This is what the crumb looks like, it’s very elastic-y and the crust is EXTREMELY firm and chewy. We came to the conclusion like two weeks ago that we wouldn’t even do bread and now my mom is pissed because she bragged to everyone that I make sourdough (I’ve made 2 loaves, both this texture) and now I have to make them for family. I’m straight up panicking, I’ve fed my starter and bulked it, but I can’t cut into these loaves and make sure they’re okay. Plus both of my parents are convinced that these taste and feel right and no matter what I say they won’t believe me, they keep saying “oh it’s the best bread I’ve had” and “well I really liked the texture” BUT ITS NOT RIGHT AND THEY’RE BIASED BECAUSE I’M THEIR KID whether they’ll admit it or not.
I honestly don’t know what I’m doing wrong but I don’t have enough time to strengthen my starter because they’re for this weekend. Any tips would be great!
The recipe I use is this one and I do an overnight ferment added onto this recipe before baking:
https://www.tiktok.com/t/ZTY4ebFyE/
by I_Like_Metal_Music
24 Comments
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What was your bake time and how long did you let it cool?
This bread looks great and your crust isn’t thick.
Gift/serve the bread, either ask for feedback or don’t, and move on with your life! There is literally no downside here, other than your time being volunteered by your mother. Sit down with your mom and firmly set boundaries around the fact that your time is not hers to give. Let go of being a perfectionist. You’re not a professional baker, you have nobody demanding you to be perfect.
Even if someone doesn’t like the bread, nobody’s dying here. It’s fine.
Oh, and if your centers are doughy,
1) don’t cut until the bread is *cold*
2) make sure the lid off portion of your bake is at least 15 minutes. A good place to start is 450°, lid on for 20, lid off for 15 and go from there
3) for a thin, crispy crust, toss a single ice cube into your dutch oven when you put the bread in. In between the paper and the dutch. Steam makes a crackly crust, but it will eliminate any flour contrast on top
4) sharpen your knife
I’ve learned through serving failure loaves to friends that even if it’s not great sourdough by my standards, it might still be pretty great homemade bread. Most people won’t know the difference and will be thrilled to have fresh bread made by someone who put love into it. Even better if you serve it up for them warmed with some dipping oil with garlic and spices – every failure I’ve ever baked has been happily devoured this way.
Good luck with your baking! And tell your mom to ask first next time, 10 loaves is a lot of work and money.
Your bread looks good. Just bake it for 5 minutes more. You really got a great looking crumb there.
You got the talent. Bake bake bake!
FWIW this crumb is my absolute favorite style.
They looked perfect to me. I agree with them.
What’s not correct about that loaf? Looks great to me
Bread looks very CORRECT! 💅🏽
Do you leave your starter out or refrigerate it until ready to use? I fed it for a week outside the fridge and the gummy crumb and crust went away
Does the bread taste pretty darn good? Just make the bread and let people enjoy it. Everyone else isn’t a critic!
I just started over the last two months. Every single loaf I’ve made, first one was over proof, next one under proof, most have not been pretty at all, 100% of them have tasted absolutely delicious. I think that’s all that matters 🤷♂️
Imposter syndrome. It may not be perfect but trust me, much better than average bread or underproofed bread
“Hey mom, what do you want me to bring for Christmas?”
“All the sour dough you can!!!”
Little did she know a friend’s mom ordered two loaves and a two pans of Hawaiian rolls and my cousin already asked me to bring two loaves………..uh mom I basically am already bringing all the sourdough I can!!! 🤦🏼♀️
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Do you have a commercial oven? Are these mini loaves? I’m very curious about the logistics of making 10 full sized loaves of bread in a home kitchen. Also I would eat that bread. I would not complain and would be thankful if you gave it to me 🥹
The photo is not very clear, so I can’t comment on the degree of fermentation. However, if you are struggling with overly chewy bread, it could be that your flour is too strong (high protein content). Using a flour with less protein content will produce a more tender loaf. Don’t go too low though because the bread still need the protein for structure.
This will be the first of many Christmas’ where you bring your loaves. A delicious tradition everyone will look forward to for years to come. It will be gone before you even have a chance to get real critiques. Just enjoy these first few loaves and take the year round grow. Next year’s loaf will be better.
Cheat and use yeast AND starter. No one will know or care.
The customer is all ways right in matters of taste.
Bad homemade bread beats store bread 90% of the time.
>“oh it’s the best bread I’ve had” and “well I really liked the texture” BUT ITS NOT RIGHT AND THEY’RE BIASED BECAUSE I’M THEIR KID whether they’ll admit it or not.
I get this too. And I’m middle aged.
Meanwhile my wife appreciates my hobby. She does not enjoy chewing through my bread, especially if it’s re-heated and even tougher. But anyway don’t be surprised if your parents are prouder of your bread than you are.
Many of us in this sub want our bread to look like what you’ve made.
Soon you’ll learn that bread made by you has a certain character. There’ll be bread from some bakeries that you like more than your own. And you’ll often eat bread that sucks, cos you make better loaves.
Your not looking at this from the right angle, you get to practice five more times of you make two loaf batch, ten more if single.