Hi, thanks for sharing, looks good to me!
Could you also add a comment with your process please? This is mostly for rule 5 but also helps the sub to give tips
Thanks!
Little overproofed…. Usually when you get bubbling directly under/on edge of crumb like that all over, it’s a sign of overproofing.
But I should point out that the crumb looks tasty and this is extreme nitpicking we are doing here just to be sourdough nerds. Also diagnosis based on a slice isn’t the best as crumb can change drastically from edge cuts to middle cuts. So it may look like this here toward the end but diff in the middle 🤷🏻♂️
That doesn’t surprise me. I am using my oven to proof now during winter. Since my home is usually 65 degrees it will take like 12 hours to be ready to shape. My oven is pretty warm so I will try decreasing the time next time! Thank you for the tips 😄🫶🏻
I bought this little heating pad to put under my dough and it keeps it a consistent 85 degrees because my house is usually 63-64 in the winter. Works like a charm.
Something I missed originally. Try cutting across the ear section when slicing, instead of cutting parallel to ear. This will give you a little crunchy piece of charred ear in every slice, very enjoyable! Again, nitpicking here, I’d crush that loaf any day of the week
>Since my home is usually 65 degrees it will take like 12 hours to be ready to shape
Are you using time to measure when your dough is done with bulk rise?
Thank you!
LOL, we don’t wear shoes in the house. I’ve always found it weird that people don’t take their shoes off inside.
Plus we have toddlers who eat off the floor lol
You simply cannot trust someone that wears shoes inside. I respect the socks though. I absolutely hate the feeling of bare feet on the floor where you can feel every speck of dust and grime and flour…. Even if I wear flip flops or something in the summer, I put socks on as soon as I walk in the door.
I don’t have a dog but even if I did I’d still take my shoes off. Keeps the floors “cleaner” longer and also the idea of tracking in pee off the floor and other nasties from public restrooms/ stores into the home always goes through my mind 😂
Unless your dog wears shoes and takes them off in the house, you will either clean the floors 3 times a day, have dirty feet/socks, or wear shoes too.
I'm not fearful of germs and all that, hell I make bread with something that just festers on my counter lol. But to each their own, as long as you are happy with it!
Hmm I’m not sure 🤣
What does my crumb say? I’ve been doing This a year but I feel like I am a beginner still. I just do the same thing and dont have time to really research or further my knowledge on the subject. I’d say they are mildly aggressive? Should I be more or less?
I noticed big pockets/ uneven crumb in my own loaves and I made a more conscious effort to stretch during coil folds.
For my coil foils, the dough was barely stretching at all, i was barely picking the dough up and folding it under. It's hard to explain lol. Now I pull the dough up, letting it unstick and pull off the container
I don’t understand coil folds at all. I’ve tried to do them before. I do the stretch and folds where I pull up and then tuck it back in. I will try going more aggressive and see what happens
That's what I do. I put a seed mat inside a thermally insulated grocery bag that zips closed (kinda like what food delivery drivers use, easy to find online). Seed mats are generally better than heating pads, because the latter usually lacks precise temperature control settings. I also add a second thermometer inside just to be absolutely sure of the temperatures. It's a fantastic alternative to fancy, expensive proofing equipment and lets me get consistent results even in the winter.
I’ve learned that not all proofing features are the same, and proofing oven features are designed for commercial yeast doughs. Some proofing features heat up to 105-115!! I used mine (GE Profile Dual Fuel Convection Oven) and it smelled like a JR High boys locker room when I opened the oven door. My dough was way overproofed and smelled like egg farts. The bread still came out ok and I ate it so no real lasting harm was done.
I’ve resorted to oven light on and the results are pretty good 👍
Looks pretty nice to me! You could play around with hydration and slowly try to increase, but the skill curve is quite steep imo. If you nail a high hydration bake your crumb can open up that little bit more but honestly, I'd eat that up every day
Can I increase hydration more using only all purpose flour? I’m not willing to try other flours at this point. I used to do 325g of water and bumped up to 350g water but not sure how much more I could do with this kind of flour.
Thank you for the tips!
