Trying my hand in sourdough. I was expecting my first try to not be great, but wasn’t expecting it to be this bad.
Used 60g of starter. I fed it and let it sit for two days rather than one before beginning and I think that contributed to this flop
Mixed the 60g starter with 500g flour and 375g water and 12g salt
Did the whole folding, bulk fermentation, fridge rest and then Dutch oven bake. Baked for 20 mins too….
Any tips for this monstrosity,
by Significant-Archer29
38 Comments
What temperature did you bake at? 20 minutes is a very short baking time to begin with and the bread is obviously undercooked because the dough is raw in the middle.
The part of the crumb that is cooked(ish) is clearly underfermented. You need to ferment this dough much longer–probably twice as long as you did previously.
It’s also underbaked, but I think you know that already. Ensure your dutch oven and your oven are both fully preheated before trying to bake, and you need to bake for as long as it takes to get the internal temperature to 205 F. If you don’t have a thermometer, start with 50 minutes at 450 F.
Overcooked bread is far better than undercooked bread, so err on the side of overdone.
Looks good, crunchy on the outside, gooey on the inside 😋
Can you tell us what recipe you’re using? 20 minutes is way too short. And what was your oven temp? If I had to guess from looking at the outside of your bread, I’m gonna guess the temp was too high, and the bake time was too low.
normally, I would say that you have to wait for it to finish cooking before cutting it, but I don’t think it should ever be this raw in the center out of the oven, my guess, cooked too high and fast
Looks way too light on the outside.
Get yourself a food thermometer so you can make sure the inside is cooked before pulling it out 👍
My breads go in the oven covered for 35 mins at 475 and 20 more mins uncovered at 450. 20 minutes is not near long enough.
Ignoring the baking time, don’t wait two days to bake after you feed your starter. If it’s taking that long to reach peak either your ratios are too high or your starter is too immature. You want to start your dough right around the time your starter reaches peak (about 4-6 hours after feeding if you do a 1:1:1 ratio)
The biggest problem is you didn’t bake it for 45”. I doubt the center would be so creamy if it just cooked long enough.
You obviously didn’t bake it long enough. That’s your problem lol
If anyone here is giving advice other than “leave it in the oven much longer” they’re fully insane.
Thermometer. Get a probe thermometer. They’re like $12 at the store. You can even use it for other things.
Did you use a recipe? You should use the starter when it has doubled in volume. In a Dutch oven I cook 30 minutes at 450° F, uncover and cook 15 minutes at 400° F.
The outside was indicator it was undercooked, make sure it’s very golden
Don’t beat yourself up. Keep trying and get your bake time and temp dialed in. One suggestion is 450F for 50 minutes in a Dutch oven with the last 15 minutes uncovered.
I thought this was a giant mochi
It looks like the Camembert of sourdough
why? it looks good dough XD
This is just severely underbaked. Most sourdoughs need to be cooked 40-50 minutes before theyre done.
Edit:removed question that was already answered in op
Did you let it cool down before cutting it? They say cutting your read whilst it’s still.hot.can result in a gummy texture 😬😅
Im guessing your starter isn’t matured enough.
That’s in addition to the obvious “you didn’t cook the bread enough”.
Congrats, this is the most epic fail I saw on this subreddit. Exemplary.
All other folks complaining about crumb structure, it’s hilarious.
It’s only upwards from there.
Ooo I’ve never done that!
Marshmallow inclusions? /S
Where did you get your recipe and baking instructions from. I’ve NEVER seen a recipe say bake for 20 mins
Did you try baking it?
Have you tried baking it?
Bread with cream filling
You halved the cooking time. Your recipe probably said 20 minutes lid on, and 20 minutes lid off. 500-470 is the baking temp I’d recommend
Well if your starter died, you can just scoop out the inside and make another starter.
Queue the song all the wrong things.
Cook to 205 internal which takes me at least 50 min in a dutch oven
20 minutes?! That’s not long enough.
Burrata sourdough? 😅
Basque bread?
I think your bread might be slightly under baked
r/buratta would like a word
Oh no baby what is you doin