The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Introducing son of Harp....

macette's picture
macette

Introducing son of Harp....

Day 12 My first soudough ...so happy will see inside later. Baked in cold oven from fridge....and my baby has Ears !

Ru007's picture
Ru007

Well done! The crust looks incredible, Harp did well :) 

Can't wait to see the inside.

Ru

macette's picture
macette

I’m excited...can’t wait either, part of me doesn’t want to cut it, just in case...:-/

Ru007's picture
Ru007

You should be proud! In any case it'll still taste wonderful! 

Fingers crossed for you.

Ru007's picture
Ru007

Well done! 

leslieruf's picture
leslieruf

that is a beauty!

Leslie

macette's picture
macette

It was a bit stressful...lol but I am very pleased wondered if it was ever going to rise in the oven. Was just like bake off on tv, sitting in front of the oven watching and hoping...lol

WatertownNewbie's picture
WatertownNewbie

First, I agree with the others that your loaf looks nice and probably tastes great.

I have two observations that I hope will engender some comments from others more knowledgeable so that we all can learn and be better able to interpret visual clues.  One is that the bottom of your loaf does not appear to be as well baked as the rest of the crust.  The second is that your bubbles seem to have expanded upward rather than outward.  I am wondering whether your loaf might have been slightly underproofed.  Thoughts from others?

Happy baking.

macette's picture
macette

The bottom was pale so I took out of Pyrex dish and put back in on the rack 5 mins. Underproofed don’t know spent the night in the fridge took out in the morning tightened up the shape put in the oven cold dough cold oven...was very surprised it rose at all it is a very young starter used about 8 hours after it was fed, don’t know if that makes a difference...it was a low hydration recipe just 60%. Was starting of low and working my way up. Have not got the hang of wet dough yet...The crust was very crispy but a little thick. Probably a hot oven would be better, would try that next time...but may end up with a black bottom...lol.  Still have a lot to learn just glad it wasn’t a complete disaster...

WatertownNewbie's picture
WatertownNewbie

" it is a very young starter used about 8 hours after it was fed, don’t know if that makes a difference..."

A young starter is fine and often preferred. The key is not to go past the peak, which is indicated by the falling of a levain that was rising.  If your levain is nice and bubbly, that is a good sign.

"it was a low hydration recipe just 60%. Was starting of low and working my way up. Have not got the hang of wet dough yet."

A great idea.  Working with lower hydration allows you some practice without the angst of a sticky dough.

As for cold ... putting the cold dough into the oven is fine, because as some have pointed out, a hot oven does not know the difference between 40 degrees and 70 degrees, but I am not sure that you want to put the dough into a cold oven.  Most recipes call for heating the oven to something in the range of 425-500 degrees before putting the dough in (the exact temperature varies with recipes), and that burst of heat during the first ten to fifteen minutes is what causes the nice oven spring.

Keep asking questions and keep baking.

Lazy Loafer's picture
Lazy Loafer

That is truly amazing for a first sourdough. I'm not sure any of us could say the same thing about our first sourdoughs! Well done.

You have obviously learned so much over the last little while and diligently applied everything you have learned, while adding to the body of knowledge on this site. Thanks for sharing!

macette's picture
macette

I think the help I have received here has guided me through the process and maybe a bucket full of luck. I found the recipe on here Susan from SAN Diego, I was very worried about a wet dough so opted for her recipe 60% which helped a lot. I will work my way up in the hydration eventually....Practice, practice,practice and watching bread videos...lol

Doughty's picture
Doughty

Some tips

Know when your starter is ready - Keep on feeding your starter over a few days, untill it is nice and bubbly. Do not use it until it can float in water.

To not get an uncooked doughy loaf - I use a cheap food grade digital penetration digital thermometer to get the temperature in the middle loaf (95-100°C is what you are after )

leslieruf's picture
leslieruf

using pyrex I suspect you have to be careful, I have never tried baking from a cold oven, you got a great loaf. I wonder about oven spring but you got that so.. very nice all round. Leslie

macette's picture
macette

Thanks Leslie, I was most surprised. I was concerned about the Pyrex but read that it was safe for 300c so cooked at 230c the cold oven I thought might be gentle on the dish a gradual increase of heat and help with the rise. But it rose and I was happy. I will try a hot oven next time and would like a softer crumb. Work in progress...lol Also want to try 1 2 3 version but lots to practice...