Dining and Cooking
I was so excited by the rise on my second loaf until I cut into it
In Sourdough

I was so excited by the rise on my second loaf until I cut into it


Saw an old post that said the King Arthur no-knead sourdough recipe was idiot proof but…

I think I got impatient and put it in the oven before it had warmed up to room temp after I took it out of the fridge. I also preheated the Dutch oven because that’s what the last recipe I used called for. Definitely think I learned my lesson that dough temperature is actually super important.

by EurekaMichelle

11 Comments

  1. loop-spaced

    Your dough is wayyy under fermented, this isn’t a dough temp issue. I always bake my dough cold, right out of the fridge, with a preheated Dutch oven. 

  2. Killer_Panda_Bear

    Yeasts go dormant under 38f. The fridge temp to aim for for overnight proofing or bulking is 42f. I put my fridge on the lowest setting and it seems to be 42f.

  3. No-Proof7839

    You could fill it up with sandwhich filling now

  4. IceDragonPlay

    I don’t know which of their no knead recipes you used (they have a few) but if it is one that has part of the fermentation during stretch and folds, then in fridge, then shape cold and let it rise more. The rise more at room temp needs at least a couple hours. But it could need more time than that if you are using an immature starter.

    Don’t worry too much, there are often a couple flops before you get the hang of it!

  5. atrocity__exhibition

    Did you bulk ferment at room temperature at all?

    Dough usually requires 4-6 hours of bulk fermentation at room temp (possibly more depending on the temperature of your kitchen), then shaping, *then* 8-12 hours proofing in the fridge, then bake. You can bake straight from the fridge… no need to let it get up to room temperature.

  6. Nicolas30129

    Nothing fermented here, is your starter alright?

  9. No_Dot6414

    You can absolutely put the dough in the oven straight from the fridge IF and only IF the dough is properly fermented. I don’t know which recipe you used but this issues is not related to the dough temp. It’s a severely under fermented dough.

  10. Icy_Entrepreneur_520

    This kind of looks like hollowed out Jamaican hard dough bread 😂

  11. Scoreycorey515

    Store some valuables in those loaves.