Must preface with I am currently in the Caribbean for school and my house fluctuates but dehumidifier says it’s around 74ish degrees. I also do not have a thermometer to measure dough temperature (next buy, things aren’t cheap on island).
I have been trying to bake tiny rolls to try and get my technique down before making a normal loaf. Also with my school schedule, tending to the dough can be a challenge. My starter is about a month old and doubles with a 1:1:1 feed no issue but this time around I tried baking with unfed starter and this was my first loaf that rose during baking.
Around 6pm I mixed 10g unfed starter with 34g room temp water and mixed until frothy. Then added 50g all purpose unbleached flour (can’t find bread flour) and 1g salt and mixed until shaggy. I proceeded to do stretch and folds every 30 minutes for a total of 2 hours (4 times). I then covered and let it ferment. At bed time it wasn’t jiggly and maybe only rose 15-20% so I let it sit overnight because I thought it would be better to be over fermented than under. Woke up around 6:30am so 12.5 hours of bulk fermentation.
Dough was more than doubled, could see webbing all along the bottom of the container and the dough had two bubbles on its surface. This is where things went a little wrong. I floured my countertop and dumped the dough out but it stuck to the container a bit and seemed to deflate when it came out of the container. I was able to shape it into a loaf like shape and it semi held its shape but was still kinda flat. I place it back in its container (floured) and put in the fridge while I went to class and open baked it straight out of the fridge at 9am. I baked it at 175 Celsius for 20 minutes then jumped up to 200 Celsius for 5 minutes and it more than doubled in the oven which I was surprised since it seemed so flat.
I then placed on a baking rack for an hour and cut into it. I was hopefully because it felt airy and was semi squishy. When I cut into it I knew it was gummy but taste wise was not horrible and had a little sourness. Out of my three mini loaves it was the best yet and I’ve learned a little more each time. I know bulk fermentation is my downfall right now but any advice would be appreciated!
by LRickmon2
12 Comments
OMG I LOVE THE TEEENY LOAF
Is this sourdough for ants?
This is so cute! It reminds me of making pancakes for my dolls.
Ok, that is cute. And the crumb looks dang near perfect. I’m also not seeing signs of gumminess. A lot of beginners mistake proper hydration as gumminess in their loaves. Most expect that the bread will have the same dry texture as store bought bread. Fresh, homemade sourdough will be like yours, especially within a few hours of baking. If it bothers you, toast it before eating to dry up the bread a little more.
I’d say you’re ready to attempt a full sized loaf!
That’s so CUTE!!!!🥰
Omggggg so freaking cute!!!
I’m super new so idk if this would be helpful, but try using some tin foil to cover the loaf for the first 20 minutes of the bake. Maybe try a small-medium cone shape to save and reuse on your mini loaves.
I also have found good results from throwing at least one ice cube in with my loaf too bc the steam helps build the crust.
Also, do notttt cut your bread until it is completelyyyyyy cooled off. Some people say 12 hrs 🫣 I basically pretend my bread doesn’t exist until dinner time since I bake my bread in the morning. Truly my biggest heartbreak in bread making is not eating it hot out of the oven 💔 but I understand why they say that.
Best of luck!! Your baby loaf is on its way to perfection!!!
Yeah you took it just a wee bit over, but they look great! And a bit over proofed is definitely better than under proofed.
That’s the cutest little fail I’ve ever seen ❤️
It’s a BEBE loaf! SO CUTE!
If you can find a used Dutch oven with a lid you can help boost your oven spring. Other than that, you look ready for a full size boule !
For a roll this looks really good. It doesn’t *look* gummy to me. But if it is, you could probably adjust the temperature. I’d suggest upping the heat to 220c for 15 minutes and just check how “done” it looks. May need another 5 minutes but you want to get to that golden brown look. Its hard to tell if your roll is that because I don’t know the lighting but it looks pretty good.
> I have been trying to bake tiny rolls to try and get my technique down before making a normal loaf.
Just be aware that a full loaf will need different conditions in the oven than a roll. You ideally have a dutch oven and you want it much hotter: 230 to 250 range. Or if you’re using bread pans, you need to bake it longer than rolls: 220c for 25 minutes and then check if it needs more time. I’d suggest using a thermometer and check the center of the loaf the first couple times. Its perfect at about 90c internal temp.
The crumb looks great. I wonder what the tiny loaf will do if you score it. Why isn’t it more brown on the outside. Honestly curious.