this is my third loaf ever and it smells amazing and stuff but the crust is really thin and very soft… is that normal?
i used my approximately one month starter (100g), 375g water, 500g high protein flour and 10g salt. needed all together, 45 mins rest, two sets of stretch and folds then two sets of coil folds. i let it bulk ferment for around 10 hours? just as long as i was out and until it was jiggly. then i shaped (already seemed super airy and light then) and put it into my banneton overnight.. i baked it at 230 in the dutch oven with the lid on for 20 mins then lid off for 10 minutes and out of the dutch oven for 15 coz i wanted it to be a bit browner. it smells great its just the softness i’m just worried about the softness… any tips?
by Remote-Extension44
5 Comments
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It looks perfect to me
I may have to quit this sub for a while…post after post of delicious, beautiful looking bread with the breadmaker asking “did I do it wrong? Is my proofing not good?”. My sense of reality is slightly shaking…
Looks more underproofed than over tbh, the ear not opening fully is usually the giveaway. Soft crust is probably just needs longer in the oven uncovered.
Cmonnn this looks great!