This is my recipe:
Levain: 50 grams of starter, 75 grams of bread flour, and 75 grams of water
For the dough: 600 grams of breadflour, 400grams of whole wheat flour, 700 grams of water, and 20 grams of salt.
My method: I autolyse it for 5 hours and my levain got doubled im size for 5 hours. After 5 hours, I mixed the levain and the salt together until incorporate and rest it for 20 mins. After that, I start to stretch and fold it for 4 times 30 mins apart and rest it for 7 hours overnight. In the morning it got doubled in size now, pre shaped them and bench rest it for 30 mins, after 30 mins, I did my final shape and proof it at refrigerator for 7 hours it pass the spring test. I pre heated the oven for 250c for 1 hour. I put my sourdough in and cooked it for 23 minutes and lower the temperature for 230c and cool it for another 20 minutes.
Is my sourdough just a shaping issues? I’m still having a hardtime shaping it, I’m still practicing on my shaping.
by Execiv
5 Comments
Dutch ovens are pretty superior for getting a good oven spring and ear because of the steam. Did you put a pan with water in the oven for steam?
Perhaps angle and depth of the cut? Make the cut more horizontal (45•} and see what happens? I don’t know, just offering my first take looking at it
did you bake the loaf as seen? i.e. just on the wire rack, no tray or anything underneath?
Before I started using a pizza stone to bake on, I just used a regular baking tray (not even preheated), and the loaf would burst out from underneath. This is because you need high heat to quickly form a crust on the bottom of the loaf, so the steam rises up as the path of least resistance. I wonder if the lack of anything underneath is allowing it to spread out because you’re not forming that crust on the base?
Dough not holding it’s shape is often a sign of overproofing also.
I don’t get the ear thing… in my opinion it tastes bad, it’s hard and crunchy. And doesn’t look good either. What is the hype about ears?? Can anyone explain?
1. Baking: use a Dutch oven or bake on a baking stone with steam in the first half of the bake. Preheat the oven for an hour with the stone/pan/Dutch oven already in the oven.
2. Scoring: slash at a 30-45° angle off-center. Think of dividing the loaf into thirds lengthwise, cut along a third.