recipe:
– 500g King Arthur bread flour
– 350g room temp water
– 100g starter
– 10g salt
details:
– mixed starter with water and flour until shaggy dough formed
– left at room temp for 1 hr
– 4 sets of stretch and folds
– 7 hr bulk ferment (used bulk fermentation chart by the sourdough journey)
– cold proof for 24 hrs
– baked at 450 degrees covered for 30 minutes then uncovered for 10 mins
any advice welcome! texture feels slightly gummy and I believe it’s a bit underproofed
by Guilty_Singer_9006
9 Comments
this is a beautiful first loaf!!! congrats!! i have no tips
You should be giving me tips! Look at that ear!
How would you say your crust is on this one because I bake covered for 30 and uncovered for 25 but I’ve noticed that my gloves are super crunchy but it’s how I was supposed to be. I think I just prefer a softer loaf if that makes sense, so how isthe crust texture at uncovered for only 10?
Gorgeous!
She’s STUNNING 🌈
For a first loaf that is excellent. My only suggestion is to do turn the temp down a tad for the last part of the bake, and turn the bread partway through in your oven. The browning is a bit uneven with some very dark spots and others remaining light, rotating it/moving it partway through the last stage will help it brown more evenly.
Eat it with a good quality salted butter? That’s it. That’s my advice.
My tip is to keep doing what you’re doing
Wanna know how I know you’re american?