Sourdough is SUPER forgiving. I had this in the oven at 500°F for AT LEAST 90 minutes (covered) before I got off my calls and realized my mistake
No matter how much overbaking you do, you will not remove the gumminess from underproofing your dough.
Make sure the timer is within proximatey to wherever your going to be!!
Recipe: 600g KA BF, 100g WH, 85g starter, 70 % hydration, 30g salt. Hand mix all ingredients together and proof for one hour. Place dough on counter and knead for about five minutes and return to counter. Let proof another 4-6 hours, or until double in size. Shape dough on counter and place in banneton. Cover and let rest in fridge overnight. Bake covered at 500° for 30m with a few ice cubes and then reduce heat to 400° and uncover. Bake another 30-40m or until crust is a desired color.
If you want chocolate brown on the verge of solidified lava, continue to bake until your house smells like bread and you forgot you were even baking.
Remove from oven and let cool for a minimum of two hours before slicing.
by sixfourtykilo
13 Comments
And 4. A burnt crust is very tasty
We discussed this on a site with contributors from Malaysia and other hot places, such as Australia.
One method was to start off with slightly chilled water and then as the dough started approaching 30C placing it in the fridge for an hour. Then letting it rise on the side until it was getting too warm again.
Others avoided the hottest part of the day. Yet others ran air conditioning.
The very serious folk had bought small second hand worktop fridges and setting them to maximum cooling. The the plug went into the socket on a temperature control unit (which plugs into the wall socket) with the probe led into the fringe. That arrangement worked perfectly.
In winter a beer warming mat is placed in the fridge and that is plugged into the temperature control device.
Having said all of that your loaf looks rather good. It might have done a bit better with some sun screen though 🙂
Still a good bake in my book.
Nice one.
>continue to bake until your house smells like bread and you forgot you were even baking.
oh man, do I feel this.
UPDATE: I CAN BAKE!
https://preview.redd.it/dgvb2ugpm1ue1.jpeg?width=4080&format=pjpg&auto=webp&s=0bef0e5bafc23e69e15d0c0190659bfea27451da
4.2% salt? 30g? is that a typo? That seems very excessively salty, and I’d be surprised if you even got a good rise with that amount.
IMO bread flour is always a bit gummy
thought I was on r/smoking
Yep, I once did my 20 minutes covered, took off the lid, forgot to set another timer and went and played baldurs gate for about 45 minutes before I remembered. It was fine!! I was shocked
https://preview.redd.it/p9v0qwlto2ue1.jpeg?width=3024&format=pjpg&auto=webp&s=d9df15983070dac3a87c83e14b945de5d6764767
However, these were NOT edible. They were as light as a feather!
Hey now you don’t have to put your bread in the toaster anymore!
I’d still eat it!
stop pls 90 MINUTES that’s crazy it still looks tasty, definitely would eat
It doesn’t look under proven to me