it’s my first loaf of sourdough! looks really sad tho likely underproofed or overproofed and definitely scored too shallow
what went wrong? i’m not sure how to check if the dough is ready to bake after it comes out of the fridge from its overnight rise please guide me!
i’m too excited to cut it open so it’s cut when it’s cooled outside but not inside. it’s warm and slightly sticky to touch but not raw dough kind of sticky
it tastes quite sour compared to some store bought sourdough i’ve tried and it took 2 hours in the oven (my oven has an issue almost all recipes i make take longer in this oven than stated)
i do not have a dutch oven, so i used this method i found here to bake this loaf: https://www.reddit.com/r/Sourdough/s/agF3UrF6BC
recipe: https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/#wprm-recipe-container-40698
by Dangerous_Elk_8716
9 Comments
https://preview.redd.it/nbexmf8xs67e1.png?width=1916&format=png&auto=webp&s=1aa45aed09ccce8906f7f9b9cc0e3fca1aba5e1f
a photo of it sliced
Finally someone whose bread looks like mine!
I’m going to guess it’s underfermented? How are you measuring the growth of the dough during bulk fermentation? I use a tall skinny container that looks like something you would store spaghetti in. I put a rubber band where the top of the dough is and measure the doubling from that.
Couldn’t say whether over or under, but definitely scored too shallow. An early lesson for me was don’t be afraid to cut deep when you score! I would like to point out though, that this is an amazing first loaf!! My first loaf would have been better suited as a door stop.
Looks beautiful
Croutons!!!
No failures. Just experience
Hi. That is not a failure. It is a very nice loaf that is a little over fermented. Slightly fallen and a bit under-cooked.
Feel good, but develop your dough a little longer or thoroughly, but gently. Chop 10% off you ore shaping rise and bake a little longer, 5 to 10 mins . Core temp 98° C. 206 °F.
Happy baking n happy eating.
If it’s edible, it’s not a failure!! I’ve made a few loaves that I didn’t consider ideal but they were still delicious!! Be proud of your work – your rice flour design and crumb still look great.
As for it being too sour, your starter might be too wet. Try experimenting with a stiff starter where you add more flour than water 🙂 starters are pretty resilient so they can withstand experimenting with water and flour ratios.
I have a problem with rise as my house is pretty cold, what I’ve done for bulk fermenting and rising is putting it under a big plastic tub with few mugs of boiling hot water. Maybe try that for your rise!!