Guys,
I am genuinely flabbergasted. I was so nervous baking this bread. I was an impatient wreck. But I am THRILLED to say it came out looking beautiful ( atleast in my beginner opinion )! I am so happy with the way it turned out considering it was my first time.
In terms of the texture, it is every so slightly gummy. I would LOVE if you guys could analyze my crumb and overall look of my loaf to help me figure out what I can do better! I had so much fun with the whole process of making sourdough, its my new favorite thing.
Would love ANY and ALL advice on how I can improve my loaf!
Recipe:
500g flour – 375g water – 55g starter – 10g salt
Mixed all ingredients together, and performed 1 set of stretch and folds every 30 minutes for 2 hours. and bulk fermented for about 6 hours ( %40 rise ). After bulk fermentation, I shaped my dough and put it in the fridge in a banneton covered for 17 hours before baking.
Baked at 450 for 30 min and then 400 for 30min.
by Senior_Entrance266
10 Comments
Good job! I’d add about 50g more of starter. Up your hydration a bit.
It’s so pretty!
Maybe bulk ferment a little longer. The outside looks fantastic.
i would push bulk fermentation a lil bit more but great work! no double its delicious still
That looks great! Your shaping is really good! Good bake too. I’d say you can push the bulk a little bit longer. That’ll help open up some of the smaller holes in the crumb. But that’s being nit picky because this is still a very good bake regardless of it being your first
https://preview.redd.it/7pgrsoj3p4gg1.jpeg?width=480&format=pjpg&auto=webp&s=7df87c11320fd8f508390e82a9e10072dba5b56f
Looks great, but a little under proofed. It has enough strength to create big pockets, but didn’t have enough time to fully even out gas distribution. I suggest letting it bulk in the banneton for 30-45 minutes longer after shaping.
Looks delicious though.
Agree with other comments…this is a beautiful loaf that even seasoned bakers would be proud of. If you pushed bulk ferment for another hour or so you might even out your air pockets and reduce the little bit of gumminess.
Congratulations! From the outside it looks amazoing. The crumb looks underfermented. So try to bf a little bit longer next time. Depending on your room temperature 40% is not sufficient
Here’s a guide which helped me a lot: [https://thesourdoughjourney.com/wp-content/uploads/2024/08/TSJ-Dough-Temping-Guide.pdf](https://thesourdoughjourney.com/wp-content/uploads/2024/08/TSJ-Dough-Temping-Guide.pdf)
She’s a beaut!