First loaf! Following this recipe https://www.pantrymama.com/how-to-bake-simple-sourdough-bread/
It says wait 4-6 hours before cutting into the loaf, and I've seen other people say they wait at least 24 hours… Does it really make that big of a difference? How long do y'all generally wait? I feel like a kid waiting to open presents on Christmas morning!
by photoplata
12 Comments
OR can any sourdough savants tell me if it’s okay just by looking at the outside? 😄
It is simultaneously possibly the best and worst loaf you have ever made… only time will tell!
Don’t tell anyone but I quite often chop mine open after about an hour. The crumb is pretty set by then and warm bread is too good to resist. You just have to be careful not to squish it while cutting. You may lose a bit of steam but if you’re eating it within a day or two it won’t make a massive difference. Some people swear by curing it for a further 24 hours but I much prefer the fresh warm bread myself.
Well now you know
24 hours? Who are these people?
So profeshionaly
Yeah… I usually cut into mine 1-2 hours in and don’t have any issues lol. I’m not sure why they’re saying 4-6 hours lol.
Until you cut it open, the crumb is both open and perfect and tunnelled and gummy.
I cut into mine after an hour and it’s fine
fast fact- if you eat it all while it’s still warm with lots of butter no one will know to judge you
I try and wait about two-three hours. I’ll run a thermometer into the loaf and won’t cut into it until it is below 90F. (32C).
Yeah, it’s even worse some Rye loaves are best 1-2 days into it, especially high hydration loaves with seeds.
Oh boy you are NOT kidding about this 😂😂