Dining and Cooking
Rate my loaf!
In Sourdough

Rate my loaf!


Open to critiques / criticisms / praise 🙏🏼

I used a recipe found here (almost exactly.)

Ingredients:
• 100g starter
• 375g water
• 500g bread flour
• 12g salt
1. Mixed the starter and water, then added the flour.
2. Let the dough rest at room temperature for 1 hour.
3. After 1 hour, added salt and performed 4 rounds of stretch-and-folds, spaced 30 minutes apart.
After the final stretch-and-fold, let the dough sit at room temperature for about 4.5 hours. Shaped the dough and placed it in the fridge overnight (about 12 hours)
4. Baked in a Dutch oven: I preheated the Dutch oven to
500°F. Baked for 30 minutes with the lid on and added water to the oven for steam. Finally, I removed the lid, lowered the heat to 425°F and baked for ~25 minutes more.

by peanutbutter_oreo

22 Comments

  1. threeeyedfriedtofu

    damn

    edit: now I feel bad because of the mean comment :/ try fermenting your dough a bit longer or at warmer temperatures and make sure your starter is active👍🏻

  2. TheDesertDookie

    Looks a little dense, I would let it ferment a little longer. Maybe try just mixing the flour and water and let that autolyse for an hour before adding the starter and salt.

  4. MarsaliRose

    Your BF wasn’t enough time. Use a temp probe and chart.

  5. keoghberry

    Probably needs a lot more time bulk fermenting on the counter, that’s what my first few loaves looked like. You could reduce the water to 350g on your next go and the dough will be easier to work with

  6. Burquaqueen

    Not bad! As others have said, adding another hour (maybe two) to your BF time will get you better results. But look at that ear! You’re clearly moving in the right direction!

  7. sunmellie

    This looks under proofed. How old is your starter? Does the starter double within 4 hours? What temperature was it bulk fermenting at? It seems like you only had it bulk fermenting for about 7 hours. Unless your starter is very strong and the room temperature is above 75F (24C), that is not long enough.

    Edit: I saw your other post saying your kitchen is around 71F, and you made your own starter. You’re doing pretty well so far! This just needed more time on the bulk ferment. Also, when my kitchen is that cold I let my dough proof at least an hour at room temp after shaping and before going into the fridge, so it can rise a little more.

  8. Just_Elk_1185

    Under fermented and I’m not sure that your starter is ready. Idk how long you’ve had it but if you’re feeding 1:1:1 you may try a stiffer feed to beef up your starter. Happy baking.

  9. samizzle82

    What percentage did the dough rise when you left it to bulk ferment? It looks like it isn’t cooked properly and that can be because it didn’t rise.

    1. Be careful with bulk ferment – too long and to much rise and there will not be enough active bacteria to grow in the oven and make it rise.
    2. Make sure you get enough tension on the dough when shaping it.
    3. Try retarding the dough in the fridge overnight once shaped in its basket before baking it

  11. real_justchris

    Ignore the haters!

    1. Good ear – you’re getting some decent rise which is a good effort for your first few. Your slice game is on point.
    2. It looks a bit under proved. Presuming you’re northern hemisphere it’s getting quite cold, so you need to proof for quite a long time.

  13. MrBabyArcher

    As everyone else said your starter is still young and you also underfermented, but it’s not bad for a first loaf. My first few looked like that and it only got better.

    Also, I do 330g water, 100g starter, and 500g flour. Maybe reduce your hydration since that’s kinda high for a beginner.

  14. Any_Presentation_124

    Build a stronger starter and longer BF! Trust!

  15. tiramison

    Brilliant first loaf. It appears to be kneaded and shaped well, solid coloring from baking. As others suggested it just needed more time to ferment (and possibly a bit longer in the oven) to get rid of that stodginess. Nevertheless, you should be very proud.

    Try cold proofing in the fridge overnight

  20. MasterBayte2

    4/10

    Its underfermented. Either starter needs more activity or you need to let bulk ferment longer. I wouldve rated lower but the shaping and scoring look decent enough. You have potential, you just need the right fermentation.