Used this recipe and followed it exactly. Used a dutch oven. BF for about 14 hours. https://youtu.be/4gEoh3sk2AE
by borrowedurmumsvcard
Used this recipe and followed it exactly. Used a dutch oven. BF for about 14 hours. https://youtu.be/4gEoh3sk2AE
by borrowedurmumsvcard
20 Comments
https://preview.redd.it/71tc6js7rqgg1.jpeg?width=3024&format=pjpg&auto=webp&s=f5479c5a8f86f3ecd28fc10eb179884cbde1e474
I need a new bread knife. Also scoring is hard 🫣
Also correction: BF for 4 hours with oven light, and cold fermented for 14 hours. I don’t know all these terms yet
Also I have cutting boards I promise I was just being dumb
It looks great to me!!
Looks great! And a longer cold ferment time can help give it a more sour taste.
Thank you so much for posting that I’m two weeks into making my starter and my kitchen is a little on the cold side so I bought a warming plate and I’ve got it sitting on that. I was wondering how long I needed to wait before attempting a loaf and now I feel very secure in waiting at least a month or even longer. Your bread looks great!
Not bad! Personally I would keep it in the oven longer to get a darker brown crust. I like the flavor like that, but some people think it’s burnt lol. To each their own.
If you want it to be more sour you can use less starter (10-15 % instead of 25%) and let it ferment for longer. Although 14 hours seems really long…. My apartment is cold as ferk right now and the longest it will ever take is 8 or so hours.
Also agree with the people that say cold ferment. Makes it taste better, and you can bake it whenever you want the next day.
Sidetrack note, it says dechlorinated water or whatever. You can just use sink water, doesn’t make a difference imo. I’ve got Chicago tap water, I don’t know if it’s any different from most tap water.
That looks like it would make a delicious sandwich.
Great job OP! My first loaf years ago was a dense brick lol! I’m didn’t get to this level until attempt #3 so great job!
Great bread, sick shirt
Your bread knives would stay sharper a lot longer if you didn’t cut on top of a metal rack. Cutting boards are cheap.
Maybe grab a cutting board soon
looks great!! also i have the same shirt ❣️
This looks amazing, I wish my first dough was as successful as yours!! Good job 😊😊😊
WTAF are you doing? Cut your bread on a cutting board, not the cooling rack.
I recommend using recipes from Peter Reinhart, Nancy Silverton although her recipes are sometimes a bit much. Not YouTube videos. The Fresh Loaf. The Perfect Loaf.
I could already tell you nailed it by looking at the squishyness of it while you cut it
I’ve been told how you feed your starter can influence what kind of culture your starter is, which in turn affects taste.
IRRC if you go for regular feedings with more flour than water, you will get more yeast and less acid producing bacteria (good ones cant remember the english word atm), resulting in a less sour flavour.
Regular feeding with more water than flour should give you more sour flavour
DISCLAIMER: OK, so I’m more or less a noob i have some loafs & pizza doughs under my belt, but that is it.
That said, I tried dryer feeding to get some more rise in my bread with decent results 🙂
Underbaked. What does squeezing it accomplish? Get a cutting board.
Another diabolical cut. Is this the same person?
Looks great but put it on a chopping board to cut, dont clang your knives against the cooling rack metal, can dent them.
Looks amazing – nice job! Ignore the people harping about cutting boards. LOL
I haven’t tried it myself yet, but I read somewhere that citric acid can help boost the sour flavor. If you’re feeling adventurous, it might be worth looking into!
Also, you can cold ferment for longer – I usually go for 3 days.
Looks really nice!!