i think it turned out okay! but it is slightly denser than i thought it would be, not too sure where in the process that would’ve happened if anyone can give some insight!
my goal is super light and airy sourdough!
my starter more than doubled in size, did 4 sets of stretch and folds, bulk fermented for 8-10 hours and then into the fridge overnight
100g starter
375g water
500g flour
11g salt
i also think my dutch oven might be slightly too small, or my dough was on the flatter side going in — it touched the sides of the dutch oven and thus didn’t brown up as much on the sides
by yvrdesign
3 Comments
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For a first loaf it looks great! I would say given the high high hydration I would generally expect a super open crumb and it’s therefore a little underproofed.
How old is your starter? Sometimes it rises plenty but doesn’t have enough activity to raise an entire loaf.
That much hydration is quite a lot for a beginner so I’m impressed you managed to not get a gloopy mess but if you stick at that level you might just consider paying particular attention to developing a sufficient gluten network to hold it all together, and your handling of the dough during shaping. Enjoy though, looks tasty!
The scoring turned out absolutely stunning! You did so amazing.
If you’re looking for some pointers, I’d recommend putting your bread+banneton in the freezer while you heat up your oven.
Sometimes when I feel like my hydration throughout the entire stretch and fold process was a bit high I’d tighten the dough in the banneton after cold proof before baking by pulling in the edges of the dough towards the center and going around in a circle until it kind of looks like the top of a soup dumpling.
Dropping some ice cubes into my Dutch oven before putting in bread has also yielded some great rise and crust formation! It’s important you do this with the oven (or whatever vehicle you are using) out of the oven away from the glass because if the ice cube drops on the inside you can shatter the glass.
Also, I score my dough after 7-8 minutes of baking with the lid on (with gloves carefully!!) and it has led to some really great oven spring for me.
You don’t have to follow these tips, these are just what worked for me. Again, your bread looks so good and I hope you had a fun time making and eating it !!