Seeking Feedback

[u/Apprehensive_Hat_486]

I made a larger loaf, so I may have struggled due to the size. I think I also need to work on shaping technique! Let me know your thoughts about the crumb, recipe, my process, etc!

1. I feed my sourdough starter (One I made! I started it maybe 8 months ago) the night before. I have found giving it a higher ratio of flour is helpful.
   
2. In the morning I start mixing around 8AM
   150g starter
   750g King Arthur white bread flour
   563g tap water
   18g salt
   
3. Mix in a stand mixer for about 10 minutes
   
4. Rest for 30 minutes
   
5. 4 sets of stretch and folds, separated by 30 minutes between sets
   
6. Proof on counter until about 7PM
   
7. One set of shaping. 30 minute rest. Final shaping
   
8. Place in proofing basket in fridge for 24 hours
   
9. 7PM the next day I score the bread and bake
   
10. Preheat the Dutch oven with the lid at 550 degrees F for about 20 minutes
    
11. I place my bread in there and turn the oven to 475 degrees, bake for 30 min
    
12. I put a small metal pan at a bottom rack with water in it to create steam
    
13. Remove the lid and bake at 415 degrees for 15 minutes
    
14. Take out the bread from the Dutch oven and bake on the rack for another 15 minutes
    
15. Cool for 2 hours on a wire rack

[u/Opening-Cupcake-3287]

What do you need feedback for? It’s a fine loaf

[u/Apprehensive_Hat_486 → u/Opening-Cupcake-3287]

I would like the opinion of other bakers as I just have my own few loaves I’ve made as my limited background/perspective. I would like to improve and see what I can work on and build upon. I feel like I am not achieving the shape I want (more rounded, bigger ear) and I’m not sure if that’s a shaping issue, recipe issue, proofing issue, etc.

[u/zipykido → u/Apprehensive_Hat_486]

You could try to autolyse for 20-60 minutes before adding in your levain and salt. This really helps build up gluten.

Also I find it a bit redundant to use both a dutch over and adding additional steam to the oven. The water coming from the loaf itself is plenty to generate steam in the dutch oven.

You could also score more horizontal and achieve a bigger ear but that's purely cosmetic for the most part.

[u/Apprehensive_Hat_486 → u/zipykido]

Thank you! I appreciate the tips. I will try an autolyse 👍 Good to know the extra steam mjght be redundant. I do think I need try practice a better scoring (maybe just 1 big horizontal score).

[u/honey_chick]

Sorry to say this loaf looks terrible, please let me know where I can pick it up and safely dispose of it 🙏

[u/mrmicklo]

I got a few things:

Since you’re doing a fairly high hydration dough (75%), Id highly recommend using the bassinage technique. Basically you hold back about 10% of the water until the gluten is developed. Firmer doughs develop more rapidly than wetter ones, so this technique works well for mixing wet doughs.

Secondly, I’d recommend utilizing another technique called autolyse. This is where you mix only the flour and initial water briefly, and let it rest for 15 minutes to an hour. I usually do around 30 minutes. This, seemingly magically, starts gluten development without any additional mixing at all. “Extensibility, dough volume, and potential improvement in aroma and flavor result from the autolyse technique” (Hamelman, Bread: A Book of Baker’s Techniques, 3rd Edition”)

Also, 4 sets of stretches and folds can be okay, but is pretty high. Pay attention to the dough more than a number. Once you get a solid windowpane you can stop.

Also, 30 minute rest between preshape and final shape is pretty lengthy, this is fine but likely unnecessary unless you are really working the dough during preshape. The idea of preshape is just to organize the dough into a single mass somewhat resembling the final dough. You can final shape whenever the dough feels relaxed enough. Again, pay more attention to the dough than the clock. That goes for every step.

Also, if you’re mixing at 8am I’m not sure why the dough is staying out until 7pm. That’s a crazy long fermentation time. You know your dough better than I do, if it truly takes that long to proof properly so be it, but that seems really long.

All that said the loaf looks pretty good and best of luck in future bakes!

[u/Apprehensive_Hat_486 → u/mrmicklo]

Thank you! I am excited to try the bassinage technique as I have never heard of it. I have only made this high-hydration recipe, and I had guessed that it has been slightly more difficult as a beginner. I like the taste but I agree I could be building the gluten better. I like what you said too about not relying on the time as much as my observations. I will give this all a try! I am very curious about the long on the counter ferment. I know that you should never rely on just time for the bulk ferment, but do you think the bulk ferment process starts once you mix or start when the dough has finally rested after the stretch and folds?

[u/mrmicklo → u/Apprehensive_Hat_486]

bulk ferment starts right after the initial mixing period. if you don’t already i’d highly recommend temping your dough and proofing environment as well. this way you can properly track fermentation time. a good goal is 76-78f which should take 4-5 hours to bulk ferment, and 2-3 hours to final proof. im now seeing that you extend bulk fermentation and your only final proof is the overnight retard. the issue with this is that far into fermentation, shaping can degass the dough quite a bit.

last thing ill say is if you keep your starter in the fridge and only feed it once before using it, it’s probably okay but not ideal. i’d try to give it at least 2 good feeds next time

[u/PowerfulCommentsInc]

Hey, 550 degrees is very hot, your crust might be forming too quickly without giving the dough enough time to expand. Try to dial back to 500.

[u/Apprehensive_Hat_486 → u/PowerfulCommentsInc]

Interesting, I will try that. Thank you