Here's my batch from today, working towards perfection, but it's a long way off. What could have gone wrong? Did it need more fermentation?
300g water 100g starter 450g flour 10g salt Bulk fermentation: 7 hours at 18°C, then chilled for 12 hours. Baked in a Dutch oven: 255°C for 20 minutes with a lid, then 240°C for 20 minutes without a lid.
I need advice!!! 🙏🏽🙏🏽
by Few-Charge-8679
16 Comments
[deleted]
Yes looks to be underfermented. At that temp id try longer bulk probably 12 hoursish
Isn’t this what the Sourdough Journey would call “nicely proofed, wild crumb”?
[https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf](https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf)
A bit underproofed but it’s looking really good 👍🏻👍🏻👍🏻
It’s looking great! 🔥
I was in the same boat, then I started being much more violent with my shaping (like shaping fully twice), and proofing longer in the bannetons.
In my mind (no means an expert) that kinda “spread out” the large bubbles from the bulk ferment and also allowed the dough to hold much more air in the last proof.
seems like a shaping thing to me. maybe degas a bit more in preshape
Have you tried cold proofing? E.g. 24hr fermentation in the fridge
I think it looks great. 😊
Looks great!
i think it looks great!
Thanks for the comments! I’ll follow your advice and extend the bulk fermentation next time. I wasn’t too keen on the crumb either; it was a bit dense and chewy. On to the next one! 💪🏾💪🏾
https://preview.redd.it/xlenp65wijeg1.jpeg?width=1125&format=pjpg&auto=webp&s=86c2ddec058ec501607a32fa1527429f72a3f6c8
This is just a guide because most often our recipe and hydration is not gonna be the same as what he used so I would just use it as a guide for the percentage of rise you’re looking for depending upon the temperature of your dough. If that fluctuates throughout the bulk fermentation then it’s a bit harder to gauge how much rise you want out of your bread.
I keep mine at 80° in a proofing box so judging from this guide isn’t as difficult as those whose kitchen has broad temperature fluctuation.
He takes the temperature of the dough right after he does all his stretching folds and or coil folds and right before he begins bulk fermentation.
In his video he makes it a point to state not to go by time but to go by what your dough is telling you/how much it is rising. In fact, he tears off the column that shows the time and says don’t go by time.
When you pulled it out of the fridge after the 12hr cold ferment, how long did you wait before placing it in the oven? Did it come back to room temp?
That looks so good
Ok, I have to ask, and don’t be offended, but I see a lot of loaves that look like this and it looks dry to me. Is it dry?