The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Does my sourdough look ovenproof?

maameemoomoo's picture
maameemoomoo

Does my sourdough look ovenproof?

Dear all, 

 

I've been baking sourdough since January this year so I'm really quite new to this new adventure of mine. For the first few bakes, I managed to get awesome good looking sourdough with oven spring. However, lately my breads are looking quite sad even though I've just switched from baking sheets to baking stone. 

My starter is made from organic raisins and it rises really fast in this weather of ours. We live in singapore with tropical cclimate. In short, weather here is constantly hovers around 30celcius with high humidity. 

My final proofing takes about an hour to 75 mins and the dough usually doubles by then. 

Do you think I should bake the breads sooner? 

My loaves are not dense. They're pretty good to eat and very spongy. It took about 90 mins to get this done. I've got baking stone on lower and upper racks.

Levain 25%

White flour 80%

Wholemeal 20%

Salt 5%

Water 75% 

 

Thank you for all your feedback! 

 

Mini Oven's picture
Mini Oven

Got a crumb shot?   You can always slow down the fermentation using ice water in the recipe or chill all the ingredients.  If you want to.  Or use less % sourdough starter.  That does sound like a fast rise.  Faster than commercial yeast.

Make sure the stones have air space between the walls/door and stones, at least an inch or about 3 cm all around and give them plenty of time to heat up.

Whoa!  5% salt ???  2% is normal.

maameemoomoo's picture
maameemoomoo

I do have the crumb shot but I can't seem to upload it here using phone. During the final proofing, the dough was still cold because I took it out from the fridge after 36 hours of bulk fermentation. 

 

Perhaps I should cold proof it during its final proofing instead of during bulk fermentation?  

 

Will cut down the salt to 2% next time! ;) 

Mini Oven's picture
Mini Oven

a few measly hours, now I'm slowly getting the picture, 36 hrs cold time,  75 min counter time rising, 90 min baking time.  How many minutes did it ferment before chilling it?  Did you have to fold the dough any while it was chilled?

I can usually get a fold or two in before chilling, and I like it to have a little puff, about 1/3 risen.  Then the next day let it warm up shape and rise some more.  How does that compare?  

maameemoomoo's picture
maameemoomoo

Same here. I left it outside for two hours with one fold in every hour before I chuck it into the fridge for 36 hours. In between that 36 hours, I would bring it out just once for one last fold. 

I was told that may be my stones weren't heated up properly because I only had 20 mins before I slided the doughs in. What are your thoughts?  :)

Mini Oven's picture
Mini Oven

unless it is paper thin.  :)

Stones usually need 45min to 1 hr to heat up efficiently.  

The first loaf is very good looking.  

maameemoomoo's picture
maameemoomoo

Thank you, mini oven for all your feedback! appreciate it ♥