I've stumbled into the canon event of eating under fermented bread and finally making a really good loaf and crying to the bread gods that I have been a fool all this time.
I have been experimenting with the aliquot method and keeping my dough in the oven with the light on and the door cracked. I still nervously shaped and baked too early but this time I decided to push it a little further and take my dog for a walk first.
Boom, no gumminess, soft fluffy inside, crunchy crust. I kinda biffed my shaping by overdoing it and tearing the skin but I managed to save it.
Sob.
by 99redfloatythings
3 Comments
Also here is a super awesome recipe I’ve been using: https://cdn.shopify.com/s/files/1/0684/0552/6781/files/8_Hour_Sourdough_Bread.pdf?v=1715455910
The only other factors were I cold proofed for 4 hours and used a bit of newer discard BC I was 50g short on levain. I know people say don’t do that but I was curious and didn’t notice much of a difference in taste.
Curious What your whole process was? Just trying to learn because I was told my bread is under fermented
My advice is always this: don’t worry about time. Let your dough tell you when it’s ready to be shaped. Your dough should increase 1.5-2x, and it should look a little bubbly. I don’t like using time as a difference in temperature and recipe and started activity can all change how long it takes. If you have a kitchen with good environmental control, and bake regularly enough that your starter is consistently active, then you can use time a bit better. But absent that, let your dough let you k ow when it’s ready.