Been making sourdough a while now. Wondering if this is standard, overproofed or underproofed? I want it a little “taller”. (swipe right to see it cut)
2nd and 3rd images are 2 different breads but same recipe.
After making, I always proof it in the fridge overnight.
Combine flour, water, starter, and 330ml water, leave to rest 1 hr. Mix 10g salt with 10ml water and let dissolve. Combine salt and dough after resting, then let sit for 40 min. Fold the dough and let sit for 40 min. Repeat process 3-4 times. After all folding, prep and put in a proofing basket, leaving it in the fridge to rise overnight. The next day, heat dutch oven for an 45-60 min at 450 before putting your loaf in the oven. While preheating, remove your bread from the proofing basket and score. Bake at 450 20-22 min with the lid on, 20-22 min with it off or until browned to preference. After removing from oven, wait 2-3 hours before cutting into it. Enjoy! less
EggplantThat2389
It sounds like you’re not doing a bulk fermentation after your (stretch and) folds. It does look a little underproofed to me, but I’m no expert.
Enough_Insect4823
No Mh
Misabi
Looks pretty much perfect to me. I think that’s just the shape you get work a boule, especially with that type of score. Have you tried making a batard, or putting it in a loaf tin instead?
Frosty_Solution276
One thought – maybe try cutting your bulk fermentation time a little bit shorter since you a cold retarding overnight. You might find there is extra gluten and strengrh left for the actual rise during the bake which can help make it taller.
Other ideas: * Spritz when baking with lid on * Lid on bake for 30min *Try 6min score during bake * Make sure to preshape, rest then shape somewhat tightly to make it a taut loaf in the banneton. Stitch sides to add extra tautness.
justhp
2nd pic looks maybe just a touch underproofed, but very close to perfect. 3rd looks spot-on. Perhaps tighter shaping would lead to a taller loaf.
Were the 2 loaves baked from the same dough? If so, did the 3rd get a little more cold proofing time or something?
katmighter
Are you giving it any time to bulk ferment after you complete all your rounds of stretch and folds?? I typically do 4 rounds of stretch and folds, 30 minutes apart. Then I let it BF untouched for usually around 3-4 more hours (on counter) before I do a preshape, 30 minute “rest,” and then a final shaping. Place into banneton and then fridge over night. Then I bake in the morning, letting it rest on the counter while preheating the Dutch oven. Also, adding 3-4 ice cubes into the Dutch oven below the parchment paper makes a noticeable difference in oven spring for me.
AlbertC0
You are skipping the bulk rise step. Going into the fridge after the stretch and folds slows the rise process down significantly.
As described stretch and fold as mentioned but every 30 minutes x4. Then put it into a straight walled container and allow dough to rise about 70% before shaping. After shaping it goes into the fridge overnight. Bake in morning.
I use a very similar recipe to yours and I like to spray my cold dough with water before scoring and throw 2-3 ice cubes in my DO when I throw it in the oven.
I have found better oven spring with that.
Another thing I tried was leaving the lid on for 30 min and lid off for 10, but I still turn the oven down to 425 at about 20 min and let it naturally come down.
salientalias
How many hours is overnight?
Something that’s helped me is letting it proof on the counter after the fridge until it seems proofed enough, though you do lose the “cold snap”
11 Comments
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Recipe:
Ingredients: 500g flour, 340ml water, 140g starter, 10g salt (optionally, 2 tablespoons fresh chopped rosemary)
Combine flour, water, starter, and 330ml water, leave to rest 1 hr. Mix 10g salt with 10ml water and let dissolve. Combine salt and dough after resting, then let sit for 40 min. Fold the dough and let sit for 40 min. Repeat process 3-4 times. After all folding, prep and put in a proofing basket, leaving it in the fridge to rise overnight. The next day, heat dutch oven for an 45-60 min at 450 before putting your loaf in the oven. While preheating, remove your bread from the proofing basket and score. Bake at 450 20-22 min with the lid on, 20-22 min with it off or until browned to preference. After removing from oven, wait 2-3 hours before cutting into it. Enjoy! less
It sounds like you’re not doing a bulk fermentation after your (stretch and) folds. It does look a little underproofed to me, but I’m no expert.
No
Mh
Looks pretty much perfect to me.
I think that’s just the shape you get work a boule, especially with that type of score.
Have you tried making a batard, or putting it in a loaf tin instead?
One thought – maybe try cutting your bulk fermentation time a little bit shorter since you a cold retarding overnight. You might find there is extra gluten and strengrh left for the actual rise during the bake which can help make it taller.
Other ideas:
* Spritz when baking with lid on
* Lid on bake for 30min
*Try 6min score during bake
* Make sure to preshape, rest then shape somewhat tightly to make it a taut loaf in the banneton. Stitch sides to add extra tautness.
2nd pic looks maybe just a touch underproofed, but very close to perfect. 3rd looks spot-on. Perhaps tighter shaping would lead to a taller loaf.
Were the 2 loaves baked from the same dough? If so, did the 3rd get a little more cold proofing time or something?
Are you giving it any time to bulk ferment after you complete all your rounds of stretch and folds?? I typically do 4 rounds of stretch and folds, 30 minutes apart. Then I let it BF untouched for usually around 3-4 more hours (on counter) before I do a preshape, 30 minute “rest,” and then a final shaping. Place into banneton and then fridge over night. Then I bake in the morning, letting it rest on the counter while preheating the Dutch oven. Also, adding 3-4 ice cubes into the Dutch oven below the parchment paper makes a noticeable difference in oven spring for me.
You are skipping the bulk rise step. Going into the fridge after the stretch and folds slows the rise process down significantly.
As described stretch and fold as mentioned but every 30 minutes x4. Then put it into a straight walled container and allow dough to rise about 70% before shaping. After shaping it goes into the fridge overnight. Bake in morning.
https://preview.redd.it/xsy5dndiovbe1.jpeg?width=1170&format=pjpg&auto=webp&s=6dd319142a1dc1efecf4976ce0d7fd230ea60d0e
I use a very similar recipe to yours and I like to spray my cold dough with water before scoring and throw 2-3 ice cubes in my DO when I throw it in the oven.
I have found better oven spring with that.
Another thing I tried was leaving the lid on for 30 min and lid off for 10, but I still turn the oven down to 425 at about 20 min and let it naturally come down.
How many hours is overnight?
Something that’s helped me is letting it proof on the counter after the fridge until it seems proofed enough, though you do lose the “cold snap”