I'm pretty pleased at how this loaf turned out, but I'm having a hard time judging when things are properly proofed. I think I just got lucky here, but could I have proofed longer / shorter? Was it baked long enough?
Also, the taste was great, but I was hoping it'd be a little more sour. How would I get that? This loaf was autolysed for 45 mins, bulk fermented (w folds) for about 6 hours @80F, then shaped and proofed at room temp for about 1.5 hours, then in the fridge for 12 hours. Baked covered in Dutch oven 500f 20 mins then 30min uncovered at 450.
Thanks for your help!
by kerplunk5975
24 Comments
THAT’S your first time? She’s gorgeous! How’d it taste?
Looks perfect 🤩
Hell I’d be happy with that!
That’s a pretty serious process and end result for a first-timer!
Can someone pass the butter?
Feedback: Keep doing this.
Which recipe did you follow? This looks phenomenal!
Well done.
Increase your cold proof 24-36 hours for increased sour taste.
Keep doing that
Amazing! Well done for your first try!!
What help do you possibly want ?
Looks perfect in both shape and form
Try doubling the rye (use dark) and whole wheat, and less starter but longer bulk fermentation.
Here’s a King Arthur article on how to adjust your sourdough flavor. [https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1](https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1)
Bravo!! Excellent first try! Can it get any better?!? lol
I did not have your level of starter success on my first levain loaf. You’re a natural!
I don’t know how I can judge without tasting the results. When can I stop by?
It looks great.
Looks bloody perfect
What kind of feedback do you want? It’s perfect.
Looks perfect! Good job!
Very nice.
No notes. Looks excellent.
Solid first loaf!!
Quit while you’re ahead. It doesn’t get much better than that
Looks great! Also, first pic looks like 2 bunnies rubbing noses.