My loaf was nice but soft and looked like normal not sourdough loaf
i am really happy with this but confused.
I used a base recipe of
600 g flour
360 water
240 starter
salt and. Cooking oil and a blob of honey
I was really busy and kneaded in the sunbeam maybe about 7 mins and a light bench knead . Then rest an hour or so and then light stretch and fold or kneads every couple of hours as I remembered
I popped in the fridge overnight. Took out and let warm to room temp for a coupe of hours and then baked on a terracotta base 9which I got from a plant shop and seasoned several times with oil and heating it.)
II put the base in a warm oven very low. Popped on my dough and put in the warm oven and let it heat up high and then after 30 mins dropped the temp For a another 15-20
The bread was hard to tap initially indicating it was ready ,and then when cooled was very soft and very delicious and looked nothing like my normal sourdoughs which have hard crust chewy and big holes.
What was the internal temperature of the loaf when you removed it from the oven? Did you let the loaf cool before cutting it? Internal temperature of loaf should be 195°F (91°C) or more when done. Letting the loaf cool before cutting it will keep it from having a too soft crumb.
Your oven temperatures are rather vague. Usually one puts the bread dough into a hot oven about 450°F (232°C) with steam, and then after 15 minutes reduces the temperature to about 350°F (177°C).
Ford
Hi Ford,
Yes I had the oven on low as someone recommended it helps if you havent let it prove quite long enough and the final rise does some in the low oven.
I like a soft crust and that helps too.
I was a bit afraid putting a cold terracotta base in a hot oven might make it crack too.
I have broken an oven by steam too but my current oven is very simple bottom element and no fan forced element.
isn't strictly dictated by the type of yeast you use. I can make bread with commercial yeast that has big holes (think ciabatta) and (very regularly) make sourdough bread with a much closer crumb and no big glossy holes. It's a lot to do with technique. Saying that, your technique seems fine - maybe it degassed a bit taking it out of the fridge?
Looks like a good loaf to me. No need to worry about the butter/jam/honey/marmalade falling through the holes :-)
-Gordon
in the US or Canada but fine for the UK. I would get the clay base screaming hot in the oven at 500 F and then load the dough on it and turn down to 450 F for 18 minutes of Mega Steam and then take out the steam and turn down to 425 F to finish baking to 205 F minimum - about 18 minutes more.
7 minutes of mixing will make for a smaller holes too. The more you mix, the smaller the holes generally speaking,
It looks fine for a sandwich bread and that is what most bread is used for. Plus there is no flavor in the holes at all:-)
Happy baking
Too much mixing, as dabrownm said.
Dear everyone. Your tips all make sense and I think I will be continuing to learn.
My cheat for the mixer was something I used for a continental style - for sandwhiches and I will be trying to improve my technique.
It tasted so good however.