October 23, 2019 - 1:29pm
Can you tell me what went wrong with my sourdough?
Newbie sourdough enthusiast and I’ve been following Tartine’s recipe. I feel like I can’t get something right? The holes are too big? Is that a bad thing? Also why is the layer just below the crust looks dense? Especially around the bottom. The layer doesn’t feel dense when I touch it though.
Can someone tell me what I need to do to improve? I really wanna perfect this.
Thanks!!!
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This crumb is a result from under proofing. Assuming you're starter is healthy, bulk fermentation was too short. If you want to have another crack, I'd let the bulk ferment continue for longer than last time. Wait until you see the dough rise by 30-50% before shaping, it might take longer than it says in the recipe due to your ambient temperature. As people often say on the forum, watch the dough, not the clock.
Best of luck :)
Finally baked the other half of the dough and this is how it turned out. I let it proofed longer after I took it out of the fridge. Looks a lot better in my opinion and I’m pretty happy but what do you think?
I have a feeling it’s overproofed ?
CD1F4602-B7F8-4749-BA27-7AD42A2EB681.jpeg
Well done! Most importantly, how does it taste?
Wow really? I’m relieved then! Moist and just slightly sour! Smelled really good and sounded hollow before I cut it open.
Is it not overproofed? I did the finger poke test and I thought it passed.
If a loaf is overproofed it generally wouldn't open up much in the oven.
Gooz, the improvement (using the same dough) is astronomical! I think the last bread looks great. I can’t get as much detail as I’d like from the crumb shot, but it looks like the cell walls are nice and thin. A moderately lacy crumb, which is very desirable for many bakers.
If you can fully document your process for both bakes, these two loaves could be used for a text book lesson. Can you provide detailed information concerning both bakes?
Ilene. Aka IFS is correct about the oven spring. If you can provide an image of the loaf we can better tell how well it was proofed. The expansion of the crust tells us a lot about the gas in the dough and also the strength of the gluten skin.
Danny