The Fresh Loaf

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Sourdough Country Loaf - is this how its supposed to be ?

oo7wazzy's picture
oo7wazzy

Sourdough Country Loaf - is this how its supposed to be ?

Hello Fellow Bakers

 

I have question about baking sourdough bread. I have been using the Tartine country loaf sourdough recipe. The loaves look really good. However, when they are cut open , the crumb is quite chewy and a bit gelatinous . I baked them at 230 degrees Celsius with the lid on for 25 mins and then 25 mins with the lid off, thats 10 mins more than the original recipe calls for. When i baked it for a shorter time it was even more gelatinous. I  don’t have much of a reference point when it comes to sourdough and how its suppose to taste and feel but too me , this bread is too chewy. The crust looks great and has a lovely taste but I’m not sure about the crumb. Any thoughts regarding this and how different a regular yeasted country loaf would feel compared to a sourdough loaf with the same proportions.

 

thank for the help.

 

Warren

Maverick's picture
Maverick

Did you let it fully cool? Or did you cut into it too early. It should be cooked given the time (an instant thermometer is helpful here), but if you cut into it too early it will be gelatinous.

oo7wazzy's picture
oo7wazzy

Thanks Maverick

i let it cool for just over an hour, maybe too short , there was still a lot of steam that came out. The confusing thing is that Chad from Tartine mentions how he cuts straight into his loads fresh from the oven, surely his arnt gelatinous ? Anyway , I'll exercise restraint next time and wait a few hours for it to properly cool. Thanks 

MichaelLily's picture
MichaelLily

Surely it is the texture you describe when Chad does it.  It will always be very moist and chewy because of the high water content.  This is perhaps what you don't like.

oo7wazzy's picture
oo7wazzy

HI Michael

I know that the bread will be moist and im guessing chewy, but like i said i dont really have any proper reference as to how chewy, which doesnt help. But , i am satisfied with the appearance of the crust and the airy look of the crumb. Ill keep on going and see how the results vary.

thanks

oo7wazzy's picture
oo7wazzy

Hi Maverick

I baked another sourdough loaf and this time let it cool down properly for about 4 hours, It was super hard to not break that hot steamy loaf open as it came out the oven. Anyway, your suggestion worked. The loaf was still moist but not gelatinous and was cooked all the way through.

thanks

Maverick's picture
Maverick

Glad it worked out. Sourdough sometimes needs longer than commercial yeast to fully set (in my experience). If you want to eat a warm loaf, I suggest letting it cool like you did, then heating it back up in the oven (or toaster oven).

dabrownman's picture
dabrownman

People bake their bread to their own preference for color and crumb temp /moisture.  202 F is lighter in color and more moist, 205 F is medium, and 208 F is my reference and a bit darker and 210 F is bold, dark, in color and bit drier. I started at 202 F and have been working my way up to where I like it:-) I say get an instant read thermometer and bake it to 208 F on the inside and see how you like it.  make sure it is completely cool before slicing so the moisture can redistribute itself.  I use 2 hours as the minimum but have an infrared thermometer to make sure the crust top and bottom are at room temperature.  SD will be more chewy than yeast bread.

Happy baking  

oo7wazzy's picture
oo7wazzy

HI Dabrownman

I just ordered a internal thermometer and waiting for delivery so will try out these tips as soon as i get it. i prefer a darker brown bake but realise its not always the right way to go.

 

thanks

OldWoodenSpoon's picture
OldWoodenSpoon

Maverick and Dabrownman give good advice.  I would only add this:  try letting it sit in the turned-off oven for 10 minutes after baking, with the door cracked open.  I turn off the oven and stick a pot holder in the top of the door.  This standing time works well for me to dry out the crust of high hydration dough like this.  You can add this to your list of things to try along with baking to your preference of internal temperature as dabrownman suggested, and waiting at least 2 hours imho before cutting as Maverick suggested.

Always remember that if you don't like the result, once you eat the evidence you can move on!
OldWoodenSpoon

oo7wazzy's picture
oo7wazzy

Hi OldWoodenSpoon

Thanks for the advice, will try out the open door trick. Holding thumbs !

Cheers