k2005's blog

400g very strong canadian flour

75g plain flour

25g strong wholemeal 

360g water

10g salt

45g starter 

I fed my starter and it doubled, however it didn't have much structure to it so perhaps that is where it first went wrong. I autolysed for 30 minutes then added the starter and salt (5.30pm). Then I let it rest for 2ish hours. Then a coil fold. I let it rest (until the dough had relaxed) and then coil folded around 2 more times. Then I let it rest overnight and the next morning (5.30am), I preshaped, bench rest, and then final shaped for the cold ferment for exactly 12 hours. Before the cold ferment, the dough held it's structure well and was light bouncy and glossy. 

When I took the dough out from the fridge the dough lost all it's shape and structure and completely like spread out. I could barely manage to move it into my cast iron. 

The final bread didn't have too much flavour and was quite chewy. It makes for a nice piece of toast I guess though!

Is this overfermentation, underfermentation? Where did I go wrong, did I push the cold ferment too long? Was it to do with my starter ?

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This is my first post on the site. I started baking sourdough during lockdown and then I moved to a flat with a gas oven and it completely destroyed every loaf I made (burnt bottom, not enough oven spring, not cooked all the way through). Back at my mum's and decided to bring my starter with me to try and bake some bread to see if it was actually my fault or the ovens fault. 

I've gotten quite 'lazy' in my sourdough making, just kind of doing what I can when I can, but I reckon that you can make a pretty good loaf pretty simply. 

350g tipo 00 flour (the only white flour my mum had)

150g strong wholemeal bread 

50g starter

350g filtered water

9g salt 

autolyse 30-45mins, add starter and salt, combine and let rest for 30 minutes, S&F, let rest, do some coil folds if I felt like it and the dough had relaxed during the first 2 hours of bulk fermentation, let bulk ferment for around 10 hours until it had risen around 1.5x, windowpane test passed, one last coil fold, preshape and let it rest, then shape and put into a banneton (in my case a floured teatowel and a loaf tin), then it was put into the fridge for 10-12 hours, baked the next day 20mins in a cast iron pot with the lid on and then 20mins with the cast iron pot lid off and a 'ban-marie' in the oven. 

the loaf has a nice taste and is definitely one of the softest crumbs I have ever made! I was wondering what contributes to this? I usually bake the loaf for 25 minutes after taking the lid off so perhaps that was too long and I am better off baking for less time

would appreciate any criticisms, tips and any comments on how my crumb looks vs how it should/could look!