Long time lurker, first time poster. I’ve been using the following recipe for about 6 months and I am happy enough with how it’s going (I still don’t have a banneton or a proper scoring tool). While I like a chewy sourdough, the inside always eats a little too chewy unless I toast it. I’ve tried waiting a few hours before slicing, but still no notable difference. Any ideas? Am I simply underbaking it?
Recipe:
55g starter 425 g water
475g bread flour 25g ww flour 10g salt
knead 5-10 mins
2h autolyse
5 35min stretch and folds
Bulk ferment overnight
Shape, ~2h rest
Bake in Dutch oven:
475 30min cover on
425 25 min cover off
Cool on countertop 1-2h
by segrobe
3 Comments
Could be one of 3 things (or more, maybe someone has more info):
1. Undercooked: your recipe is 85% (plus a little extra from your [assuming a 100% starter]). This means you’re leaving a lot of extra moisture in the bread. Try a little longer on the bake.
2. Underfermented/underproofed: You also have an (I would call) uneven crumb which can be attributed to underfermentation/under proofed. Try pushing your bulk fermentation/proofing and see what happens.
3. Inactive starter: You may have missed the best time to bake with your starter. this just means there isn’t enough active yeast.
Bonus Answer: You’re not using enough starter. This is an add-on to answer #3. You’re only using 11% of starter. Most bakers, including myself, will stick to 20% (this of course can change). Try using 20% starter and see what happens. You’re not putting enough active yeast into the dough which just slows everything down.
You’re also not sharing what your Room temp is or wherever you bulk ferments temperature. This can have a large effect on your bread out come.
MY recommendation is answer #3/bonus – try using 20% starter and see what happens.
AP flour will give a more tender crumb than bread flour
86% dough hydration is part of it. You could cure the loaf by sitting it in the oven after the bake is done with the door ajar (out of the DO). That should help get more of the moisture out of the loaf if you are otherwise happy with it.