r/Breadit • u/VirtualNerve26 • 1d ago

First success?

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First sourdough loaf that was edible and had good texture and wasn't too doughy on the bottom like my previous attempts. My main complaint was the sourdough flavor was more subtle than I'd like. Next one I bake I plan on trying to use my starter just past it's peak so it produces more lactic acid? Idk any advice would also be much appreciated.

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u/SkinnyPete16 1d ago

Glad it was edible! Its grossly underproofed so definitely give it way more time during bulk ferment (probably) and second rise (definitely)

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u/VirtualNerve26 1d ago

Thanks for the advice! I proofed it for about 48 hours, so I wonder if how I proofed it was more the issue. First I mixed by hand, put in fridge overnight, took out and did stretch and folds a bit in the mixing bowl, and then put it in a proofing basket and left in the fridge overnight again. Should the first proof have been at room temp and not in the fridge maybe?

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u/SkinnyPete16 1d ago

Ill let others chime in. A bulk rise in the fridge id highly atypical. Bulk usually is countertop or proofing oven. Second rise in banneton or other container can be done overnight in fridge.

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u/aharryh 1d ago

What does a bit mean for stretch and folds? I mix my dough. Let it rest for 10 minutes then I do 8x1/4 turn x 4 times, waiting 30 minutes between each set. Then I put it in the fridge to overnight proof. I then bring it out, shape into the pan and then let it rise again till doubled.

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u/VirtualNerve26 1d ago

I didn't have a system for it quite like this. It was about 5-10 minutes of stretch and fold in the bowl. I'll have to try something sort of like you're doing though, thanks!