Dear all,
I made my first sourdough bread and am looking for some feedback. It tasted good, but it had a bit of a gummy texture. It also did not look very good:
This is the recipe I used: https://bread-on.earth/A-FOUNDATIONAL-LOAF
My sourdough is made with whole grain rye flour by Farmer Ground.
I have ordered most of the books that are recommended by members of this forum, but I'm still waiting for them to arrive, so I do not have any books to help me evaluate my bread. Would love to hear what you think!
If someone could recommend a beginner-friendly recipe, I'd also be very grateful. I will not be using that same recipe again. The many steps were a bit too much for me at this early stage.
Best wishes,
Luisa
it is under-fermented.
The recipe itself is typical but the explanation reads like a story book. Overly complicating what should be a more simple process.
Start off simple.
Low hydration, bread flour + a high percentage of mature starter. No need to do stretch and folds. Knead till full gluten formation and bulk ferment till 75% risen.
For Example:
...even though the score has slightly charred edges. That says to use a lower bake temperature for a longer time. Remember, home ovens can vary a lot from what the temperature dial says.
TomP
Recipes are only good when exact materials are used - and that's rare. Get used to it - expect a change - and keep going. I find it funny that you can explain the same thing a million ways - it means the same thing - but that's just me. And beware the link. Enjoy!
first off, congrats! You baked your first bread!
I agree with Abe. It looks under-fermented. And Tom has a point: 480F/250C is a bold temperature for a full 40 minutes.
Another question: what did you do for steam. The recipe calls for baking in a dutch oven, which, if you leave the lid on, creates its own steam. But your pic shows your bread in a loaf pan - so it would have needed an external steam source.
Many breads need steam to keep the crust pliant as the bread rises and to prevent scorching. Problem is, if you have a gas oven (as I do) steaming is often difficult and sometimes impossible. I tried and tried, but my breads only took a big leap in quality when I found a dutch oven & decided to try it.
Keep on!!! In addition to what Abe has suggested, there are many great recipes some great home bakers have posted on this site. It all depends what kind of bread you like. Specify and I'm sure all sorts of suggestions will come flying your way.
Rob
Thank you so much for all your feedback! It’s incredibly helpful!
Rob: I don’t have a Dutch oven yet, so I placed another loaf pan on top of the one pictured. I too have a gas oven.
I’ll keep all of your suggestions in mind and keep trying!
This type of small granite ware roaster is inexpensive and will serve as a makeshift Dutch oven for small loaf pans. A few tablespoons of water in the preheated pan will flash to steam for your bakes. Best wishes. Dave
excellent idea, Dave.
And, Luisa, I found my round DO on the street in NYC (a neighbor was, for some unknown reason, throwing it out). If you don't want to go the dumpster diving route, NYC Craigslist lists a few for halfway reasonable prices - https://newyork.craigslist.org/search/sss?query=dutch%20oven#search=2~gallery~0 (but note: if you do get a Le Creuset with a rubber handle, spend the 30 bucks or so and buy an official metal replacement. The rubber ones can only go up to 400F/200C. I tried baking a rye at 450F/232C in my brother's Le Creuset and melted the handle off.🤣)
Rob
Thank you so much for your tips, Rob and Dave!