The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My 5th sourdough bake.. getting better

Anthony Power's picture
Anthony Power

My 5th sourdough bake.. getting better

First post.. and firstly i have to say that there is so much helpful content here which has helped me get up and running. 

 

This morning i baked a few loafs which im very happy with, i feel im starting to make good progress. I would love a more open crumb but i think its down to my impatience that im not giving the bulk rise enough time.. although the dough was bubbly, coming away from the bowl easy and 20% bigger... like it says in tartin

I started off with fwsy method but switched to tartin for this one and found the dough so much better to work with. 

 

DanAyo's picture
DanAyo

Great looking bread, Anthony!  Glad you decided to post.

Dan

Anthony Power's picture
Anthony Power

Cheers Dan!

trailrunner's picture
trailrunner

Not a thing wrong with that bread. Huge holes are very highly prized but only for looks....they are a big fail if you want to eat the bread with anything on it :)  Your crumb is lovely and the shape and color of the bread and crust are lovely as well. Happy Baking and post back more of your breads. Caroline

Anthony Power's picture
Anthony Power

Thanks Caroline.. that makes sense! Save the holes for the Ciabatta!

WatertownNewbie's picture
WatertownNewbie

First, thanks for posting.  We all agree that the info and support from this site are a tremendous thing.

It looks to me that the bottom of your loaf is not being baked, or at least is not being baked as well as the rest of the crust.  Do you use a baking stone?  Preheat the oven long enough before putting your loaf in?  Have the loaf sitting too high in the oven (i.e., away from the heat source, which is typically in the bottom of the oven)?  Putting dough onto a nice hot baking stone (or similar surface) will promote oven spring, which will result in a more open crumb.

Happy Baking and Happy New Year!

Anthony Power's picture
Anthony Power
Anthony Power's picture
Anthony Power

Yes id agree.. bottom crust isnt as thick as rest. I baked in a preheated pyrex .. thermometer showed it was over 215c in the dish and the stone under it was 230. 

 

Doing another bake tomorrow.. ill preheat for longer. Should i let dough come up to room temp or pop it in straight from the fridge?

WatertownNewbie's picture
WatertownNewbie

No need to let the dough warm up (as a sage once observed, the oven at 450 degrees does not know much difference between 40 and 70 degrees).  Why the Pyrex container?  Why not directly onto the stone?

Anthony Power's picture
Anthony Power

Was following forkish/tartin method of using a preheated dutch oven.. or in my case a pyrex casserole dish. May try direct on stone with dome steam today to see the difference.