June 7, 2020 - 8:48am
Whats wrong with this bread?
Hy guys. Im new here and also new at baking.
I used the tartine country loaf recipe for this bread.
Baking in dutch oven. Oven preheated 1hour.
What shall i do differently?
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Hy guys. Im new here and also new at baking.
I used the tartine country loaf recipe for this bread.
Baking in dutch oven. Oven preheated 1hour.
What shall i do differently?
My guess is that it is underproofed. How old is your starter? How vigorous is it? You may need to do daily feedings at room temperature for several more days before it is developed enough to bake with.
Greetings! Starting out with that recipe is not really a great way to learn to make good sourdough and it is fraught with landmines for newbies. I would start with a lower hydration dough and easier recipe, build up some skills, then move on to something more challenging. I actually have a different opinion than the other commenter...it looks to me like your dough was over-fermented and/or proofed given the flat nature of the dough with some large holes but very dense dough elsewhere, all of which are classic signs this dough went too long before baking.
Here's an easier and more reliable method to try out, which is a really good starting point: https://www.youtube.com/watch?v=hNzJLP61nnQ
Good luck with everything. Most everyone here has experienced similar bakes, but repetition and continued attempts help iron out some of the bumps. And then, even experienced bakers run into new things and surprises. It's rare that even less-than-beautiful loaves aren't edible and can't benefit from a trip to the toaster ;-)
Thanks for the reply guys!
My starter two months old.
Sometimes i keep it in the fridge for couple of days..and before baking i take out and feed it..usually once or twice..maybe i need to feed more times?
Ah. The starter should be fine then. I would have to agree with naturaleigh that it is more likely that your dough was over proofed. Did it puff up a lot and then collapse when you put it in the dutch oven? Another recipe that you might find easier would be the no-knead sourdough bread like this one: https://breadtopia.com/sourdough-no-knead-bread/
In any case, keep trying! I'm sure you will be finding yourself baking great loaves soon.
The bread was kinda flat in the whole baking period
Do you mean it never really puffed up during either bulk or final proof? How strong is your starter? When you feed it, does it double in size in around 4 hours or so?
Yes its double easily the starter. But kinda sluggish. Need 6 hours to achiece that.
Living in a warm island..getting very hot here..28 room temperature. Maybe is too high?
That is rather warm. At that temperature I would feed my starter twice a day. Even so, it is strange that your are not getting a good rise. How long are you allowing it to proof?
I think it would be helpful if you gave us a detailed description of your process. List of ingredients, timing of the proofs and temperature. It would give us more to go on in troubleshooting you problem.
I have made nicer bread before.
Now i got a new flour...its organic..top quality..with 30minutes autolyse i develop a good start. But the dough felt a bit dense and sticky?!