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My first loaf! Do you think this might have been bulk fermented a little long?
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My first loaf! Do you think this might have been bulk fermented a little long?


I used this recipe from the pantry mama and I baked it following the method in my Tartine Bread book.

https://www.pantrymama.com/how-to-bake-simple-sourdough-bread/#wprm-recipe-container-4678

I bulk fermented on the counter for about 8 hours at 71°F then did the first shaping, rested for an hour and did the final shaping before popping it in the fridge for 8 more hours. I was a little concerned that I may have let it bulk ferment too long, thoughts?

Preheated Dutch oven in the oven to 500, dropped to 450 and baked covered for 20 minutes, took the cover off and baked an additional 20 minutes.

by kate_seddy

12 Comments

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  3. BlessedbMeh

    No. Great oven spring and crumb for a first loaf. Congratulations. 🎉

  4. trimbandit

    Great first loaf. Is there a reason you think it is over-fermented? I’m having trouble seeing from the pic, but is it slightly gummy on the very bottom of the crumb?

  12. grownandnumbed

    Stop and put this in my face

    Preferably my mouth

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