Hello!
Made my first loaf last night and wanted to see if this crumb is good? Not sure if I’m needing more/less bubbles in it? I think it had a nice crust, but the bottom was a little dark for my liking. If I want them to taste more sour, do I leave it in the fridge longer for the final rise?
This is the recipe I used
https://idiesfarm.com/easy-same-day-sourdough-bread-beginners-recipe/
by apate_dolus
1 Comment
Hello! First off, great ear! As for your crumb, it looks underfermented imo. You can tell by the mix of really big bubbles and clusters of smaller bubbles. The size of bubbles are personal preference, but I think most people want a balanced mix of bubble sizes, not too big and not too dense.
Not sure if you did this, but I don’t suggest following the exact bulk ferment times a recipe gives. It all depends on the temp of your house and humidity. Time and experience will help you recognize when you’ve reached a perfect bulk ferment. One way to check if your bulk ferment is done is to use a clear vessel so you can see the bubbles in the dough. You want a thorough distribution of bubbles, but you don’t want too many on the top because that indicates over fermentation. You can also poke the dough. If the dough sticks to your finger then it needs more time. I find this approach a hit or miss depending on humidity (I live in the south so humidity can be the downfall of my sourdough 🫠), but it’s a good measure when you’re starting out. The dough will also be nice and jiggly, kind of like a jello, when it’s reached a good bulk ferment. Overall the best way to measure your bulk ferment when starting out is the bubbles imo.
If you don’t want the bottom to be dark then place a baking sheet on the lower rack under the Dutch oven/baking vessel.
If you want more of a sour flavor use a little less starter and let the loaf cold ferment longer. This makes the bacteria work longer leading to a longer ferment time and more acidic dough.
Don’t be afraid to make a few experimental loaves and make mistakes. I’ve found it’s the best way to learn while making sourdough. Hope this helps, good luck!