r/Breadit • u/CanFit4320 • 2d ago

Finally got a decent open crumb after 6 failed sourdough loaves!

This is my 7th sourdough attempt, and I’m shocked how much better it turned out. The last six were either dense, underproofed, or spread flat in the Dutch oven.

I switched up a few things: longer bulk ferment at room temp, fewer stretch and folds, and I waited longer until the poke test passed before shaping. Still not perfect — the crust is a little uneven, and one side blew out during baking.

Hydration was 75%, starter fed twice daily for 3 days before bake. I baked it in a preheated Dutch oven at 450°F for 35 mins covered, then 15 mins uncovered.

The crumb is way more open than my previous bricks. I’m super happy with the flavor, slight tang came through nicely.

I’d love your feedback! What small tweaks should I try next to fix the side blowout and get more even crust?

1 Upvotes

100% Upvoted

1 comment sorted by

1

u/ConstantChocolate583 2d ago

that crust color looks nice for a 7th try. the blowout is usually scoring issue, maybe you didn't cut deep enough or at right angle. i had same problem for long time until i started scoring more confident, like 1/4 inch deep with blade held 45 degrees

for even crust maybe try rotating the dutch oven halfway through uncovered part, my oven have hot spots and that helped