Hey everyone! Long time lurker first time poster. This is the first loaf I’ve made that actually made it into the oven for baking. My first try the dough was very loose and didn’t rise so I scrapped it. I’m feeling pretty good about this attempt but it did turn out a little bit gummy!
I fear that during shaping I might have used too much flour (I used gluten free flour during shaping) and it made the dough harder to work with so the underside became too dense and wonky. I’m positive I made other mistakes though so I wanted got get y’all’s thoughts to help me diagnose what’s going on here!
Here’s the recipe I followed:
100g starter
500g bread flour
350g water
10g salt
- Combined ingredients and autolyse for an hour
- 4 sets of stretch and fold over 2 hour period
- I let the dough bulk ferment for about 8 hours, my house usually sits at about 68F-70F. I would have let it ferment longer but it was very late and I was scared of overproofing the dough.
- Skipped cold ferment and went straight to shaping and into the oven at 450F. I cooked the loaf in a Dutch oven for 30 minutes with the lid on and 25 minutes more uncovered.
by galaxysgarden
4 Comments
Hi
I can see you’re new to our sub- Welcome! 👋☺️😻
Good job coming out of lurkdom. Your loaf looks great!
Sourdough can be gummy because of one/many of these reasons – being underproofed, overproofed, overhydrated, cut while warm, or not cooked thoroughly enough/hot enough.
Internal temperature at least 208f.
Thanks
Zip
[This video](https://youtu.be/FjPqKN6ElX4 ) is a game changer for fine tuning your flour & dough handling skills. It was a revelation to me as a new Baker, and will help you use flour in a clever way ensuring none goes into the middle. It shows yeasted dough, so please be much more gentle with your Sourdough, as it’s not intentionally degassed.
Sorry forgot to add that ☺️
She’s gorgeous! You will get better at using less flour over time. If you don’t have some bench scrapers yet, get two. One plastic, one metal.
I think next time, stick her in the fridge for a cold ferment! Overproofed bread looks disappointing but tastes great- she looks underproofed based on the density and the tunnely bubbles.
Your bottom is a bit burnt; next bake, slide an empty cookie sheet on the rack under the one that your dutch goes onto.
Oh, and toss an ice cube in, under the paper next time.
Honestly? Fantastic first bake!
Isn’t it so rewarding!?! Like a boost of energy when you take the loaf out!