Hi!!! This is my first ever loaf what could I do to improve this!! I feel like it’s kinda doughy? Dense??
I used
500 flour
375 warm filtered water
110 g active starter
10g salt
Splash of filtered water
4 sets of fold and stretches about an hour apart
And let sit in fridge over night then baked with lid on Dutch oven at 500* for 20 minutes , 450* for 30 minutes with lid off!
by justvibes2123
5 Comments
Gorgeous. I can smell that through the screen.
Beginners luck!
Hi. Excellent first bske well done. Your recipe seems fair but your methos appers off. You don’t mention autilyse post mixing nor Bulk frrment after stretch and folds. The crumb suggests the dough was underfermented and the gluten lacking in strength which points to inadequate stretching and folding
Forming gluten:
Several sets of folding and stretching and folding. Starts after a minimum rest of 1 hour autolyse(water absorbtion).
• simple bowl or counter stretch:
The dough will tend to stick to the surface. With wetted fingers tease up the far edge of the dough and lift up as far as it will without tearing, gently. Pull across to other side and lower down to seal on top. Twist 90° and repeat two or three times. When the dough resists, won’t lift, it is time to rest minimum 1/2hr to allow dough to relax. Repeat 3 to four times at 1/2 hour intervals
• Coil fold: bowl or counter. Tease wetted fingers in under edges of dough both sides, lift gently and allow self weight to draw down dough. Drop the near edge down ‘coiling’ the remaining bulk over to the other side. Repeat until the dough will not stretch under own weight. Time to rest dough . Three to four sets in all.
• Lift slap fold: on the counter , strectch dough to about 1″ thick. Reach over with wetted fingers and tease under corners. Lift up ajd across whole swinging the dough away so the dropping free edge slaps down then fold over the held corners and tap down. Repeat 3 to 4 times. Until no more stretch. Repeat sets at 1/2 hour intervals.
These folds are mix and match 3 to 4 sets combined total.
• Letter fold: like laminating; part of shaping process. Stretch dough out to roughly 1/2 ” thick rectangle. Lift far edge over to third point then fold other edge over. Tightly roll dough and pul tuck corners under bulk of dough to tension the boule. Lift and place in prepared banetton ready to proof after a rest of a minimum of 1/2 hour
Hope this helps.
Happy baking
Almost there, differently under proofed as evidenced by the pyramidal shape.
I do a similar recipe but with 350 ml water 100g starter. Worth a try dropping those back
https://preview.redd.it/87a8ffnkk7vd1.jpeg?width=3024&format=pjpg&auto=webp&s=994eb50c025b5ac77f596a8076a37df4bfe4f4ff