First of all, I understand it is beyond crispy. I didn’t have a Dutch oven, so I baked it in a cast iron skillet and didn’t think to change the temp/time (rookie mistake).
Ingredients
475 grams KA bread flour
100 grams starter
325 grams warm water
10 grams salt
I followed this recipe:
https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/
Started with my 2 month old starter, doubles in about 4-5 hours at a 1:1:1 ratio. I fed it at a 1:5:5 ratio the night before and it was tripled after 10 hours when I used it (passed the float test).
Mixed the ingredients and left for 30 minutes to hydrate. Did 4 rounds of stretch and folds, 30 minutes apart. Fermented for about 6.5 hours at 70° (I recognize this was probably not enough time, but I panicked and didn’t want to over-ferment). It was still sticky when it came out of the bowl. I then shaped it like they instructed and left it in the fridge overnight (about 14 hours).
Fast forward to this morning. Preheated the oven to 500° for an hour with the cast iron skillet in it (this was way too hot, I recognize my mistake). Baked for 20 minutes at 500°. Since I didn’t have a Dutch oven, I used my steam tray in my oven and put some ice in it when I put the bread in. Then after 20 minutes I turned it down to 475° (still too hot) and baked for another 20 minutes.
After a total of 40 minutes, it was burnt to a crisp (should have seen that coming a mile away). Left on a cooling rack for about 3 hours before I cut it open.
Outside of the burnt crust, it wasn’t that bad. I don’t know if it was underbaked, under-fermented, or both. It was a little bit dense. And one corner pushed out on the bottom (I called it a tail). That portion was a little bit wet on the inside still.
As this was my first loaf, I know I have a lot to fix, but what exactly can I do differently?
by MongrelMan828
15 Comments
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Looks really good!
Looks good how’s it taste?
Great!
Thank you for not underbaking you first loaf; you dodged a whole class of confusing outcomes [edit: because] of this decision.
Looks great – nice crumb – maybe a bit underproved? and a cute shape!
I love a dark/well-fired crust, and that looks delicious to me, although I can see why it might be too dark for others.
For your first loaf, you’ve done a great job! Keep it going!
This is terrific for your first loaf! Nice job
This looks great! I also don’t have a Dutch oven and have done the same process as you and my first loaf turned out burnt as well. I’ve been experimenting a little bit (yes I know risky with sourdough lol) and I have found that when I’m baking the loaf to have little loaf pans filled with water on either side of the loaf to create enough steam while baking. In place of a Dutch oven as well I’ve use a large casserole dish and it works pretty well (at least until I can get a Dutch oven).
As for the denseness of the loaf I usually let my dough rest for an hour after mixing then follow the 4 stretch and folds as you do and then I let my dough bulk ferment overnight between 8-10 hours. When I wake up in the morning I shape the loaf and let it rest for another 30-60 minutes until it’s properly proofed. The trick I use to test if it’s under/over/perfectly proofed is poke it once with my finger, if the dough bounces back right away it’s underproofed, if that’s the case I let it rest for 20 minute increments until it’s perfectly proofed. If the dough slowly bounces back and leaves a small indent still it’s perfectly proofed, but if it doesn’t bounce back at all it’s overproofed.
Hopefully this helps a little bit with your sourdough baking! Also I have to give you big props for the scoring on this loaf! I have not been too adventurous with my scoring yet but this score is beautiful!
Not bad at all. Big mixture of bubbles.
The crumb looks dope! I like it exactly how you made it. Synopsis, well on your way to opening up a bakery. You just don’t know it yet!
Crumb looks nice inside. I know many people use 2 loaf pans, one for the top and one for the bottom to create a Dutch oven, casserole dishes and other types of bakeware. Just with a few cooking tweaks and you have a perfect little loaf already.
Did you broil it?
Honest question. The crumb looks alright but how did you scortch the top?
Nice crumb!! So much better than my first sourdough! 😅
Positive: it’s well done.
Negative: it’s well done.
I have found this a really funny hobby and each time I learn a little something new. I’m new to it on like my 7th loaf. Things I have learned if you’re interested, I cannot bake at higher than 450 in my oven max. I have to put a baking pan under my cast iron to keep the bottom a nice color. I cold ferment over night but put on the counter depending on room temp for 2/4 hour before I bake. The doughs gotta jiggle, have bubbles and pull away from glass and not leave any behind.
Happy baking!