February 13, 2015 - 5:04pm
Flying bottom?
Hi there,
I've started baking bread about two months ago and baked my first sourdough today (after nurturing my starter for a couple weeks). Used a recipe from the "Josey Baker" book, and the result seemed great until I cut into it...
Looks like the bottom stuck to the pizza stone, and the whole top rose up... Still tasted good, but wondering what the issue could have been? So far I've found proofing (over/under) and keeping the bottom of the loaf moist (during last rise in the proofing basket) to be potential reasons...
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what's the hydration and how hot was the oven? how long did you preheat?
Stan
Pre-ferment: 15g starter + 120g water + 105g whole wheat
Mixed with: 240g water / 375g bread flour + 12g salt.
Preheated the oven for 45 minutes at 475. Baked on pizza stone covered with pot (20 minutes), followed by 30 minutes without cover.
When I folded the dough, I did use some water on my hands to take the dough and fold it to the middle... Used too much there?
When did you decide to add the pre-ferment to the dough? How did the preferment look?
To me this dough hasn't enough yeast growing in it yet, it hasn't fermented enough to bake it.
I know this is a hard one, but tell us about your starter... how to you take care of it?
How do I take care of my starter... Very personal question, haha ;)
I've grown my starter over a timespan of three weeks or so. Started off with feeding it every two days (starter left outside of the fridge). I gauged when to feed based on the hooch on top of the starter. Smelled good, nice and sour.
Then I went on a trip to Europe and put the started in the fridge for a week. When I got back (three days ago) I pulled 15 gram out for my recipe, fed the started and put back in the fridge..
Did the pre-ferment overnight, had bubbles in it but did not really increase in volume or anything...
Think I'm answering my own question here... Should I have fed the starter first, before using it in the recipe?
the starter first, before using it in a recipe?"
Yes, a couple of feeding to maximum activity would have helped a lot. Not only pep up the yeast numbers in the starter but put it back on track with feedings. It should be fed before hooch appears. :)
Thanks! Trying another time tonight with the same starter (which was fed 24 hours ago).. We'll see what happens... If not, I've revived part of the started in a new container with 12 hour feedings... That new batch does look good...
Looks very under-proofed to me. I would increase the bulk rise time.
Same issue second time around, increased my bulk rise significantly but the dough did not rise up more than 125% I would say... Seems like my starter is not performing the way it should, so I'll go on a quest to revitalize it through a couple days of 12 hour feedings.
Thanks for the pointers all! I'll be back I'm sure with more questions / results to share!