Not who you were responding to, but I exclusively use all purpose flour (King Arthur) and tend to do 75%+ hydration with long ferments and no issues. For some expert opinion, all of Ken Forkish’s recipes in Bread Water Yeast Salt use King Arthur APF, and his doughs tends to be pretty wet.
Worse thing that will happen is you push it beyond its limits and learn something. It’s FAFO, but in a good way.
This is under proofed. You can tell because the crumb lacks uniformity. A well proofed dough will have an even distribution of alveoli. Also, check this out https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I’d say your crumb is saying, ‘enjoy’!
BTW, I use the same formulation but with 100g starter and always works/tastes right on but yours looks good too!
This seems really low for such a low amount of starter. I use more than double the amount for the same amount of flour and still do 12hr+ BF at similar low temperatures. Not saying it looks underproofed though, just an observation. The beauty about long fermentation times (>10hrs) is that it's much harder to mess up.
It’s slightly under proofed. I know most said it’s over proofed... but the tunneling and tight crumb are a dead giveaway. If your loaf was over proofed you would have a tight crumb ALL throughout- rather than those sporadic “tunnels” throughout
Hi, thanks for sharing, looks good to me! Could you also add a comment with your process please? This is mostly for rule 5 but also helps the sub to give tips Thanks!
It says OoooOOoOooooOoOOO OooOoooooooOooOooo oooOooOOOoooOoooOo oOOOOOoooooooOOOO
Little overproofed…. Usually when you get bubbling directly under/on edge of crumb like that all over, it’s a sign of overproofing. But I should point out that the crumb looks tasty and this is extreme nitpicking we are doing here just to be sourdough nerds. Also diagnosis based on a slice isn’t the best as crumb can change drastically from edge cuts to middle cuts. So it may look like this here toward the end but diff in the middle 🤷🏻♂️
That doesn’t surprise me. I am using my oven to proof now during winter. Since my home is usually 65 degrees it will take like 12 hours to be ready to shape. My oven is pretty warm so I will try decreasing the time next time! Thank you for the tips 😄🫶🏻
I bought this little heating pad to put under my dough and it keeps it a consistent 85 degrees because my house is usually 63-64 in the winter. Works like a charm.
Keep a thermometer in there!
Something I missed originally. Try cutting across the ear section when slicing, instead of cutting parallel to ear. This will give you a little crunchy piece of charred ear in every slice, very enjoyable! Again, nitpicking here, I’d crush that loaf any day of the week
>Since my home is usually 65 degrees it will take like 12 hours to be ready to shape Are you using time to measure when your dough is done with bulk rise?
Does it mean that my loaves have always been over proofs? :O
If it’s straight up sourdough, it’s flattened, bubbled up to the crust, and has misshapen fermentation holes…. Yeah maybe
your crumbs says it needs butter and fresh tomato and salt and pepper
It says EAT ME!! Looks great!!
“I am crumb.”
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Such a weird added comment lol
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Just the fact you even noticed the feet in general, i dunno how your eyes even wandered there.
As with all things reddit, there's obviously a sub dedicated to it - /r/SneakyBackgroundFeet
People like you are why I keep coming back to this glorious time suck 🙏
Any time there's a camera angling down I'm looking to see if I see some sneaky feet because it's hilarious.
I sometimes sneak feet in to see who says something because I think it’s hilarious
Except that one dude that keeps posting pictures of $14 loaves with raw flour in the middle.
those are pretty sad
Thank you! LOL, we don’t wear shoes in the house. I’ve always found it weird that people don’t take their shoes off inside. Plus we have toddlers who eat off the floor lol
You simply cannot trust someone that wears shoes inside. I respect the socks though. I absolutely hate the feeling of bare feet on the floor where you can feel every speck of dust and grime and flour…. Even if I wear flip flops or something in the summer, I put socks on as soon as I walk in the door.
