June 9, 2016 - 5:25am
Problems with my First Bread. Help.
Hello , this was my first bread , what do you think ? not have air bubbles , can be a fermentation problem? I feel my dough not keep .
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Hello , this was my first bread , what do you think ? not have air bubbles , can be a fermentation problem? I feel my dough not keep .
This is pretty much what a sourdough is supposed to look like! The crumb looks lovely, moist and tender, and the crust burst at the scoring shows that it was perfectly proofed, formed, scored and baked. I'm not sure what you were expecting but it is really lovely. How was the taste?
My first loaf won't even come close! With time you will improve. Lots of help is also available here from our bread doctors.
Have fun!
that's interesting
My Recipe was:
475 white flour
25 whole wheat flour
Water 325 + 25
10g Salt
100g Leaven
I did my starter with 50/50 White and Whole wheat. The taste was good for me, litlle bitter at the end i think. 5 hours fermentation. I want more holes. i'm having difficulty with the final shape, my dough in the end Still a bit sticky and i have difficulty to work with high Hidratation. Look this other, the dough spread. i Follow Chad Robertson, Tartine Bread, i love this book.
Other question for me is about the starter: My starter stay in the refrigerator, when i used him i put more 50/50 and leave one night out of the refrigerator, keeping only the other day. its work?
Now i will start to do news recipes. In
Looks pretty good to me, well done indeed!
Holes? Nah, the butter falls through! :)
i also am new to bread, this looks so good i think. i think understand what you mean about worrying the bread wont keep. do you mean you think if it not developed enough, that its wet or something like it wont have a longer shelf life? i dont know the shelf life expectancy , its different with different breads i think.
New, i use little organic whole, i think is ok.