This is my 4th attempt at a loaf and it went really well. It honestly feels like the way I made this loaf is against certain sourdough rules but it somehow worked great. It was still a bit gummy but not by much especially since you can’t really tell after toasting it. It honestly feels like I used the wrong formula in math class and still got the right answer😂😂. Any advice on how to improve? (Included image of ingredients and steps I followed)sorry if my handwriting is dog poop 💩
Recipe: 431g of bread flour 263g of water 10g of salt 96g of active starter
Steps(summed up) Combined water,salt and flour. Let that rest Added sourdough starter and mixed well. Let rest for 30 mins. Used palm for kneading for 3ish minutes. Let rest for 30 mins. Did one set of stretch and folds and then rested for an hour. Then laminated and shaped into ball. Let it rest for 3 hours(wanted to bulk ferment at this point but had no time). Then shaped into bannetone and bulk fermented overnight on counter. Then preheated Dutch oven in the morning at 425°f for 30 mins. Baked for 25 mins covered and uncovered for 22ish mins. Let it cool for 2 hours before cutting.
by 2000joha
16 Comments
**Hello 2000joha,**
Thank you for posting. **[Here is the posting prompt](https://imgur.com/a/De6AKiQ)** if you need to read it again. **[RULES LINK](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)** :-). This comment appears on **all posts**.
**[Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough)** with questions.
# **[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
# [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), &
# [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Let it get a bit more brown.
Yes
What is up with people in this sub who get perfectly fine loaves and act naive as if they didnt know they did good? You did not get this out of luck.
Your loaf is very good.
This looks great. That crumb is awesome, to the other commenter who said let it get more brown, as long as as the loaf is baked all the way through, which this is, brown it to your liking. Keep going!
How long was your overnight bulk ferment?
More than on the right track, I’d say “you have arrived”
No your on the wrong track. Your supposed to give me all your bread
Much better than mine!
On the right track? My friend, you *own that track!*
You’re there.
Looks real good!
How did you get the inside so airy?
I don’t know why people are so snarky at you! You made a beautiful loaf with great crumb. You should be proud of yourself. In fact in reading your recipe, it gave me permission to bake a pumpkin bread I’m making at 425F instead of my usual 459F. I was feeling conflicted because one of my last loaves burned (it was enriched.). Thanks for posting, I learned something today from you and kept your recipe to try. i like the idea of making the saltwater first instead of salt last. Then I can taste the saltiness. Nice loaf, OP!!
Wow
This looks yummy!!
Gonna try follow the recipe you have.
Still trying to figure out when it’s BF enough and when starter is ready, any tips?