First attempt and the taste is there, but the interior is a little squishy, for lack of a better term. Maybe too much hydration? The dough was pretty sticky before going in the fridge and it became huge while baking. Obviously I have no idea what I’m talking about.
100 g active starter
375 g water, or more
500 g bread flour
10 g fine sea salt
Rest 30, coil fold 4 times with 30 minutes in between, went to bed and finished up bulk fermentation in the morning-about 5 hours to 50% or so rise. Shape, rest 30, proof in fridge for 36 hours. Bake covered 450-30 min and 400-15 min
by AccordingCapital8630
17 Comments
Oops..it should not say “or more” after water. It was 375 g
this is your first attempt? and your bread had so much rise it busted the seam?! yeah you did a shit job! DM for the addy you can send this horrid bread to. I have to uh show ppl how bad it is, yeah, thats it.
/s
You just made the Platonic ideal of an artisan sourdough loaf and you’re wondering what’s wrong with it lol. Seriously though people try for years and never get a crumb like that. Well done.
Another humble brag post?
what did you bake it in?
Too squishy? No.
Just right. 👏🙂↔️
Could be 36 hour fermentation thats the issue here. Was the crumb kinda gummy and tough?
Just bake it longer without the lid. Crispy bread won’t squish.
Your first attempt is what I‘ve been trying to achieve for like 2 years, I‘ll go and scream into a pillow now 😭
It threw me off the first couple times as well but a sponge-like texture on the inside is both totally normal and expected for sourdough loaves. Some of what you have experienced can be mitigated by letting the bread fully cool to room temp (like 3-4 hours cool) but ideally even when it’s fully cooked it will still have a bit of a wet sponge texture on the inside.
If you prefer a more uniform and dense crumb, lower your hydration a bit (to around 320g water maybe).
You can also reduce some of the big bubbles by punching it down more when shaping. And lastly, don’t do 36 hours cold proofing. Do maximum 12. That’s when most of those air bubbles form.
Amazing result and kind of surprising given what seems to add up to about a 57 hour fermentation. Outside of fridge time, what temp was it proofing at?
This is basically pan de cristal! Woahh!!!
That looks 👍 I’d make a grilled cheese sandwich out of that right now!
Have a link to the followed recipe/method?
It’s f-ing beautiful
This is ur first time to make sourdough ???
You must be a genius
Looks like a solid loaf to me, the higher the hydration the more moist and chewy the interior seems to be in my experience, as long as it’s not “gummy”.
If you lower the hydration closer to the 60% range you’ll get a tighter, dryer crumb.