This is my fourth loaf of sourdough. The crumb doesn’t look much different than my first loaf, although the texture is much better. I think my first loaf may have been a bit underproofed. Looking for critique and/or suggestions!
Recipe:
500g KA bread flour
330g room temp filtered water
100g starter
10g salt
– Mix flour and 320g water, autolyse one hour
– Mix in starter, salt, and remaining 10g water, cover and let rest for one hour
– 2x stretch and fold, 2x coil fold every 30 minutes
– continue bulk ferment after last coil fold for 6 hours (total bulk 8 hours) in ~70° kitchen
– preshape, 30 minute bench rest, final shape and then in banneton for cold proof in fridge for 11 hours
– preheat oven w/ dutch oven inside for one hour. Score and bake for 20 minutes at 480° with lid on, 3 ice cubs between parchment and DO. Reduce heat to 450, remove lid and bake 30 minutes
– let cool one hour before slicing
by stef630
11 Comments
………….what exactly do *you* think needs improving? Are you going to sell your breads? If not, there’s no need for improvement. Even if so, I’d buy that. 🤷🏻♂️
Well , looks great! But more importantly, how does it taste?
Bake it longer
Crust color is uneven. Try taking it out of the Dutch oven for the uncovered portion to see if you can get more even browning before changing time/temp if you’re otherwise happy with it.
You might have too much parchment paper in the Dutch oven to get an even color.
This is beautiful!!
It looks great! Shape, size, and crumb texture look awesome, but the color looks even (which is not necessarily bad). If you use dutch oven you could be a bit more conservative with parchment paper or consider getting a different lidded vehicle for baking
I look at this and think “man I suck”
looks amazing!! how did it taste??
I thought this was the logo for a second
For me the colour could be a bit more appetizing although honestly I’m not sure what should be done. Other than that that’s one immaculate loaf!