The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

'Breakthrough' sourdough bread

Juergen's picture
Juergen

'Breakthrough' sourdough bread

So today I again made a sourdough bread, this time just a simple white flour bread. Since my sourdough journey started back in mid-march, I've been trying different techniques to finally get a perfect loaf. In that regard, today was a real breakthrough. Apart from the fact that the breads I made were ripped at the sides, it was a real succes!

I fermented the dough for 5 hours and the batards were then proofed for another 3 hours. The breads had a really tangy, chewy texture and at 64% hydration, the crumb was really open and light.

Next time around I guess I need to proof them longer to avoid the ripped sides caused by the oven spring. Apart from that it seems I finally am where I want to be. 

For the first time I am really proud of myself when it comes to bread baking and I just felt like I had to share it with you guys :-)

After the final proof:

 

After baking (check the amazing oven spring!)

Ford's picture
Ford

Congratulations!

"Next time around I guess I need to proof them longer to avoid the ripped sides caused by the oven spring. Apart from that it seems I finally am where I want to be. "

Maybe slashing the loaves just before baking will prevent the breaking out at the sides.  I doubt that they were underproofed.

Ford

thomaschacon's picture
thomaschacon (not verified)

I think we suggested that before, didn't we? To slash them?

Are ye allergic to bread scoring, Jeurgen?

Beautiful loaves, again, and so soon after you started 'the journey'.

 

Juergen's picture
Juergen

haha, I did slash 'm. In retrospect, the slashing wasn't done deep enough otherwise I guess I would have gotten some good bloom in the slashing areas. 

Here's another photo, on the bread in front you can see one of the two slash marks right above where the side got ripped. 

Syd's picture
Syd

Congratulations Juergen.  You are a fast learner.  As Ford and Thomas have suggested, slash your loaves.  However, I do see a lame in the pic above.  Did you perhaps use it and not score deeply enough?  Are you steaming?  Steaming keeps the crust moist for longer and will allow it to expand more.  It will also produce a nice shiny crust.  There many different home steaming techniques people have posted on TFL.  Sylvia's wet towel method is one of the most popular ones. 

Best,

Syd

Juergen's picture
Juergen

Yes syd, I did slash them with the lame but just not deep enough. I read somewhere the french slash their bread just below the surface at an angle almost horizontal to the bread to create a 'gringe'. That was what I was aiming for but it cleary didn't work out :-) I did steam but not enough I guess. I used a plant sprayer to spray the oven but that's not really working I have to say. I will definitely look up the wet towel technique, thanks!

Syd's picture
Syd

The plant sprayer is not enough on its own. You need something that is going to provide a good amount of sustained steam for the first third of the bake.  Check out Sylvia's wet towel method.  Your scoring will improve with practice.  Picture your slash angle, line and depth in your mind's eye before you cut.  When you make the cut be decisive and fairly quick.  Be careful to hold your blade at the correct angle so the corner of it doesn't hook the dough.  

Best,

Syd

Gailzr's picture
Gailzr

Hmmmm.... Would love to hear about that?

Syd's picture
Syd

You can read about it all here. :)

Syd