I’ve been using @amybakesbread recipe on Instagram which is
Levain:
90g active starter
90g room temp water
90g white bread flour
Dough:
230g levain
400g room temp water, about 70ish
600g white bread flour
12g salt
3 stretch and folds 1 hour apart, and I’ve been leaving it on the counter for an hour after that. It doesn’t rise much on the counter though. Then bulk ferment for 24-48 hours. Preheat oven to 500, drop down to 450 and bake for 25 mins in a Dutch oven with lid on, then 20 mins with lid off. Let cool completely for 6 ish hours before slicing or bagging.
Am I not strengthening the gluten enough, overproofing, or something else? I’ve baked probably 25-30 loaves and they all come out this way. Any help would be greatly appreciated!
by Anxious_Estate_6933
5 Comments
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How old is your starter? What are your starters patterns (how long does it take to double at room temperature after you feed it)? How old is your bread flour and what the protein%
EDIT..more questions and comments
24-48 hours bulk seems very long. I bulk 8-10 on the counter.
After.bulk, what do you do for shaping?
I don’t think this is wrong. A lot of delicious bread has a crumb exactly like this. What is your % hydration?
You are not enjoying it enough
Mine always looks like this, I would love to know why.