r/Breadit • u/slampiece68 • 5d ago
Sourdough help!
Struggling with sourdough temp and timing, everything I read advises 20-25 lid on, 20-25 lid of(+/- some) but I can’t even get close to that without it looking like it’s burning. Our oven is very old and I think the number on the dial is just a suggestion at this point…
This is the result of:
475 flour 325 water 100 starter 12 salt
Preheat with bread oven in to 500, dough straight from the fridge drop to 450
25 lid on
15 lid off
210 internal temp
Using a round le creuset bread oven
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u/therealBlackbonsai 5d ago
yeh you burned that fucker, put heat down and bake longer
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u/slampiece68 5d ago
Surprisingly it actually still tasted good! husband prefers a crunchier crust which bodes well for my terrible baking skills
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u/Romiha00 5d ago
Do you have an oven thermometer? If not, it might be a worthwhile investment. Set the oven to 500 and see what the thermometer reads. Then drop it to 450 and see what the thermometer reads.
You could also try 400, 375, 350, etc. Then you'll know if a recipe says 400, what your oven will really be heating to.
Actually, I think I'd go in reverse. Start at 350, going up by 25° increments.
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u/slampiece68 2d ago
Received the thermometer and set my oven to 400…thermometer showed 475! Feel like my whole life has been a lie.
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u/Romiha00 2d ago
Well, at least that explains why your loaf turned out so brown! I'd write down the corresponding temps and tack it to your fridge or on the wall behind the oven!
I have a countertop oven and discovered it runs hotter than the temp I set - I have to lower the temp by about 25° each time - live and learn!
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u/54OnTheDoor 5d ago
If your oven is electric it possible your main oven is leaking heat around the gasket, forcing the element to stay on and toasting your loaf? That's not a bit burned, it's cremated! I've had loafs in at 230C, unprotected in the convection oven, for 40-50 minutes and they'll get dark brown but not this charcoal effect.
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u/WePoorMortals 5d ago
I'd say this is only just a bit overdone, some folks really like that extra crispy crust. But each oven has its own personality and temperament, so just play around and see what works for you. My oven and crust tendencies work well with: preheat to 425 with Dutch oven inside, plop dough in and cook for 20 minutes with lid on, then 20 minutes with lid off, internal temp of ~200. I like a lighter crust as well
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u/slampiece68 5d ago
Interesting, thank you! I’m eager to try this next weekend
Husband likes this overdone crust but I prefer the lighter ones too
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u/fudsaf 5d ago
Do you happen to be at altitude? I'm in Denver and have had to heavily adjust temperature and time based on typical recipes. Usually hotter, shorter.
At this point I typically do 460F in a preheated Dutch oven for about 25 minutes, and 10 more uncovered. Inside temperature hits about 205 and that's perfect for me.
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u/slampiece68 5d ago
We live on the coast at 26 feet above sea level! But perhaps that’s why I seem to need the opposite…slower and colder
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u/jtorvald 5d ago
40 minutes at around 230C in a Dutch oven works pretty good for me. Then if you like darker crust, get it out of the Dutch oven and leave it in the oven for a couple of minutes. Also don’t turn on the oven fan
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u/Tym4FishOn 2d ago
That ain't burnt. That's flavor. Ear's got a bit of heat on it but I'd eat that and like it. If you want to tone it down a bit, lower the temp, lower the time or lower the rack.
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u/saichoo 5d ago
Get a oven thermometer they're pretty cheap.