July 6, 2020 - 12:44am
What went Wrong
Hi! This is my first leaven sourdough, I made 2 using commercial yeast. I followed Chef Billy Parisi on YouTube. 5 folds, and kept overnight in the fridge. Baked for 30 mins coved, five mins without a lid ( gas oven super hot). So what went wrong?
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Most likely underproofed
Looks like a classic underproofed loaf. Small alveoli at the bottom and giant ones at the top. The problem with following recipes exactly is that there are elements that are out of our control at home, notably ambient temperature and humidity. I would add an hour or two to the bulk ferment next time you try this recipe, with folds or without.
Keep baking and asking questions!
Thank you!
Thank you!