The Fresh Loaf

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My first SD: 2nd attempt

smasty's picture
smasty

My first SD: 2nd attempt

My first attempt at SD was a disaster.  Thanks to the great input I received, I embarked on a 2nd attempt yesterday/today.  This is Hamelman's Vermont SD recipe.  My liquid levain culture (Norman) was 11 days old yesterday.  I created the levain build early yesterday morning, too early, and it overripened.  Since I knew it had fermented for about 22 hours, instead of the 16 max recommended, I decided to only do a 1/2 recipe (until I get it right).  I mixed everything early this morning.  The bulk ferment took about 6.5 hours to result in just less than a doubling.  Then I shaped the loaf and let it set for about 2.5 hours.  My result is about 80% quality (way way better than last time...but much room to improve).  As you can see, my cuts did not open well, there wasn't enough oven spring--the loaf should have set for another hour, at least.  The crust is magnificent, and the flavor is really good...it is sour!  The crumb is too dense.  The crumb color is a little off too...more gray instead of white or cream (I can't remember what causes this).  At least this loaf is edible (DH loves it).  This has been an awesome learning experience, and I greatly appreciate the suggestions I received the first time.  I realize the talent that resides on this board, and appreciate the help given to us newbies!

Sue

Comments

SourFlour's picture
SourFlour

Looks like a pretty tasty loaf.  What hydration level did you use? What percentage of the overall dough came from your starter?

I just started moving to a 125% hydration liquid levain, having been at 100% hydration for most of my baking before. I was trying to feed once every 24 hours, it is definitely almost out of food by the time feeding happens, and not very active anymore.

Why did you decide to proof for 2.5 hours?  Did you feel they were getting close to overproofing, or was it just convenient to bake at that time?  Looks good regardless, but working on getting a nice fluffy crumb is great.  More proofing time, warmer proofing area, higher starter percentage, and more active starter are all variables you could adjust to get a less dense crumb.

For your second loaf, it looks like you are off to a great start.

Good luck, and keep baking.

Danny - Sour Flour
http://www.sourflour.org

smasty's picture
smasty

Danny, thanks so much for the comment and encouragement.  I was just sort of guessing on the proofing time...I have much to learn on how to "read" dough.  I'm making another attempt tomorrow!

Sue

longhorn's picture
longhorn

Not a bad result considering your path to the finish! And I suspect it tasted pretty good!

The bread looks overproofed to me, not under. Leavens are different but 6 1/1 hours of bulk fermentation is way long unless the temperature was way cold. The gray is almost certainly from depleting the sugar which gives the brown color when caramelized. The lack of oven spring is because it was past maximum gas. Slightly underproofed gives the rip look and your loaf looks a bit tired. Crumb is still good but it looks like you only baked it to about 201- it looks a bit gummy. Try at least 207.

Sourdough wants to be done on its schedule. With experience you can/will learn to control it but when a loaf is ready to beke it needs to go in the oven! And having the first expansion at max vigor for the second expansion is a nontrivial contributor to ultimate success. You can't make great sourdough with wimpy or significantly overshot leaven.

Hang in there and keep tightening up your controls!

Good Luck!

Jay

smasty's picture
smasty

Jay, thanks for your comments, your are right, crumb was a bit gummy.  Better the next day though.  The temp was about 70 in my kitchen.  I got feedback after my first attempt that rising times w/ natural leaven can take 5-8 hours.  The bulk ferment did take it to just less than double.  I have a ton to learn on how to read dough.  I'm making a 2nd attempt tomorrow.  Thanks!

longhorn's picture
longhorn

The crumb was better the next day because it dried out some! Also...stallng begins in about 24 hours. The water actually gets incorporated into the starch (which is why nuking bread in the microwave can revive stale bread to some extent - it releases some water which makes the bread seem much fresher - but only for a short time for when that water/humidity leaves the bread it will be DRY!

Hang in there!

Jay

smasty's picture
smasty

Jay...you must surely have been right about the overproofing.  My 3rd attempt loaves are in the oven right now and looking amazing.  They still took 6.5 hours in bulk ferment (2 folds, to double), but only proofed for 1.25 hours, everything is looking wonderful.  I will be measuring internal temp on these as well.  Thanks again.

longhorn's picture
longhorn

Post some pictues so we can rejoice together!

The 1.25 hour proof is pretty short for sourdough. i would strongly suggest shortening the bulk ferment to about 4 hours and then having the proof go about 3. Look forwad to the report!

Jay