I am super confused by this loaf. I regularly make loaves with this same recipe and process, however this time the texture of my bread is WAY different. It rose so much it took up the entirety of my Dutch oven. I was expecting BIG holes when I cut into it, but the texture is more like sandwich bread. It’s super light and soft and the crust isn’t very chewy. It’s also not gummy or anything weird like that, I am seriously comparing it to the likes of wonderbread. Normally when I make it, my crust is slightly on the chewier side, and my loaf has larger holes and does not rise to the size of my Dutch oven. Can anyone explain why this has happened? I’m so confused!
Recipe
360g water
500g flour
130g starter
13g salt
Process
Mix dough
Stretch and folds over a 3 hr period usually every half an hour but realistically whenever I get a break from my newborn…
Let BF on the counter until not sticky and easily pulls away from bowl
Shape and put in banneton in fridge overnight
Score
Bake in Dutch oven at 190c for 30 mins covered 20 mins uncovered
by Salt-Leather-6025
19 Comments
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I’m new so I don’t have feedback other than this looks SO good.
Ok
This seems to be the perfect bread crumb to me. That oven temperature is extremely low for bread baking though🤔
This is how mine usually comes out but I don’t hate it. I wonder this too.
I’d love to know how if you figure it out.
This is perfect! I would love to know how you do it😂
My sourdough bread are all like…well..sourdough bread, holely and chewy.
I can’t produce very fluffy sourdough bread like milk bread without cheating with a pinch of commercial yeast.
did you preheat the dutch oven? they really retain heat so they take a while to heat up but also a while to cool down. so if you put the loaf in as-is, it’s actually going to take a while for the loaf to properly be experiencing the oven temp, effectively lowering it.
have you made this recipe before? i mean exactly, like hydration, location, proofing. have you used the dutch oven before?
i’m not much of a baker, i’m just decent at cooking and i like learning
Is it possible you grabbed ap flour instead of bread flour by accident Just a guess
That’s absolutely perfect. Big holes are a defect. That is usable, butterable, toastable, actual bread. Enjoy it!
A firmer bread crumb is usually a sign of more salt than 2%. Did you maybe add that much? Maybe you didnt recognize..
Interesting technique. I usually yell at my BF if he gets on the counter.
I agree with the salt comment, 13 g salt for 500g flour seems a little high for a sourdough and can change a lot of things. I usually do 520g and 2 tsp salt (or about 11g). Maybe try with a little less salt and see what happens! Experimenting with single ingredient amounts can a see a lot of questions.
Chicken, bacon, lettuce and mayo between two slices of these. YUM 😋
Salt is more than i use, heat is less than i use.
I get results like that when I make sourdough with AP flour, not bread flour. It’s less chewy and has a smaller crumb. What flour did you use?
Mine looked like that too!! I wanted the big holes. It was too dense for me but tasty nonetheless. The stale end of the loaf is about to make the best croutons
Day 1201 of people posting dream loaves which I would do anything to have myself and complaining
This looks delicious!