October 14, 2022 - 5:32pm
Please Advise on 50% Whole Wheat Sourdough
Hi, I'm a newbie at sourdough baking. Could someone please advise whether this is under/over proofed? Also, I keep getting 1/4 inch of dense area at the bottom. Could it be because of the final shaping (over-handling)? My recipe is 50/50 Whole Wheat Sourdough from the Perfect Loaf. I use Romertopf cooker with parchment paper.
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It looks under proofed to me. By the way it opened up on the top of the loaf you can tell it was not over proofed. You wouldn't have gotten that ear on the loaf.
Hi and welcome to TFL.
Another piece of evidence is the uneven baking of the crust. The top looks fine, but the color of the bottom looks like you are not getting enough heat there. That could also account for a denser bottom.
Happy baking.
Ted
I agree with Ted, the bottom crust seems pretty pale in comparison to the top crust. I would bake this much lower in the oven for better results.
Benny
crust? What's the oven set up and spacing from the bottom of the oven?
(I'm guessing second notch up. Try bottom shelf for the first half of the baking time.)
Thank you, that makes sense! I did put the shelf second from the bottom. Next time, I’ll put the Romertopf right on the baking steel, at the lowest rack.