Can someone please tell me what I did wrong?
He has been in the over for over an hour at 375.
This is 50g of starter 200 grams flour and about 120g of water. I added salt a little later. It proved, left it in the fridge cause I got busy and baked first thing today…. And I got this. It’s completely raw? Why is it so dense????
VERY NEW TO THIS. As I’m sure you can tell.
I ate a tiny piece and it tasted delicious but 🤷🏽♀️ help please
by sxcape
29 Comments
How long did you let it ferment before putting it in the fridge?
Probably waaaaaay underproofed and underbaked. Needs to be proofed longer and oven temps should be higher. I typically cook in a DO 30 min @ 475 lid on, 30 min @ 375 lid off after preheating 60 min @ 500.
Potato fudge!
Slatter some sourcream and sprinkle some chives. You’re all set 🙂
Jokes aside, it looks underproof. how many set of stretch and fold? did it double in size during proofing? 18 hrs cold tard wouldnt be an issue tho.
OMG. Poor fellow.
How much salt did you add?
lol I have a loaf on the counter right now that is cooling and I am convinced it’s gonna look like this inside.
Young starter?
Been there
I’m glad you find humor in it, I would be crying.
Did it bulk ferment or proof at room temperature at all? It does not look like the starter got a chance to rise the dough.
How old is your starter if you made it from scratch?
https://preview.redd.it/wn1l12789zie1.png?width=1080&format=png&auto=webp&s=8620bc39abfb8ea47eb187ce005daf27c3c274a4
Lol same 😂 this was my first loaf the other day after I got gifted a sourdough starter and my Mum was bugging me to make bread after I finished work at 5pm so I rushed every. Single. Step. Waaaay underproofed. Second one came out a lot better. I followed the master recipe on I think its musclemommasourdough on Instagram. She has good beginner resources! I knew mine was underproofed before I even baked it and started another one while it was cold proofing loooool.
That looks like the perfect “first stone” for a new building. Congrats.
The real question is – how strong is your starter? Feed ratio? Fermentation and doubling time on the starter? The loaf doesn’t look fermented at all so maybe no activity from the wild yeast in the starter.
Add a little dry active yeast next time if your starter is too weak (this is technically cheating 😅)
Did you do any stretch and folds?
Dude why are baking at 375 😭😭
Your dough will never get baked like that. Change your strategy to covered for 20 min @ 450 Fahrenheit and then uncovered for 20 min at 400 Fahrenheit
How old is your starter, don’t tell me you used it when it showed false rise thinking it’s ready
Just pulled my loaf from the oven and it looks exactly like this😩
I.. wanna eat that lmao
I think your oven temperature is far too low. I bake mine covered at 450F for 30 mins and 410F uncovered for 12 ish minutes.
I don’t know the exact science behind the time and temperature but too low a temperature will definitely mess up the rise
I just started a little over a month ago. I do almost exactly what Alexandria of Alexandria’s Kitchen does except 350 grams of water instead of 375. It’s nearly perfect every time !
My first turned out like this and I’m super intimidated to try again.
i underproof and slightly under-bake on purpose because i like when my personal loaves have this texture… that could be it? however, you should be baking no lower than 400 🙂 i preheat at 550 and bake at 450. 400 once uncovered. community don’t come for me
I would have done a different ratio. Also one thing I always tell other bakers when starting is to temp their bread before removing from the oven. You want it between 205-210°F
I’m glad you posted this. While my first loaf wasn’t this bad, I still have yet to bake a “perfect” loaf. And I get tired of seeing people posting pics of their first loaf, and it’s absolutely perfect. (I don’t believe half of them tbh). Our first at anything usually isn’t perfect and there’s always room for improvement.
If it’s of any consolation – I have had such result myself too!
Basically the standard recipe which is in the wiki here. Next I tried not to improvize…
It looks like starch attack. When you bake everything starts going to crazy bc of the increased temperature. Amylase (enzyme that breaks down starch) starts going into overdrive. The goal is start high so that the internal temperature of the bread reaches the point where the enzyme dies. All the loaves you see where it looks like everything collapses into a paste or sludge is usually starch attack. The only way to prevent it is to start high when baking but also make sure you acidify properly. Rye for example, is extra abundant in amylase which is why rye breads generally have multiple builds so as to properly acidify the loaf.
Hail seitan!! Thanks for the laugh. Don’t worry we’ve all had kitchen mess ups
I also find this is improved if I wait to cool before slicing