I used the recipe below and bulk fermented for about 12 hours in a 68ish degree kitchen.
Ingredients:
– 450g bread flour
– 150g sourdough starter
– 310g water
– 10g salt
- In a mixer, combine flour, salt, and water. Mix for 10-15 minutes until smooth.
- Add sourdough starter and mix for another 10 minutes.
- Put into a covered, lightly oiled bowl to bulk ferment (overnight)
- Optional: stretch and folds for inclusions
- Shape and rest for 30 minutes
- Preheat oven to 210 degrees Celsius and put Dutch oven in to preheat 5 minutes before putting loaf in
- Score dough, put into preheated Dutch oven, bake with lid on for 30 minutes (optional spray for crusty crust)
- Take lid off and bake for 25 more minutes
by Dramatic_Throat7958
41 Comments
Do you like it? If so, job done.
To me it looks like a great loaf for sandwiches.
Looks great to me!!
It looks fabulous
Slice, toast, butter, eat. If you enjoyed it, success! If you didn’t, try making small changes to your recipe/process and see if you prefer those results.
Slightly rare but looks really good.
Beautiful!
Personally, this is my ideal loaf. Less cooked (I call her blonde), smaller crumb to make spreading things easier, and with good texture. It is the PERFECT bread for avocado toast.
Some people prefer a dark crust and large open crumb, and it photographs amazing, but for someone like me who likes to toast and spread, this means my bread will burn when I toast it and my spreads will fall through the bubble holes.
If you like it, it’s perfect.
Five minutes to preheat the Dutch oven seems short to me. I get a good oven spring when mine has been in the oven during preheat plus about 15 minutes.
Plenty of crevices to hold butter when toasted. 10/10 would eat more.
Fermentation and oven spring look like perfection! as everyone else said, if you’re happy eating it, then it’s a good loaf!
I do not bake bread to look at it. I bake to eat it. If it taste good it is good and visa versa
Unless you’re going for the Instagram karma, this is fine. Open crumb can’t hold spreads. The main thing is the oven spring which you had plenty.
More importantly, how do you like your crust? I spritz mine with water before putting in the oven. Also I’d go higher on the temps if you want the crust. I do 460 F for 35 mins covered and 410 F for 15 mins uncovered.
This is how mine usually look! No complaints from my family!
if you saw what came out of my bread machine this morning you would quit your job and start a bakery with this as your flagship product
This is pretty much how all my loaves turn out. I’m happy with it. My neighbors love it. My kids think my bread rules!
It looks great, been there for what you mean but it will taste good! My personal choice is extra toasted😊
It looks very yummy. This is how I like it, because I like making sandwiches with my bread
Crumb wise it is exactly what I’m looking for. It’s perfect for sandwiches. I would go for more browning on the crust as this is what gives bread the taste. But that’s my preference. Good job.
Looks wonderful, balanced holes, nice rise especially for only 450 g.
Totally depends on your goals for crust and crumb. If it’s hitting the things you like then it’s perfect.
People I want to share my sourdough with prefer crumb like this so I’ll definitely be trying your recipe!!
If you and the people you love enjoy having it like this, then it’s perfect!
Gimme gimme. This is how I hope mine will turn out when the time comes!
You did good.
I think it looks wonderful. Some people prefer large craters, while others prefer more modest aeration. Personally, I love seeing giant craters that glisten in my sourdough. But if mine turned out like yours, I would still be very happy! You did great! How is the taste?
Totally fine man. You are gtg.
Looks perfect to me. How does it taste?
Looks damn good to me
It looks like something I’ll be doing for my next loaf.
Looks like a great loaf for sandwiches. If this is what you wanted, it turned out great.
Large open crumb, thick crust, and a dark brown color isn’t some universal ideal of bread everywhere. I get told by plenty of people they love my thick crust breads and others tell me they dislike it. Same with open vs tight crumb. Some like the holes, others don’t.
Bread comes in all shapes, colors, and sizes. Yours doesn’t have to look like everyone elses.
That crumb looks steady and comforting, like the bread version of a weighted blanket.
Uhm personally i wouldn’t care about how it looks if it tastes good. Let’s not complicate bread, it’s just some water and flour, our ancestors had done this for centuries and i doubt they cared about these details.
This is a good, solid loaf. It’s not too dense, but also a small enough crumb that you can actually enjoy it with butter, a cheese spread, or jam.
I know this sub stans hard for ridiculously open crumb but this is damn near ideal for me.
My sort of loaf 🤤 great work!
perfect load for sandos
Magnifico!
It is perfect.
Depends on what you like or what were you going for.
If you like open crumb, then this kinda sucks.
If you like a more dense crumb, then this is spot on.
For me and my taste, you nailed it 100%.
Idk if that’s what gaslight means but go off
Honestly if you’re happy with your bread. Own it 🙂
No, the dough doesn’t go in the DO till the vessel is very hot.
I would eat it