Still fairly new to all this. I feel like I’m slowly making progress. What do you see?
500g Flour. 325g water. 110g starter. 10g salt. Autolysed for 30 minutes. Kneaded for about 10 minutes (2 rounds with 10 minutes in between). Stretch and folds every 30 minutes for 2 hours. Bulk fermenting ~15 hours. Dough temp ~78°.
I let the bulk fermentation go for a looooong time because every loaf previously was looking under proofed.
Let me hear your thoughts.
by They_Have_a_Point
32 Comments
It’s a tad hard to tell, but the interior looks like the crumb might be a tad under, and may feel tacky to the touch. Get a probe thermometer when you’re near the end of your bake time and make sure you hit 204-208°F to make sure it’s cooked through enough. That was a big change for my own bread, which felt tacky and was sticky enough to streak my bread knife. Now it’s fluffier and lighter, and not sticky!
I see you cutting directly on the counter top like some sort of animal.
Using a cutting board would help my blood pressure go down
I’d say it looks like very good and edible bread! If I had to guess very slightly under fermented and possibly slightly undercooked.
underproofed
You pressed on that bread like it owed you money.
Get a cutting board you savage.
i am so glad i’m not the only one whose fight or flight was engaged by the cutting technique lmao
Nice loaf. Get a sharper knife and a cutting board
Looks good to me but I’m just happy when my bread comes out edible lol
Looks good. Also all these people ragging on you for cutting on the counter. I never dirty a cutting board for bread 🙄
It’s underproofed
Your hands look great. Otherwise, the bread looks good too. I wish I could get as much rise out of mine. My belief is that if is edible and tasty it is all good.
Looks good, but try skipping the knead unless you enjoy it. I don’t knead at all. The yeasties do the work for you with the stretch n folds.
Is that you Jeff Dabe? 😉
Buy a cutting board psycho
You guys need to lighten up on the cutting board, he didn’t cut all the way through. Skills.
Everyone’s harping on this poor guy about the cutting board but it’s that knife technique that has me riled up.
Back and forth, not up and down. Let the blade do the cutting, kinda like a bow saw.
Bread looks good though. You’ll have to let us know if it passes the taste test.
Great bake, Awesome crumb.
Only way I can do that is with a taste test 😆 just it looks beautiful!!
I’m wondering about your starter strength. 15 hours is a long time considering dough temp and starter:flour ratio. Did you do a preshape? What’s your shaping technique like? Don’t answer these here lol just something that’s coming to mind
Biggest critique? Get a cutting board.
the stress of watching the hacking aside (many woeful crying faces here)… centre is a bit too dense and the crust too soft-looking. I think in the time it takes to learn to use a board and know how to use a knife/own a decent knife… a loaf could be improved
I think you cheated in school
You cut your bread like you have down syndrome
Underproofed. Also need to shape it better.
Use a cutting board you animal
You tried to cut it on a granite counter.
The way I SPRINTED to the comments 🏃♀️ she’s a runna she’s a track star
Stop cutting anything on a granite counter, you are destroying your knives and the counter.
Bread looks great though.
Get a cutting board.
Looks under cooked