I’ve been sourdough-curious for so many years but never did any research into it until this sub started showing up in my feed. I’m so glad it did! I desperately needed a hobby and this one comes with yummy treats (if things go well, that is)! Here’s what happened…
– 100g starter
– 375g water
– 500g bread flour (King Arthur)
– 11g salt
Whisked the water and starter and then added the flour and salt. Mixed until I couldn’t see any loose flour sitting at the bottom of the bowl. Covered 30 minutes, then did S&F every 30 minutes for a total of 4 sets. Then I covered it and let it sit for 10 hours total (starting from the time I mixed the dough). The recipe I followed said to let it bulk ferment for 8-12 hours but to shoot for a 50% increase in size. All I had was a big Pyrex bowl so I couldn’t really tell. I tried shaping it but it was not cooperating at all. I put it in the fridge and got it back out 6 hours later. I let it sit for 3 hours before shaping again (still wasn’t cooperating but it was a little better than before). Then it went back in the fridge in a proofing basket where I then baked it 24 hours later (this recipe also strongly recommended it cold proof for 24-48 hours).
– Preheated with Dutch oven inside to 490°
– Scored dough and placed on silicone sling and into the Dutch oven. Lowered temp to 450° for 30 minutes.
– Took lid off and baked for 15 more minutes at 400°
And here we are. I’m guessing it’s over-fermented. Or over-proofed. Or both. I’ve since seen so many other recipes that vary by a LOT when it comes to time. I know it comes down to what works for each individual person, but I wish I knew where to go from here. It’s definitely edible and it could have gone way worse! But I know there’s lots of room for improvement.
Let me know what you think 😊
by ilovemoon1010
6 Comments
Looks tasty to me! Good job
Looks great! I would guess you over handled it a bit. But that’s the great thing about bread, it always tastes good anyways!
Nice job on your first loaf! I will say there isn’t *much* of a rise. I’d say your loaf was probably overproofed and the way I’m reading your instructions seems like there was a lot of in and out of the fridge action
My advice – bulk ferment on countertop for 8-12 hours, cold proof in fridge for 4-15 hours. I typically don’t like letting it go past 15h in the fridge!!
Yeah I would say over proofed. Those times seem a little iffy to me. Try to go by other indicators besides just a blanket time. E.g when doing bulk rise go by the volume change. 50% is a good number. Not necessarily doubled. When cold proofing a finger indentation should come back slowly. 24-48 hours seems like way too long. Usually just overnight is good.
Sourdough is a fun hobby but don’t be impatient or get frustrated. It probably took me close to a year before I got a decent loaf and even then doesn’t always work!!
I think 10 hours may have been too long with the higher hydration. Warm weather and humidity can also speed up fermentation. Yeast is very affected temperature.
I forgot to temp my warm water when making a loaf and my dough had doubled before I could even finish my stretch and folds 😅 but it turned out to be yummy focaccia
Loaf looks great! Don’t expect perfection and don’t give up. I promise it gets better with practice.