300g flour 60 starter 5 salt 204 water. bf 11 hours approx 50% rise 24.5C dough. No time to shape as son was ill so straight in the fridge it went . Took out next day and let it come 13 degrees Celsius (was afraid would over proof if left it out longer as was rising so shaped and then back in fridge for another 19 hours. Baked this am cold start. Did I mess up by not letting it get to room
Temperature before shaping? Should I have let it reach actual room
Temperature and not done the shaping at 13c?
by queeca_here
35 Comments
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You’re kidding right? This is perfect
This is only ever so slightly underproofed, you’re doing great!
One thing you can do – challenge yourself to overproof on purpose. It will seem weird but it will get you in the habit of knowing when you’ve actually overproofed. I guarantee you have more leeway than you think you do!
Nothing to see here. Just a nice sourdough boule.💯💥
Did you include the right pics for this post? I would be very pleased to have this come outta my kitchen. I bet it tastes as good as it looks. Carry on!
I’m pretty sure this is perfect, is this a joke post?
lol. you literally just baked the perfect loaf.
That is a beautiful loaf
Nice, another of these click bait karma whoring posts where people post the Platonic ideal of a sourdough loaf and then complain about it
I’d be ecstatic if I purchased this loaf. Don’t beat yourself up and keep on baking
This loaf is beautiful!
I saw this picture and caption and thought “ahh yes another type a personality”
I don’t think your bread needs to come to room temp. I think you are over proofing if you are leaving it in the fridge overnight and then letting it come to room temp. Plop it in a really hot oven straight from the fridge.
Raw. Next.
I too like a denser crumb and now that you have your proofing down you get to master a new skill! When I do the shaping I get that dough pretty stretched out, bursting all those air bubbles, and then pulling the dough very tight at the end to build a strong envelope for the final proof before baking.
Well done, would eat the 💩out of it 🥰
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We need a sourdough circle jerk subreddit at this point
I made a bread dough and put it in the freezer. When I took it out and formed it, it didn’t rise. I put it into my oven and it didn’t rise so I had a brick for bread. Turns out the yeast didn’t defrost or died and I should’ve started again; I’m relatively new to bread and pizza making so I make a lot of mistakes. This picture, however, is the dream.
Bread making has become the same as beauty standards for women. They think unless they have injected duck lips and massive butts, they are ugly and unacceptable!!
Have you never seen a loaf of bread before
I’d call my mom if I made this
i’m obsessed with a simple aliquot method – 40g of dough in a 2oz sauce ramekin. When it’s about to bust the lid of the ramekin off it’s ready. I love it because I swear my BF time is totally different every time – idk if it’s because I live in denver/at altitude or the way I feed it or temperature fluctuations in my house, but its anywhere from 6-12 hours on any given day
Hi. That is a very good-looking loaf.
⭐️⭐️⭐️⭐️⭐️. Well done.
The crumb is not down to proofing. It is down to hydration and gluten development. You appear to be good at both.
Observation:
The alveoli appear to be translucent with thin holed appearance but good shape. I feel this was on the verge of overproofing, but the strong gluten held the shape well.
Happy baking
You need a satire flair
If I made this Id think I’d nailed it
Great bread! Right before baking it I would’ve let it in the oven at a warm temperature with a plastic lining laying on it like a blanket, and a just a little bit of sprayed water to keep it moist 👍🏽
I’d say you could proof it for an extra hour. I would proof it for another 60 to 90 minutes, depending on the temperature.
Bro im from S.F. born and raised. This sourdough is perfect.
Your loaf is beautiful. If I may offer advice, bake it longer. Get that crust nice and dark. It will make all the difference.
Try a different shaping technique
Seriously? At first glance, I thought this was the cover of a new bread book!!!
That looks way better than anything I’ve ever made
Kinda reminds me of those kids back in school who were like, “I’m sure I failed the test,” and then ended up getting straight As.
Didn’t expect the SD subreddit to be so toxic. Your bread looks great, thanks for reminding me to delete this app.