Second sourdough loaf I’ve made. This was for my bf, but I had to cut into it to see the crumb lol. (Did have a slice to try my work). I have some questions:
Is this what sourdough bread should look like? Lol might sound stupid but I’m not too sure on what a good crumb is meant to be/how big the holes should appear.
This loaf was a tiny bit gummy, compared to my last. My workspace is about 70°F, have I proofed the dough too long at room temp?
Any tips on how to create a nice and high ear?
Recipe 👇
130g starter, 284g water, 400g bread flour, 8g salt.
Method 👇
Combine all ingredients except for salt until a shaggy dough forms. Let rest 30 mins. Knead in salt for 3-5 mins. Let rest 1hr. Then, begin stretch and folds- 4 folds per set, 4 sets, 30 mins apart (totalling 2hrs time). Let rest for 6hrs room temp in a bowl. Laminate and shape dough, place in rice floured banneton and in fridge overnight (I did 9hrs). Preheat oven with roasting pan at 500°F, when it’s ready take out dough and score it. Lower oven temp to 450°F, place dough in hot pan along with 3 ice cubes. Bake for 25 mins covered, 15 mins uncovered. Cooled for 2hrs.
by Sea_Pro333
15 Comments
Looks damn near perfect to me.
Lovely!
[deleted]
Did you let it cool completely before cutting into it? I’ve found cutting it too soon leaves my loaf gummy.
Your crumb looks great!
Let it cool longer before cutting but honestly it looks good. Nice open crumb (my preference) with visible swirls, good color on the crust, yeah no, it’s good
you are looking for compliments 🙂
that’s seems like a nice bread with good oven spring and open crumb.
Looks perfect to me!
That looks so fluffy 🤤😍
looks delicious
looks like nothing is wrong with your bread. in fact, it’s beautiful.
Okay I’m also newbie material. Roasting pan. Like a cooking sheet? Where did you put the ice cubes. Sorry this is prob so silly but I’ve only ever seen Dutch ovens being used.
Perfect
Love this! Very beautiful
I consider this post to be a flex
1. Looks good.
2. I’d drop the starter amount to 80g (20%) and then proof a further 2 hours at 70F. If it’s a touch gummy, could help. Also relative humidity can also affect a dough.
3. Your ear will improve as your shaping technique improves to build better dough tension at final shape.