First Fresh Loaf Loaf!
This is my first post on the site. I started baking sourdough during lockdown and then I moved to a flat with a gas oven and it completely destroyed every loaf I made (burnt bottom, not enough oven spring, not cooked all the way through). Back at my mum's and decided to bring my starter with me to try and bake some bread to see if it was actually my fault or the ovens fault.
I've gotten quite 'lazy' in my sourdough making, just kind of doing what I can when I can, but I reckon that you can make a pretty good loaf pretty simply.
350g tipo 00 flour (the only white flour my mum had)
150g strong wholemeal bread
50g starter
350g filtered water
9g salt
autolyse 30-45mins, add starter and salt, combine and let rest for 30 minutes, S&F, let rest, do some coil folds if I felt like it and the dough had relaxed during the first 2 hours of bulk fermentation, let bulk ferment for around 10 hours until it had risen around 1.5x, windowpane test passed, one last coil fold, preshape and let it rest, then shape and put into a banneton (in my case a floured teatowel and a loaf tin), then it was put into the fridge for 10-12 hours, baked the next day 20mins in a cast iron pot with the lid on and then 20mins with the cast iron pot lid off and a 'ban-marie' in the oven.
the loaf has a nice taste and is definitely one of the softest crumbs I have ever made! I was wondering what contributes to this? I usually bake the loaf for 25 minutes after taking the lid off so perhaps that was too long and I am better off baking for less time
would appreciate any criticisms, tips and any comments on how my crumb looks vs how it should/could look!
Comments
Looks like a great loaf, well done!
I think using 00 flour can contribute to softer crumb, but baking for a shorter time too of course - although I don't think 5 min would make a big difference.
ahh that would make sense, I wonder why it is not more common to use that type of flour in sourdough baking then I don't think I have ever seen a recipe that wasn't pizza or pasta made with tipo 00
I think because most recipes you see online are from countries where 00 flour is much more expensive and/or difficult to find than other types. I think it's quite common in Italy.
Very nice, I'm glad you're posting on TFL now!!
Your loaf is about 30% whole grain and your white flour is relatively soft. I think you did very very well for the flours used. It maybe could have used a bit more fermentation, just a bit. Overall it is great. Well done.
Benny
at which stage? and thank you for replying!
Either in bulk or after shaping with some added bench time before cold retard.
Nice looking loaf! I think that crumb is perfect.
thank you !!