First try! I found it nice and sour but a bit gummy or chewy. Overall I think it turned out pretty good but open to any suggestions. Perhaps a bit longer bake?
100g starter
10g salt
350g water
500 bread flour
2hour stretch and fold
8hour bulk ferment
12 hour fridge
Bake at 450 for 45 mins. (15 with lid off)
by Necessary_Reward_506
8 Comments
It looks a little light, I’d try cooking for longer to get a more well rounded color. I do 20 minutes at 450 with the lid of my Dutch oven on, then drop it down to 425 and bake for 20-25 minutes with lid off, checking for color. Maybe you need more time with the lid off, because 45 minutes is usually good for me
That‘ll do just fine.
Nice work.
Looks pretty good to me, esp for a first attempt. It’s personal preference but i prefer my crust a bit more golden. As for gumminess, I would say either a) you cut it too soon or b) you didn’t reach a high enough internal temp. Technically you’re supposed to wait a few hours to cut and I have found if I cut too soon I get a gummy residue on the knife. On a lean loaf, internal temp should be 200-205F. No matter what the crust looks like or what the timer says I always check temp to determine if the loaf is cooked or not. Good luck on your journey, you’re well on your way!
Looks good! If you want a little bit of a crustier outside, use less flour on the outside before you score, and try to cut a deeper score to get a better ear. Also, you could try a little bit of an olive oil lather on the top (very small amount but it’s a little hack I found to get a darker top)
Fantastic. 🫡
Head and shoulders better than my first loaf, which essentially was a manhole cover. Great job OP
Great job!
Looks great! Is the 15 additional or included in the 45??