August 27, 2020 - 11:13pm
Troubleshoot
I made my first loaf of sourdough this morning. A true labour of love!
I have attached pictures below of the final product as i would like to improve my load. Few things i noticed:
1. Large air pockets, but wondering if my ones are ok? Also any other suggestions on where i can improve on. I used the full proof baking recipe.
2. The "ear" is not too obvious, should i be cutting the loaf deeper?
3. The crust, I baked it in a dutch oven and i feel the crust is not that thick, though its pretty hard when cutting it
4. Sides, I feel the sides are not as well browned as the top, any way i can make it browner? the loaf fit quite snug in the dutch oven, so not too sure why its not as dark
Thank you all in advance.
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:) You are sandbagging us!
No way you can convince me that this loaf needs improvement or that it is your first. Amazing!
I think..... First sourdough, but not first bread.
I will paste in the Q's. Small tweaks?
1. Large air pockets, but wondering if my ones are ok? Also any other suggestions on where i can improve on. I used the full proof baking recipe. While shaping, pop any big bubbles that form, they only get bigger. Everyone has a few of these beauties to poke. :)
2. The "ear" is not too obvious, should i be cutting the loaf deeper? Nope, but experiment with the angle of the blade. Pretend you want to "skin" the loaf as you slash.
3. The crust, I baked it in a dutch oven and i feel the crust is not that thick, though its pretty hard when cutting it Give it overnight inside a bread box or bag and the loaf moisture will more than likely soften the crust. Leaving the lid on longer can make the crust thicker.
4. Sides, I feel the sides are not as well browned as the top, any way i can make it browner? the loaf fit quite snug in the dutch oven, so not too sure why its not as dark
You could leave the lid on longer. (Or put it back on.) Moisture leaving the narrow space between the pot and the loaf surface helps browning. If you see this paleness when tipping out the loaf to cool, quickly put the loaf back into the oven, naked on the oven rack to brown longer. Can flip it upside down if needed.
Hope these little tweaks help. There may be other suggestions as well but your loaf looks very very good. More handlng and degassing before shaping makes for a finer crumb if you want it.