First picture is my first loaf now that I have my hands on a Dutch oven. Second pictures is my most successful without the DO.
I have used other people starter and made my own on separate occasions. Always failed. Maybe 2 good loaves out of 20. Finally a coworker gave me some starter and I was like "okay, we're gonna troubleshoot until I finally get it". I found I was fermenting way too long, and using very high hydration which was just too much for me at this point. I now ferment for a few hours on the counter, shape, and fridge overnight. This is a 60% hydration. This is now my 4th successful loaf using this technique and the most beautiful (probably because of the DO). Don't mind the blueish tinge, I used water steeped with butterfly pea flower for a funky halloween loaf. Didn't hold the color very well 😂
by Elegant-Wasabi-5900
6 Comments
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Nice looking loaf there. Wanna see that crumb!!🤣
Making a loaf myself, in the middle of the second fold!
Hi. Congratulation good bake. Structure could be a little more even . That is down to stretch fold and shape technique.
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
Happy baking
Hi
I can see you’re new to the sub – Welcome! 👋☺️
Zip
It looks great! Don’t feel bad about taking 8 mths to have a successful loaf. I took even longer. I learned I started with way too high a hydration for a beginner. Under proofed, over proofed, you name it, I did it. All the mistakes a rookie makes and the learning process.
The rise, color, shape, everything on that first one is a dream!! I love it!
Bulk fermentation for too long was also my downfall. I was overproofing because it was better to err on that side than underproofing…but I had no idea how bad I was doing that!
My last one still seemed just a bit overproofed, so fingers crossed on my next one! Great job!