The sourdough starter was above my fridge in a 67 degree home. I fed it 7:00 pm last night, and then again at 10:00 am today, and let it rise until about 5:00 pm. It didn’t quite double in the jar.
At 5:00 I mixed the dough and let rest for 30 mins, then did 4 rounds of stretch and fold every 20 minutes. The dough was not very stretchy.
The bulk ferment was from about 7:00-10:00. It definitely did not double. I shaped the dough at 10:30, then placed it in the fridge, covered by towel.
This morning I preheated my Dutch oven to 475 for 30 minutes. I took out the dough, scored it, and baked covered for 20 minutes, then uncovered for 20 minutes. I let it cool for 2 hours and then cut it open.
I know I need to get started earlier so I have more time for bulk fermentation, and overnight proof. I also think I need a more active starter and/or put it in a warmer place. Any other feedback?
Thanks!
by Weekly_Ad8095
34 Comments
When you feed the starter again to make the bread, you can use really warm water, I’m talking like 90 degrees. Otherwise it seems like you have deduced most of your issues, this is purely a combo of probably a sad starter and than a short bulk. Keep at it though! Not bad for a first go
Longer bulk fermentation is the biggest thing, but you’ve already figured that out! You can always put it in the fridge overnight to “pause” and then continue bulk fermentation the next morning at room temp if it still needs more time.
Are you kiddin?!!! It looks great!!! Especially for a first sourdough!!!! Keep on keeping on! Practice makes progress!!!
Great loaf! 👏🏼 get yourself a good bread knife if you’re going to be baking regularly
i don’t necessarily think you need to start earlier. my kitchen is quite cold this time of year and i push my bulk fermentation from about 9pm until the next afternoon. normally around 12-16 hours (depending on when i’m home) and then after that, i either bake or, if i don’t have time, i toss in the fridge. i think if you left your dough until the next morning in the bulk fermentation you would be golden
Now this is a realistic first dough…well actually I am a guy too (which is kinda lower in this hobby statistically), and my first bread was also like this with the bigger holes which was due to less fermentation and also the starter wasn’t so great.
I’m here for the knife comments.
Go hawks!
Go hawks!
Go Hawks!
nice! my first 10 or so were pretty bad. my wife used to write a “sentence a day” thing and on one of the days she wrote that i baked a bread “that looks like a brown rock, i declined to taste”. 😀
on the cutting: i cut with a bread knife until i hit that concrete crust, then switch to a big sharp knife and just press down while rocking it back and forth. lot easier than trying to vut all the way. 🙂 my bottom crust is always dang hard, but i love eating every part. 🙂
Awesome rise on this!! I would also say longer breaks between stretch and folds, like 45 min at least between each one (the first being 30 min is fine, I do that too). Also try doing coil folds instead of stretch and folds for some
Being cut with the first knife you ever owned.
This is like negative asmr
Don’t be afraid to bulk for longer. I go 7-8 hours most times and I have a super active starter!
Good first loaf! Please get a good bread knife so you don’t hurt yourself cutting your loaves 😅 I’ve gotten myself a few too many times.
Honestly, if your first loaf isn’t gummy in the middle, you are doing great! What is wrong with our society these days. This is an amazing first loaf!
(My first loaf was the wrong size – the size of a grapefruit 😂, a little gummy inside, and it still tasted good. It’s rarely a complete fail.)
Love the toddler cheering you on! 😂 so cute
Oh hey cooper dejean from the eagles went to Iowa! Go birds!! 😂 good first loaf too.
In heaven there is no beer!!!
The kid is your biggest fan lol
Just commenting that your sweatshirt is dope. That’s all. Bread looks killer good work!
Guys fork out 20 bucks and get a sharp bread knife from Amazon, you wont look back
That is a monster loaf. The fact that you got it baked so evenly is the result of great temperature and time management during the bake. Congratulations
That’s good for your first time! Soon enough you’ll get a crumb so open that people will comment on it saying how much they *hate* an open crumb, because it won’t hold anything.
(They’re wrong, btw)
Looks underproofed. The crumb is very tight. Nice rise though.
Looks pretty good for a first! But for the love of God and all that is holy, get a proper bread knife.
GO HAWKS!
Looks grilled cheese ready!
I just knew this was going to be about the knife 😂
Looks good! On Iowa!
Go hawks! Great job.
Invest in a nice sharp bread knife.
Go hawks