Beginner sourdough baker.
Please can I have some feedback on this loaf? It has pretty big holes, but these appear to be fairly evenly spaced out. My understanding is that this is therefore an ok crumb structure? Or would you say it’s slightly underproofed?
Process:
Starter feeding
10g starter
50g flour
50g water
Dough recipe
450g bread
100g starter (20%)
300g water (70%)
10g salt (2%)
Mix flour, water, salt and starter together until everything is fully incorporated. Wait for 30mins.
Perform a set of stretch and folds, then 2 more times, spaced half an hour apart each time.
After the final stretch and fold, remove the dough from the bowl and ball it on the counter. Place it back in the bowl, cover it and leave it to bulk ferment until doubled in size.
This was in bulk ferment for about 10 hours, so I added some stretch and folds towards the end.
Pre shape. Remove the dough from the bowl, placing it sticky side (bottom side) down on the counter and then ball it. Leave it for half an hour uncovered.
Flour the top of the ball, flip it over and shape it. Place it in a baneton and then leave it in the fridge overnight.
The following morning, pre-heat a dutch oven in the oven from cold. Pre-heat for at least 30mins at 240c.
Score the dough and then place in the Dutch oven. Bake for 30mins, covered, at 240c. Remove the lid and bake for a further 20mins at 210c.
by sloankettering88
5 Comments
> It has pretty big holes, but these appear to be fairly evenly spaced out.
The way I view it, crumb is judged in two ways: Consistency, and how open it is.
Consistency is the most important factor, since having overly dense crumb in some places, and great big tunnelling holes elsewhere, can make the bread a bit unpleasant to eat.
Open crumb is in the eye of the beholder. Some people really like lots of holes, some people don’t.
Some of your holes do look a bit like they’re “tunneling,” which might indicate underproofing, so if you don’t like that feature of the loaf, you could experiment with taking the bulk rise a bit longer. On the other hand, it looks awfully great to me just as it is.
You beautiful bastard it’s beautiful.
Looks fantastic— this may be the pedant in me, but I wanted to point out that your baker’s percentages aren’t accurate — nothing terribly big, but if you want to do this actual recipe at a different size using them, it will be a little different.
100g starter is 22.2% of 450
300g water is 66.6%
10g salt is 2.2%
Again, not a huge difference, but it might be enough to be noticeable, especially the amount of water.
500g flour
100g starter vs. 110g
350g water vs. 333g
10g salt vs. 11g
did I mention this looks fantastic?
I come here to stare at bread to cure my depression. Our AC is currently down and slated to be replaced on the 15th. I have not baked in 2 weeks…
If you could be so kind as to send this to me, I’ll happily discard it for you. I’ll probably use cream cheese.
I like it. I’m a fan of an open crumb