Hi all sourdough lovers❣️ I’m reaching out for help with matching my actually first ever sourdough loaf I did few months ago. It was perfect for me, the dough very well it kept its shape after putting it out of the prodding basket and it had amazing oven spring. It even had beautiful ear and looked great. I’m attaching a video of it.
Since then, I trying to match the same baking result without success. I’m running a note document with all the ingredients and steps I’m doing, so it would be easier for me to guess what I did exactly different then the first time but I’m running out of patience.
For example the loaf I baked today will be Shawn in the comment under this post – no matter how deep I cut it it does not create any kind of ear, it has very small oven spring and many times it’s spreading like a pancake after I put it out from the basket. The water percentages are exactly the same, the same goes for the sourdough etc. Below I’m attaching my recipe and small step by step I’m doing. Please help 🙏
Ingredients:
– 300g sourdough solid starter (75g liquid starter : 75g water : 150g bread flour)
– the starter above goes to the fridge for ~ 14-16h or on the counter for around 6-8h
– in the meantime autolyze of 500g bread flour and 300g water
– after 3h of autolyze mixing together to doughs and for the final minutes of mixing I’m adding 1g of dried yeast and after few minutes 15g of salt dissolved in 50g of water
– doing few round of coil folds keeping top of the dough at the top all the time
– sometimes doing one lamination but didn’t notice any better results with it
– pre shaping with shoe lace pattern and putting the dough to the basket
– keeping it on the counter for ~1-2h so it starts to grow and then I’ll put it in the fridge for around ~16h
– baking in home oven warmed up to 220°C on a pizza baking stone for around 50 minutes
The result is quite a tasty bread, but no matter how hard I try, I cannot match my first ever result in terms of the oven spring, the shape and general look of the bread.
by Afraid_Dance5709
2 Comments
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Do you bake with steam? It seems like the crust might be setting too fast. Try baking with some steam for the first 15-20 minutes. Temperature-wise, you could try warming the oven/pizza stone up to 240-250 degrees (if the pizza stone can handle it) before putting the bread in, and then go down to 190-200 degrees while steaming, and finally crank the temperature up (220-240 range) after removing the steam.