Hey everyone!
I'm a fresh sourdough baking aidint.
The above is my first ever loaf (50g starter, 400 white flour, 100 whole grain flour, 375g water and 10g salt).
The recipe said to bake it at your highest oven temp for first 25 mins with lid on – then 25mind without lid on lower temp.
The recipe said their highest temp was 250C and then they dropped to 225C.
My highest temp was 300C and i then put it to lower to 250C
Do you think that is the reason why the outside of the bread was rather hard? If I lower the themp would it be a bit softer?
Do i need to do anything else to reach that perfect crack consistency of the outer crust?
Thank you🥰
by PeakAboo05
11 Comments
To adhere to rule 5, my method was I think pretty regular – proof, stretch and fold three times an hour apart, put it into the dish to proof overnight and then to the oven
Well done!
I do 20′ at 250°c + 25′ at 220°C
Beautiful!!!
I like a hard crust so can’t really comment on how to reduce that based on my experience but some advice I’ve seen from other people in past posts/online recipes is to bake longer with the lid on and less time for the lid off, or to cover the loaf with a damp tea towel as it cools but maybe someone else has some better advice haha
If your oven could go to 500 you logically wouldn’t do double what the recipe creator did. Get an oven thermometer and measure it accurately. Will help you later down the line control this variable.
Congrats! From a point of view based in bread land Germany, this looks simply perfect. It doesn’t look, though, like having been baked at 300 down to 250C (even so, these are quite common temperatures delivered by rustic wood-fired stone ovens), it in fact looks bit blond for these temps. You sure you really heated up the oven accordingly, for an hour or so? Nevertheless, the actual temp was perfect. Well done!
Hi. Welcome to the community. That is a great first loaf. Well done.
In answer to your question. Yes. Lower the temperature to 250 preheat DO and oven let the heat soak in for a ½ hour the load your boule,, spritz with water Nd tur. The oven down to 230. 35mins lid on 15 lid off at 210
It’s a good idea to checkkyiur oven is reaching the selected temperature!
Happy baking.
This looks perfect to me! 😍
After I take my loaf out of the oven I leave it in the Dutch oven for about 10 min with the lid on. The steam helps soften the bread. Be careful not to do it too long or it gets soggy though.
That looks amazing for a first try. Now never stop, just keep going and you can experiment alot. I baked about 6 times so far and almost always a different combination of seeds and flour 🙈. Still need to try spelt…
Banging first attempt 👌
Nailed it!