my second sourdough loaf
This is my second loaf I've made with my starter. I'm pretty happy with it. I would have liked a little more oven spring. I think my bread slightly over proofed. It flattened out quite a bit when I slashed it.
I made a 750 g loaf, 75% hydration, 100% hydration levain, 90% KA AP flour, 5% bobs red mill dark rye, 5% bobs red mill.
Oven was heated to 500*, loaf was placed under an inverted 7 quart oval staub dutch oven. Baked for 25 minutes. When I removed the dutch oven I checked the temp and it was 209* F so I pulled the loaf from the oven. I felt like the crust could have gotten a little darker. When it cooled down a for about half an hour the crust felt a bit thin and limp so I threw it into my toaster oven at 450 because it has convection. I let it go for 15 minutes. The flavor was excellent. A very mild acidity, extremely moist crumb. The crust was just slightly over cooked(bitter), When the bread was at room temperature the crumb's mouth feel was a little too tacky for me. Slightly warmed it was delicious.
Again I'm pretty happy with this loaf and looking forward to my next one.
That is one gorgeous looking loaf. Doesn't look over-proofed. Did you take a crumb shot? It is always as interesting to see what it looks like on the inside as well as the outside.
To make my crust crispier without it getting too dark (though some prefer a very bold crust), I turn the oven off and leave the loaf in it for an additional 10 minutes with the door cracked open.
I'm trying to include a picture of the crumb. I am using dropbox and the pictures are in a public folder, but they aren't showing up when I use the inset/edit image button so here are links
https://www.dropbox.com/s/oh21nyk9pl0y4m5/2015-10-28%2005.36.34.jpg?dl=0
https://www.dropbox.com/s/hucehf5qpkh58jg/2015-10-28%2005.36.41.jpg?dl=0
Looks good! Maybe an itsy bitsy over proofed. Letting it sit in the turned off oven might help with the tackiness of the crumb. Wait until it is completely cooled before slicing (I know, very hard to do!).
Thanks for the kind words Kathy!
And after the crumb shot, yup, I see what you mean....looks a little bit overproofed but could also be that another folding before a shorter final proofing along the same time line will give you what you're looking for. A tiny tweak for an already good looking loaf!
Thanks for the tips guys. I'm really new to this. So I'm trying to learn from my mistakes. My first loaf was pretty sad. This one made me oooh and ahhh when I pulled it from the oven. I hope the wife doesn't mind if I order a couple more banneton. I'd like to try working with some larger batches of dough.
Lovely!
Bon Appetite.
this one is stellar, Well done and
happy baking