure it out.
BGritty81
Are you taking the top off the dutch oven at some point? Needs more browning.
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Hi . Without your recipe very difficult to answer.
The lack of ear is down to the way you cut the expansion slash.
https://preview.redd.it/05goygwtqhxd1.png?width=1080&format=pjpg&auto=webp&s=6aa9a9cd17fecc9f3099efee5196a9a185ae35b0
Happy baking
Propably overfermented, not enough fuel for oven spring + no glucose left for maillard reaction
No expert, but looks like it needed a higher temperature or/and longer to get that Maillard effect
You never score your dough anymore when you bake your bread.
There’s no tenderness, like before in your bulk ferments.
You’re trying hard not to show it.
But baby. Baby I know it.
You’ve lost that rustic feeling. Oh that rustic feeling.
You’ve lost that rustic feeling now it’s gone gone gone. Ooooh.
When did you start baking sourdough in general? I ask because when I first started and went through my first big season change my whole process had to adjust after getting ify loaves lol
I read this post and immediately heard “You’ve Lost that Lovin’ Feeling” in my head.
This looks unsettling but in a funny way
I had the same problem and it turns out I wasn’t properly feeding my starter and it was just really weak. I went back to feeding the night before at 2:1 or 3:1, I was feeding right after making dough and then using it the next day (after rising I would put it in the fridge overnight and use it the next day). I believe my starter was just over fermenting. Good luck I hope this helps or you at least figure it out.
Are you taking the top off the dutch oven at some point? Needs more browning.