Suggestions to improve (my first post)
First of all, hello there, I've been reading this forum a lot but this is my first post.
Also, in advance, thank you very much to whoever helps me out to better my loafs.
So I've been baking sourdough only for three times. This are the details:
1st attempt- I made a loaf using a starter made out of whole wheat. The result had a good flavor but it was way too dense and flat. I never really liked the smell of my starter and I decided to discard all of it after only one bake.
Then I made a starter using Bob's Red Mill Dark Rye flour for the first four days and an all purpose white flour (only 10% protein) afterwards. I used 1:1 water-flour ratio by weight.
Smell was nice and it was growing strong.
2nd attempt- I decided to bake a loaf after 11 days feeding my starter (eight days feeding it once a day and twice for three days before baking).
When baking I used a bit of yeast (about 7grams) as suggested by a recipe at King Arthur Flour webpage. I also used 10% protein white flour.
Result was good, better than my previous attempt.
Then I kept feeding my starter for four more days. At this point I didn't followed my 1:1 flour-water ratio, I simply didn't use a scale.
3rd attempt- I baked again and this time I used even less yeast. Flavor was better but it didn't rise much inside the oven. Also, I know my crust can improve a lot.
I do not have a dutch oven so I use a flat tray and pouring hot water underneath, just as my previous bake.
I always start with a preheated oven at 245 C (470 F).
After this third attempt I kept feeding my starter for three days and then decided to put it in the fridge since I knew I wouldn't have time to bake in a few days.
It's been inside the fridge for ten days and now I want to bake again next week. Maybe on tuesday. I am aware my starter has to be warmer and fed a couple times until it's ready to bake again.
My question is....how do I improve, specially my crust (I want it to be as evenly golden as possible, as in the pictures from professional bakers)? I know it's a vague question but hopefully all de detailes provided can help to make better suggestions so I can improve this fourth time that I'll bake.
What are my flaws? Shoud I use a flour with a higher protein percentage? Should I increase baking time? Should I be more meticulous with my feedings?
Again, many thanks in advance.
population in the starter makes many of the other problems go away.
Try this first. Take 10g of your refrigerated starter and add 70g water and 100g flour. Stir well and cleanly place into a tall straight narrow glass or see-thru container. level out the soft dough and cover. Note the temp. Put a strip of tape up the side and mark the starting level and the time. Mark it every hour. The first 3 to 4 hours there may be no rising but then it usually starts to rise. A dome will form as it rises and level out as it reaches a peak. First sign is a dimple in the dome. How long does it take to reach this peak?
When peaked the first time, pop it into the refrigerator. Use in the next loaf, either directly or the next day saving 10g to feed, using the same procedure. Compare. Let the starter drop back to a one part starter to 4 parts flour and chill when it has at least doubled. Use part of this starter to inoculate more starter when needed keeping it chilled between use. Replenish when it runs low. What type of climate do you have and what is the temperature of the starter and ingredients? Also what is the oven set-up?