This is my first loaf of sourdough. I followed the recipe by Alexandra Cooks with:
375g water
100g peak active starter
12g salt
500g bread flower.
I mixed it without doing an autolyse first. I did stretch and folds incrementally for the first 2 hours while keeping it in my oven with the light on, and then kept it in the oven with the light on to bulk ferment. Total bulk fermentation time was about 6 hours. When I put it in the fridge it was jiggly and had some bubbles, though it would stick to my finger (unless I wet my finger too) poking it left indents that very slowly rose. Everything seemed to be going fine until I tried to shape it. It was not so sticky it was just so hydrated I think that it kept spreading. I could not preshape or shape it for the life of me though I did my best. I also threw in some more coil folds though I realize that probably wasn’t a good idea? I was just trying to get it stiffer, with not much luck. I finished that to the best of my ability and then put it in the fridge for 12 hours – preheated Dutch oven and baked on parchment paper+AP flour for 30 minutes at 450 and then 20 minutes uncovered at 400 and these are my results!
Though it’s not so bad for a first loaf, and it’s pretty damn tasty, it’s a tad bit gummy and a bit flat. I think the dough was definitely too hydrated? And maybe counter bulk fermentation would be easier next time so I don’t miss the window. Any tips would be appreciated!
by soul_searchers
10 Comments
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This is the recipe I used: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/
Enjoy
I’m no expert but this looks good to me!!
Looks so good! Nice job
it looks great
I think it’s possible your starter was immature! When I had an immature starter my loaves looked exactly like yours. And they tasted delicious as I’m sure yours did, but they were impossible to shape and often flatish.
Super good. It’s overproofed hence flat. If you want to improve try to reduce bulk timing a little like 30 mins given all the other factors remain the same.
First off… congrats. That’s a lot to celebrate. Your first loaf and it’s good tasting. Bravo!
Now I must say that for someone brand new to this you need to consider hydration and technique. That is a very wet dough…78% hydration (assuming a 100% hydration starter). As you stated that this is your first loaf, you may want to lower your hydration to something more manageable to start. The high hydration doughs are much more finicky and technique for handling is developed through experience. Many experts recommend starting with 65-75% hydration for easier handling, as higher levels produce stickier dough that’s harder to manage without experience.
Not all flours handle 78% well—lower-protein all-purpose flour exacerbates issues, while high-protein bread flour (12-14%) performs better. Beginners may lack techniques like proper stretch-and-folds, coil folds, or wet-hand handling to strengthen the dough.
Many bakers settle around 78% once experienced, as it balances open crumb with manageability, but starting lower (e.g., 70%) builds confidence. Gradually increase hydration as you improve—your flour’s absorption and your handling skills will dictate what’s “too high.” If you’re struggling, try reducing water by 20-50g per 500g flour next time and focus on strong gluten development through folds.
It’s a million times better than my first. Well done!