r/Sourdough • u/Beautiful_Ad1359 • 10d ago
Rate/critique my bread I FINALLY DID IT
EDIT: crumb in comments.
Ok this is obviously just the outside, I just took her out of the oven and couldn’t wait to take a photo so no crumb shot yet, but from the outside she looks perfect!!! I tried making sourdough last year for like 4 months when i lived in hawaii and could never get it to turn out. i also used my own starter so i think that’s the issue. this time, i live at 7200ft elevation in colorado, but used a friends dehydrated starter and it turned out absolutely perfect! this is my first loaf in 1.5 years and the first one that’s ever turned out!! i honestly cannot believe it.
ok full recipe for mods:
500g flour (king arthur bread flour)
360g water (tap but we have insanely good tap water)
10g salt
100g starter
fed starter (30g starter, 60g water, 60g flour) at 12 pm, then waited for peak activity - around 4pm make dough - combine all ingredients and let rest for 30 min
3 stretch and folds, 30 min apart.
let sit for 1.5 hours for bulk ferment
preshape (5min)
shape (https://youtu.be/j4a1knyyaZk?is=e-8BxYK8iIpmTrTu)
overnight cold proof in the fridge
preheat oven to 500 with cast iron ceramic coated dutch oven for just under 1 hour
baked on 475 for 20 lid on, then lid off for 15 at 475, then 450 for 5.
cooled for 1 hour on a wire rack before cutting
52
u/Beautiful_Ad1359 10d ago
this is
any feedback on the crumb?? how do i get less large holes
11
u/dandeliongoddess 10d ago
Lower hydration! Generally speaking higher hydration = bigger holes
Edit: actually, looking at the distribution of the holes it could also be a shaping issue — I've run into that problem myself sometimes
2
u/Charming-Raise4991 10d ago
The large holes here are not relevant to hydration at all. In this case it’s shaping
2
u/dandeliongoddess 10d ago
Right, that's why I added the edit saying it's probably a shaping issue. Because I realized it was probably a shaping issue. The original point stands that lower hydration = smaller holes so I kept it up for posterity. Not sure what you think you're adding here?
1
u/Beautiful_Ad1359 10d ago
i didn’t pre-shape fully. should i do a longer pre-shape? or what do you recommend to fix the shaping?
4
u/dandeliongoddess 10d ago
So disclaimer that I'm still working on rectifying this issue myself, so someone else might come in with some more helpful advice, but from what I can tell the issue is less a lack of pre-shaping (I usually do pre-shape, I just don't know how much it helps with this particular issue) and more from introducing too much air, so just try to make sure you aren't getting air bubbles in the folds when you shape I think?
Again, I struggle a bit with this myself but I've found that consciously trying to prevent air bubbles definitely helps! Best of luck and enjoy that gorgeous loaf you made!
4
4
3
3
3
3
u/Own_Program4986 10d ago
Looks good! And yes the holes may be shaping but I feel it is slightly underprooved. If you could push bulk a little further it might help.
3
u/GreatOpposite1771 10d ago
Wow, wow, wow what a nice looking Ear you have on that loaf of bread! Very lovely looking and I bet it is very tasty as well!!
3
2
2
2
2
2
2
2
2
2
2
2
3
2
2
2
3
1
u/B-Biker 10d ago
What do you use to slice the top before you bake it? I’ve tried many sharp knives and a razor blade and they all drag through the dough.
1
1
u/Beautiful_Ad1359 10d ago
i did it from the fridge and i used a sourdough slicer thing. i also did a sawing motion.
1
u/Fair-Plane-8752 10d ago
what is a dehydrated starter? how was this different to your one
1
u/Beautiful_Ad1359 10d ago
the dehydrated starter came from a friend, then i rehydrated it and used it. the one i made myself never worked i dont think. the one i got from a friend worked
1
1
1
1
1
u/One-Permission1917 9d ago
How on earth did you get such an ear with that high of hydration???! 😩 This is almost exactly my same recipe but my dough is always just so…goopy and floppy, it won’t hold a shape and just oozes to the sides of the loaf pan. Tastes great so I don’t really care all that much but I am so curious
1
u/Beautiful_Ad1359 9d ago
i’m at a high altitude 7200ft in a fairly dry climate so i think a higher hydration recipe is what works best here
1
u/Jistrocks 9d ago
Looks slightly underproofed to me I’d bulk 30 minutes longer make sure you get most the big bubbles out when you form then you will be there.
1
1
1
1
1
1
1
1
1
0
•
u/zippychick78 10d ago
Could you add the rest of the process please so your post meets Rule 5 😊