My First Loaf, Suggestions?
I made a sourdough starter a few months ago and have only been using it por pancakes and muffins until now. Making a true sourdough loaf seemed a bit daunting, but I finally made my first loaf! I just wanted to share it with everyone and maybe get some suggestions on how to make it better next time. I used the Basic Sourdough recipe from The Bread Baker's Apprentice. Here is a link to it for reference: http://www.culinate.com/books/collections/all_books/The+Bread+Baker*27s+Apprentice/basic_sourdough_bread
The flavour of it was very good but as you can see it didn't rise very much and the crumb is pretty dense. I also think the crust needs to be a bit cracklier. I let it rise longer than the recommended rise times for both proofings because it never got very big but even that didn't seem to help!
Does anyone have any suggestions for how to improve my sourdough?
Did you knead the Dough by Hand or in a Stand Mixer?
I always had dense Crumb until I started to stretch and fold my dough and used a Dutch Oven to bake in.
What temperature was your Oven and how long did you bake it for.
I kneaded for a few minutes with the mixer and then a few minutes by hand. The oven temperature was up at 500f and then I turned it down to 450 when I put the dough in. I cooked it for 10 minutes with steam and then 13 minutes without.
Ah, ok.
23 minutes is a very short baking time in my opinion.
I bake mine for 30 Minutes on 230 C and than 20 Minutes on 200C when I bake on a baking Sheet.
When I use my Dutch Oven I bake 30 Minutes on 250 C with the lid on and 20 Minutes more with the lid off on 230 C.
I am in the UK so I am not familia with your temperatures.
With your short baking Time it appears, to me, that your Dough has not enough time to rise and develop a good crust.
How long did you let it rise for the first time and how long for the final time?
It rose for about 4.5 hours the first time and 3.5 hours the second time. I converted the temperatures and I am cooking my bread at a slightly higher temperature, so I will try it lower next time.
The loaf appears to me to be under proofed. Let the dough rise until it passes the two finger test. Lightly press the index and the forefinger into the dough -- if it springs back it hasn't risen enough -- if it slowly recovers, it is ready. For 33 oz of dough in a 9 5/8" x 5 1/2" x 2 3/4" pan, the dough should rise well above the top of the pan. (length and width measured at the top of the pan)
Ford