Just joined this sub today. Starter was begun from scratch 21 days ago.
Didn't quite get the rise I wanted (assuming that is the relatively young starter) but happy with the crust and taste. Might dial back the water a little next time to hopefully attain a more airy interior.
Tips welcomed/encouraged!
100g starter (21 days old)
475g flour
325g warm water
10g salt
Mixed, 30 mins rest, three turns with 30 mins rest between, 4 hours bulk ferment (until roughly doubled in size,) then shaped, another 3.5ish of room temp resting, scored then light flour dusting, into 1 hr preheated dutch at 480°F, 20 mins with lid, 16 without lid, then rested for 7ish mins before video was shot.
by No_League_8585
8 Comments
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Be patient, let your loaf cool down for an hour or longer. Everyone is going to shit on you here for cutting into it hot!
It just ain’t right!
Eek! From All us who have cut into that loaf when it was still hot-just be patient and let it cool completely (I’m talking hours)
Great job!
For the future, let it cool down. 2hrs til u cut is good
-10 points for Gryffindor for cutting too early. But really, looks lovely and delicous.
Cut it whenever you want. It looks great. It would look better with butter and Vegemite slathered on it.
Nothing makes me sadder than seeing steam come out of cut loaf. Cutting your loaf while it is still steaming hot will often result in a gummy interior; you’ll also get a better idea of how the crumb sets in your loaves if you wait at least 2 hours before diving in (I typically bake in the afternoon and slice it the next morning). This is important, as the crumb will give you clues on which steps during the baking process you can improve upon, and how.
What ambient temperature are you working with? At 4hrs of bulk fermentation followed by 3.5hrs of a second rise, my guess is that this, along with having a young starter, is potentially under fermented, causing a lackluster oven spring. For reference, I bulk ferment at 78-80°f for 9-12hrs, pre shape, 30min rest, shape, then put it in the fridge for 16 hours.
This is a nice first bake! Keep at it. You can only compare your current loaf to your last bake. Happy baking!
Looks great and steamy! Cut whenever you feel like it honestly.
The only tip I’ll give is to make your cut perpendicular to your scoring, that way you get the ear texture in every slice. But that’s just for uniformity and preference.