Used the Clever Carrot beginners recipe. Starter is 1 month old.
500g Canadian Bread Flour
150g starter
250g water (low hydration so I can score better!)
15g Salt (by accident, should be 10)
27g Olive Oil (by accident, should be fine 25g)
My house is 20 degrees Celsius so I know it’s not super warm for bread baking!
5 hours bulk fermentation then overnight cold proof.
Is this under fermented?
Thanks all!
by Hefty_Zucchini6820
12 Comments
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I think it looks perfect !
Your bread looks great, especially the scoring.
It does look like its a bit dense, but within the range of okay. If you want a lighter more airated crum, proof longer.
So, in my house it is around 16-17C on a given day and I bulk ferment for 8 hours. I will leave mine in a more sealed container to keep warm. i like [these](https://www.webstaurantstore.com/) because the lines on the side help me to track fermentation.
The second thing I do is simply increase the ratio of active starter.
Create a levain of equal parts water & flour to give your bread. Ill often do 50G equal parts starter, flour, water and let it rest 12 hrs.
Lastly, try spiking with Rye. I have found swapping in 1/6 Rye flour limits flavor impact and encourages rises.
Olive oil does make bread more dense too.
Touch underproofed if you want something more airy but I think this looks really good honestly! Good floof 👍🏼
This looks like a pretty good crumb for this hydration. Doesn’t look under fermented.
I can’t tell cuz I’m dumbfounded by your scoring. Beautiful job
Nope perfect its ok to have some larger holes as long as they are not too large
I’ve made this recipe a few times and this was how mine turned out.
Great for sandwitches
Looks good, if you like it, it’s fine. If you want more open crumb, proof longer, proof at higher temp, use more starter, all sorts of adjustments you can make. That is the beauty and the curse of sourdough baking. 😀 😱
Just slightly under, but just barely, but really low hydration. No reason you can’t at least go 65% or 70% and still get good scoring. If you find that it’s too loose at that level, then it’s the quality of your flour.
its lovely