I definitely need some work. This was a 73% hydration dough. Shaping needs improvement, and trying to nail the scoring as well. Sometimes it works and other times it like this.
Process was…
Rested after mixing. Autolyse for two hours. Transferred to bowl and let it rest for half hour. 4 Stretch & Folds half hour between. Bulk fermented for 1 1/2 hours to 50%. Divided, shaped and cold proof. I think this is where I messed up.
Cold proofed 14 hours. And baked.
by TJsFX4
24 Comments
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Bro this is an above average loaf. Good oven spring, well fermented, pretty open crumb. Solid work, it’s not that bad. I severely overfermented my flatbreads the other day, its as bad as it gets and i still ate them and were not that bad. A bit sour, yeasty but i toasted them additionally and i would even say they were delicious.
This looks better than the loaf I baked this morning. I’d be very happy with this
This looks proper, I don’t see anything wrong
Crumb is very good !
Looks a tiny bit over proofed . When it’s like this , do a shallow score.
not sure what the issue is here?
At least it’s edible??? Surely sarcasm right? That looks like a great loaf of bread. Even It has flaws. Stop over thinking it and just enjoy what your doing and it will work out just fine
Fishing for compliments, are we?
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What is wrong with it…..
Bro is fishing for compliments. The bread looks delicious!
Rested after mixing, autolyse for 2 hours? What is this process lol. Run that back again?
Oh please it looks perfect.
To me it didn’t look right and looked over proofed. I was expecting a better “ear” on the bread. I appreciate the replies.
americans, Ill let you in on a secret: not every loaf of sourdough bread needs to be this high hydration open crumb monstrosity with an absolutely massive ear where you can barely even spread butter or jam on.
Cold proofed for 14 hours should mean it packs some flavor as well, though I guess I can’t speak for the taste, but this looks like good bread to me.
Ingredients: 900g Bread flour, 50g wholewheat, 50g Rye, 703g water, 200g sourdough starter, 20g salt. 73% hydration.
It’s slightly over but no one is really upset with that loaf
I’m confused about what exactly is wrong. I think you’re being too hard on yourself.
Give me good flavor over a good ear any day.
Looks better than edible!
Comparison is the thief of joy.
I looks great!
Looks alright to me
Looks great honestly
I swear this sub is 80% posting good-to-great looking loaves with self-disparaging language or “my first loaf!” (spoiler: it wasn’t) fishing for praise and compliments from the community.