I finally got a loaf that isn't gummy and tastes fantastic and just has that bread chew without it being gummy! It got dark because my oven is having some temperature issues BUT how does my crumb look? (Ignore my mess. I was making lots of other things too so everything was everywhere yesterday)
Thank y'all for telling me its fine if it's sticky! If I had gone by stickiness I would have another overproofed loaf. 💚
This is:
150g active starter
325g water
500g flour
10g salt
1 hour sit, 4 stretch n folds every 30 minutes, counter proof almost 5 hours (it was 80F in our house that day and the dough temp matched so it went quick) in the fridge for 16 hours. Preheated oven to 500 with water tray, put in loaf, lowered oven to 475 for 30 minutes, took top off and lowered oven to 450 for another 15 before the internal temp reached 209. These temps usually keep my loaves with a nice golden brown but sometimes my oven suddenly goes super hot and if you don't notice in time and turn it off and back on it burns everything. 😒
by Altruistic_Trash3204
6 Comments
Wow! I do not think it’s too brown but I prefer crusty. What was your shaping method? It looks beautiful!
Do you keep the water tray in the oven during the entire baking process? What’s the benefit ? Thank you
For my open bake loaf pan I preheat to 395° with a pan in the bottom rack. Just before I put my bread in I add the water to the pan to create a steam. And cook for 45 minutes. I’ve done it 4 times now and perfect every time. Temp is at 205-210 between 42-45 min.
So new to sourdough and trying to learn still, I’m trying a different recipe every week to see how I do and what I like best, I think I’m going to give your recipe a try next weekend!
I’ve been getting semi sticky/gummy bread still that I can eat but not near perfect yet. I’ve a similar temped house so my dough is also around 80. After the 16 hours in fridge do you let it sit out for any specific time or just as long as the oven takes to heat up? Also have you ever tried this recipe with honey in it?
That’s not too dark at all.
Grats! That looks awesome! (and I don’t think the crust is too dark – it looks just right!)
If you want to try something else to see if you like it, try reducing the amount of starter you’re using. It looks a bit high there. I tend to see up to 15% of the flour amount, and yours is 30% of the flour weight. YMMV depending on how hydrated your starter is, how old it is, etc. I’ve found that an early problem I had was using too much starter, and that led to some flatness and gumminess.
What kind of flour are you using? (protein percentage is what I’m looking for mostly)