Relatively new to sourdough baking. Tried the aliquot method for the first time because I couldn’t get bulk fermentation right on my own…and the results for proofing were great!! I baked in my parents oven today to get these loaves done for Easter dinner. My oven is much older than there’s so I had to take these loaves out 15 minutes sooner than usual. Total make time: 20 lid on 15 lid off at 450degrees. I’m worried that they’re not done on the inside, but can’t cut them until dinner later. Not sure if it’s too late to buy them back in at a lower temp? They’ve been out for about 30 min. Or if they look done. They sound hollow with the knock test. Any help is appreciated!!
Recipe followed: southern sourdough co. Original sourdough recipe.
Aliquot chart followed was from @crustcravingsbyhannah on Instagram
by Entire_Economics_847
13 Comments
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Please excuse my misspellings 😂
When you think they might be done you stick a thermometer in them. Internal temperature of 200-208° is done. But those look done to me. They look great.
Only one way to find out.
They looked fine to me. Beautiful loaves 😻
In the future if your top is browning too quickly you can tent some tinfoil over it to give the bread longer in the oven.
Instant read thermometers like a thermopen are wonderful. Bread should be 195-200’ F. Long done from the outside! They are beautiful!!
Looks good to me.
If it’s sounding hollow that’s a good sign.
If you’re extra scared, you can also stick it back in a medium oven (350F-400F) for a few minutes to drive out more moisture. But that doesn’t necessarily get your center up to the cooked temp easily without drying everything out on the outside.
As noted, probe thermometer is the best way to know for sure. But also generally the 40minutes of cooking (or 35 at 450F like you did) will get you fully cooked especially if your outside is that deep golden color you got.
Note a lot of recipes drop to 425 uncovered so that the bottom gets a bit darker and to more gently cook the outside while the interior finishes up.
I wouldn’t put it back in, that’s about how long I cook it and you kept it at a high temp. They look great!
If only there was a way to find out…
They look amazing!!
Really nice oven spring. What is the hydration level of your sourdough recipe?
Use an instant thermometer. Anything above 205 Fahrenheit is done.