June 14, 2022 - 12:11pm
First okay loaf!
First loaf not to be a frisbee! I’m so happy!!! I know it’s not perfect but I’m so ready to improve, would love any tips on shaping, scoring, proofing, anything! This might be my 9th or 10th try, my method hasn’t really changed since my 3rd but the one missing puzzle piece was the flour! I switched to a different flour and it all came together.
Recipe: https://www.culinaryexploration.eu/blog/sourdough-scheduling
Followed as the instructions say, but bulk fermentation ran longer until I thought the dough was ready. Also used a bit of whole wheat flour, and an aliquot jar to determine end of bulk. So pleased!
Any suggestions for next week? 🥰
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Crumb looks really good. A not-very-deep suggestion: try scoring down the middle rather than down one side. The bread will have an easier time opening up.
I do like the look of loaves scored in the middle, the cross section looks like a bunny! Will try on my next attempt <3
Congratulations on a great bake, you must be so pleased. I remember my first decent loaf 3 years or so ago like it was yesterday. The crumb you got on that loaf is wonderful. I agree for sure about scoring down the middle of the loaf with your blade nicely angled rather than vertical into the dough. Do it confidently and don’t hesitate, the dough knows if you’re scared 😱.
I would recommend staying with the same recipe and make one change at a time. That way you’ll be able to see the result of each change and you’ll be able to dial in your technique and improve your bakes. You’ll get a hang of it much more quickly if you do that.
Benny
Yes I've been sticking with the same recipe my last 5 or so bakes, and am certain my dough knew I was panicked, first time scoring something that actually held shape!
What a nice result to see, and you must be very proud. A uniform crumb and fine shape. My one suggestion would be to leave the loaf in the oven a little longer. Your crust is absolutely the same around the entire loaf, so you are getting the right amount of heat distribution. Getting a slightly darker crust (which of course is a matter of taste among bakers and also a subject of great debate) would be possible. For me, an added darkness creates an additional flavor (look up Maillard effect).
All in all really nice. Happy baking and please keep posting.
Ted
I am so happy to finally have reached success! It being my first I'm definitely open to experimenting, and have seen lots of variation in crust colour. I do like my toast extra toasty, so this might be up my alley, thank you!
Beautiful crumb! Congratulations...I'm sure you must be very happy with this one! I couldn't check out the link you posted because it says Page Not Found.
Now that you've found a formula that you are happy with, you could do minor tweaks to explore other possibilities. Smart to read the dough more than the instructions. On any given day, any number of variables can play into the process.
Happy Baking!