I am not new to baking, but I had disastrous breads before and I think I finally made a decent one and I need to know if my other ones were just bad or this is good
Recipe was
300gr bread flour
210gr water
120gr starter
6gr salt
I first mixed everything but salt let it rest for one hour then mixed in the salt and did stretch and folds 4×40 minutes apart
I let it book for meant for about 5 to 6 hours and then shaped it and put it in the fridge for a cold fermentation for about 18 hours
I preheated my oven with the oven stove in it at 230°C for 60 minutes. I put boiling water under it for some steam and some ice cubes while I was baking it. It was with steam for 25 minutes and without steam for about 20 more minutes.
Then I let it rest for hour and 30 minutes before I cut it
There are a few things that I’m not sure of. The inside is maybe a bit wet and the bubbles are not that big. And maybe because of my oven stone the bottom doesn’t bake very well so I had to turn the bread upside down
The crunch is incredible and it taste so good but I just need some opinions. What do you guys think?
by Goodb1661
16 Comments
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I was using text to speech I didn’t mean book for meant I meant bulk ferment 🤦♀️
I’d have it. Nice rise.
Very nice bread! Congratulations! Would eat it right away
Looks delicious!
Really really nice 👍🏼
Since you mentioned that the bubbles are not that big, do you see that as a downside? For me personally, a regular load of bread shouldn‘t have those big air bubbles that Ciabattas etc. come with. I often see regular breads in Reddit that have those, and it looks great, but I would always prefer smaller and more even bubbles. I want my butter and jam – or whatever I put on my slice – to be distributed evenly without gaps / holes. I baked my first sourdough bread a couple days ago and it had some big bubbles, so I treated it more like a Ciabatta, but I would have preferred a crumb like yours!
It looks great and delicious!
Looks amazing
She’s a beaut.
I don’t know how you did this and maybe it’s just the picture, but it looks SO light and fluffy?? Like a croissant almost! Again, might just be the lighting or something. Or you’re a magician 👀 or you’re just better at baking than I am lol
Looks perfect!! 😍
The first photo didn’t look good but the rest of the photos show a fantastic loaf! Very nice!
Looks pretty good to me. I didn’t have good luck in my oven with water in a pan and pizza stone. I didn’t get a good rise and my stone cracked. I go with cast iron pans. You got a great oven spring. I preheat at 260C, first bake at 246C and finish bake at 232C (I use F not C). You’ll get a better ear when you get better at scoring. I don’t care about the crumb one way or the other; as long as it tastes good. It looks great to me.
Looks good. 😋
Where can I purchase this?
really nice!! I know you said in your writeup the inside is a little wet, but it seems like it rose pretty well so you’re on the right track.