This is probably my 12th attempt at sourdough and I just can’t get it right. I realized I’d been using all purpose flour instead of bread flour, so this is my first loaf using bread flour and I had such high hopes it would turn out. Sadly, when cutting it open there were massive tunnels, following the top crust.
What did I do wrong? Underproof? Overproof? Is it my starter? Gluten development? I’m feeling overwhelmed.
by OrangeFew7779
24 Comments
**Hello OrangeFew7779,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Ingredients: MEASUREMENTS
500 GRAM LOAF
Ideal for a 6 to 8-inch banneton vields one medium-sized loaf
50-100g active starter
375-400g warm filtered water
500g bread flour
10g unrefined salt
It looks like the gluten didn’t develop properly. If your bread is underproofed, you can try giving the dough more time to ferment before baking. You can also try these tips:
Move it to a warmer place
If your dough doesn’t look like it’s risen, you can try moving it to a warmer place.
Use the poke test
Poke the dough with your finger. If your finger leaves no impression and the dough feels firm, it needs more time to aerate.
I’m no expert but that seems like a lot of water which I think produces the result of bigger holes. It’s also harder to shape loaves with higher water content which could be why your loaf is slightly flat. It might just not be holding its shape nicely. For my basic loaf I always do 500g flour to 350g water (possibly 360g water max). Your loaf still looks gorgeous and delicious btw!
Under-proofed a bit. I think if you make a separate comment on your post (not a response to me) with your method we can better assist on a fermentation/proofing strategy. Sourdough results are very dependent on the method in addition to the ingredients 😀
Examples of info needed within the method:
What temperature was the warm water that was added?
How much water did you actually add? The ingredients you list suggest 75-80% water, which is a very sticky dough to work with, especially as a beginner. Often you want to add Rubaud method of mixing dough if using a no-knead approach.
What temperature was the dough proofed in?
Was it machine kneaded or no-knead approach? If no-knead, how many stretch and folds over what time period? After kneading or stretch and folds, how much rise did you get in the dough?
What was the final proofing? Overnight in the refrigerator or a room temperature proof?
Can you share your method from start to finish? I don’t think it’s under proofed because even tho the crumb is large, it’s not uneven and it doesn’t look gummy
You should see how mine comes out. I’d be happy to get those results.
Not every loaf will be perfect. I’m always thankful not to have a flying saucer. Yours looks great. Some consider that glass structure as an art form.
I have been able to make more consistent loaves with vital wheat gluten to boost protein and recently used yogurt whey as my only liquid in my dough and achieved my best loaf yet with the most soft crumb yet still achieving a nice crispy blistered crust.
Sourdough is also about eating it. Does it taste good? Do you and those around you enjoy it? It took me a while to get consistency but don’t fret too much. The loaf and coloring itself is BEAUTIFUL!! Lots of ppl work hard for that look and don’t achieve. I think you’re doing great and you’re a beginner and that’s OK! The process is so lengthy it can be hard to not put giant expectations on the final product. Stay positive friend!
If I bought that at the bakery, cut into it and saw that…I would be thrilled. Just my take. Does it taste good?
This looks great! Can’t imagine what you’re upset about. You could easily sell this!
If my 12th loaf looked that good, I’d be over the moon! You’re doing great
It’s a little under but honestly is great for your 12th loaf. Try using warmer water to get your levain nice and active to begin with. If you really want to nail the final dough temperature, you can do a calculation to determine your water temp: 68°C minus the room temperature, minus the flour temperature = water temperature. For example, if your kitchen is 20°C and your flour is 18°C, you’d do 68-20-18=30. In this case the water would be 30°C. Hope it helps
So just because it doesn’t look right you’re discouraged? Last time I checked, we don’t put sliced bread in a glass cabinet to look at it all the time. We eat it. I bet it tastes amazing. Stop getting frustrated and use that energy to dive deeper into making your bread and perfect it. 12 loaves isn’t really that much in the grand scheme of things, you’re still very much a beginner. Keep at it and I am sure you will make your perfect loaf at some point in time.
Mine looks like this a lot! I find that even just the slightest amount of over proofing on the bulk ferment will cause it to get a little too slack so it doesn’t hold its shape and the score doesn’t produce an oven spring. Try shaping when it looks slightly under doubled instead of pushing it a little further. Your air bubbles are beautiful btw!! Like truly impressive!
Massive holes are from underproofing. Google “sourdough under over proofing pictures”
Your bottom crust is quite dark, I work around this by placing an empty cookie sheet on the bottom rack.
Keep going!
Also, overproofed looks like shit but tastes fantastic so don’t be scared to fuck up in the other direction 😂
Looks bomb to me lol
Looks good to me 👍
I’m sorry it didn’t turn out how you wanted, but I think it’s beautiful. I’m still learning and hope I can get mine to look like that!
Don’t be discouraged! You’re on the right path! You probably just need to let it bulk ferment for longer or bench rest longer. More fermentation at room temp is what I’ve leaved affects the crumb structure. Cold proofing is more for flavor.
If it tastes good you did fine
You’re right this loaf is awful. Horrific. Those beautiful bubbles and crispy top….I’m going to be sending you my address and I request all this bread be sent to me immediately. I may or may not be browning butter right now…
Mine looked like this before I adopted a good starter. Before I was using a bad starter and no matter how long I let it ferment I was getting poor results. That might be it? Or you’re not using your starter at its peak.
Don’t be discouraged! A little under proofed but honestly pretty good results for a beginner