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Feedback needed - sourdough loaf

CedyBakes's picture
CedyBakes

Feedback needed - sourdough loaf

Hello,

I am much happier with this loaf than I have been with my sourdough bakes this year. I'd appreciate any feedback based on the pictures. It tastes good.

This was a 70% hydration loaf. 25% levain (with some rye in it), flour was KA's Bread Flour.

Time

Action

Duration

Notes

0

Mix

30m

Proofer at 72F

30m

1st fold - aggressive

90m

 

2h

2nd fold

90m

 

3.5h

3rd fold - very gentle

60m

 

4.5h

Pre-shape

30m

Left on counter

5h

Shape

60m

In proofer at 75F

6h

In fridge

18h

 

24h

Bake at 475 for 15 min, 20 min at 450F.

 

Used baking steel and dutch oven.

Oven preheated to 500F

 

Abe's picture
Abe

The proof is in the eating. However to me it looks under-fermented. Surprising as with the starter ratio and timing given I'd have thought it wouldn't be under-fermented. Unless the issue is in the starter itself but you'd need to go into more detail. 

Econprof's picture
Econprof

The crust and shape are gorgeous, but a few large holes surrounded by much tighter areas can indicate under-fermentation. I might try raising the temperature in the proofer to 78 or so. What is the ambient temperature in your kitchen? If you are starting with cool ingredients, they can take time to warm up.

clevins's picture
clevins

The biggest thing I really had to internalize was that the initial dough temp (when it goes into the proofer) matters a LOT. I've forgotten to warm the water in the winter so it's 55F and the dough temp is in the low 60s going into bulk which messes up timing A LOT. 

Try to get dough to 76-78 as it goes into bulk and increase the proofer temp to that range.

HeiHei29er's picture
HeiHei29er

I agree with Abe and Econprof on under fermenting and it sounds like you have a good first step planned with the warmer temps at mixing.

Also agree with Abe on taste being primary.  I’ve had plenty of underfermented toast and grilled sandwiches.  😁

Good luck!

CedyBakes's picture
CedyBakes

Thank you all for your comments.

I'm baffled at this. I used extra levain just to combat the under-proofing. The levain was pretty healthy - it had reached its peak (more than doubled) and just started falling back. The dough when I put it in the proofer was 75F - I heated the water to 80-82F before mixing the dough.

I'll let the levain rise for lesser time - I did roughly 1:2:2 and let it rise for about 12 hours at 70F. That may be my issue. I'll also try increasing the proofer temp to 78F like someone suggested.

What I really need to learn is recognizing when the dough is properly fermented.It had a couple of large bubbles & more small ones on the surface and it was shiny & a bit jiggly, so I thought it was done.

Thanks again for the input. I don't get a chance to bake every week, but I'll be back with my next attempt.

Rempejek's picture
Rempejek

I'll be following this as I may have a similar issue.

Just one question: looking at your schedule, you went straight from the fridge to the oven? Is that correct?