First time baking anything. Just followed Clare Saffitz’s NYT recipe (and videos) pretty closely. Struggled a bit with my levain and fermentation because the house is running cold but the oven light helped out a lot.
700g King Arthur bread flour, 300g whole wheat, 750g water, 200g starter, 20g salt
Lessons(?)
-Try to catch my starter on the rise and not after peak
-Use warm water especially in winter
-Overproofed I think? Dough was in the fridge for 44 hours when I had to go to work, and came out of the baskets much more limp & less airy than when they went in
-Definitely work on kneading/folding and shaping. Been watching bread code for this, I’m hoping more structure will help with oven spring
-Sharper blade for scoring
-Baking is hard but fun!
Would love any feedback & advice
by Professional-Toe5694
10 Comments
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https://preview.redd.it/9o0p6n620wle1.jpeg?width=3024&format=pjpg&auto=webp&s=d7faae4351dcd77bc898cf649008683f3ed97a3c
After 8 hours of bulk fermentation. Next time I’ll knead more after adding the salt and starter and fold more times before pre-shaping
These look great, you should be proud. Congratulations.
Definitely not overproofed. That crumb is the stuff of dreams. I’d say the only “improvement” to be made is in your final shaping.
Gorgeous 😋
It’s beautiful, nice job!
This is awesome! Great Work
I’m drooling through the screen, great job 🤘
You should be proud! Great job 🙂
First loaf? This looks better than my 25th loaf. Well done! Enjoy!