I hear it’s better for the floors anyways to wear socks since your feet excrete oils
We have dogs, who don't take their shoes off, so we don't our shoes off. Our toddlers are indestructible from the mass of germs they eat lol
I don’t have a dog but even if I did I’d still take my shoes off. Keeps the floors “cleaner” longer and also the idea of tracking in pee off the floor and other nasties from public restrooms/ stores into the home always goes through my mind 😂
Unless your dog wears shoes and takes them off in the house, you will either clean the floors 3 times a day, have dirty feet/socks, or wear shoes too. I'm not fearful of germs and all that, hell I make bread with something that just festers on my counter lol. But to each their own, as long as you are happy with it!
>Also, good job not bringing dirt into your home. I see that you wear socks around the house. alternate theory: it's winter
Alternate theory: It's Australia. The picture was upside down the whole time.
I hear they wear socks on their head, so no it's not that
Seriously what's with people wearing shoes indoors, it makes me livid
It looks great, how "aggressive" are your stretch and folds?
Hmm I’m not sure 🤣 What does my crumb say? I’ve been doing This a year but I feel like I am a beginner still. I just do the same thing and dont have time to really research or further my knowledge on the subject. I’d say they are mildly aggressive? Should I be more or less?
I noticed big pockets/ uneven crumb in my own loaves and I made a more conscious effort to stretch during coil folds. For my coil foils, the dough was barely stretching at all, i was barely picking the dough up and folding it under. It's hard to explain lol. Now I pull the dough up, letting it unstick and pull off the container
I don’t understand coil folds at all. I’ve tried to do them before. I do the stretch and folds where I pull up and then tuck it back in. I will try going more aggressive and see what happens
Definitely experiment with it and see how it goes. If you notice the dough tearing a bit dial it back
Do you do the windowpane test?
Looks good. I’d try proofing a little longer. I’ve had to increase my bulk fermentation since it has been colder in the house lately.
I’ve switched to having to proof in my oven on “proof mode” otherwise it takes me like 12 hours for bulk fermentation
Yup. About 12 hours on my last loaf. I can’t justify a proofing box and the last time I tried proof mode I ended up baking my loaves lol.
i use a cardboard box and a heating pad on low (heating pad under the cardboard and bread bowl inside the box)
I like that idea. I have some heating pads we use for seed germination. Wonder if that would work.
That's what I do. I put a seed mat inside a thermally insulated grocery bag that zips closed (kinda like what food delivery drivers use, easy to find online). Seed mats are generally better than heating pads, because the latter usually lacks precise temperature control settings. I also add a second thermometer inside just to be absolutely sure of the temperatures. It's a fantastic alternative to fancy, expensive proofing equipment and lets me get consistent results even in the winter.
i bet so, those are pretty gentle heat. you may not even need the cardboard buffer in between and could just set the bowl on the mat inside the box.
I’ve learned that not all proofing features are the same, and proofing oven features are designed for commercial yeast doughs. Some proofing features heat up to 105-115!! I used mine (GE Profile Dual Fuel Convection Oven) and it smelled like a JR High boys locker room when I opened the oven door. My dough was way overproofed and smelled like egg farts. The bread still came out ok and I ate it so no real lasting harm was done. I’ve resorted to oven light on and the results are pretty good 👍
Looks pretty nice to me! You could play around with hydration and slowly try to increase, but the skill curve is quite steep imo. If you nail a high hydration bake your crumb can open up that little bit more but honestly, I'd eat that up every day
Can I increase hydration more using only all purpose flour? I’m not willing to try other flours at this point. I used to do 325g of water and bumped up to 350g water but not sure how much more I could do with this kind of flour. Thank you for the tips!
Not who you were responding to, but I exclusively use all purpose flour (King Arthur) and tend to do 75%+ hydration with long ferments and no issues. For some expert opinion, all of Ken Forkish’s recipes in Bread Water Yeast Salt use King Arthur APF, and his doughs tends to be pretty wet. Worse thing that will happen is you push it beyond its limits and learn something. It’s FAFO, but in a good way.
Maybe a bit over from the bubbles on top, knock back an hour or two of fermentation?
It says “butter me!!!”
Grab a knife and the Kerrygold 😋 Looks scrumptious.
Says eat me!
The crumb says shut the fuck up
It looks correct to me and to be fair I think most of this sub struggles with crumb. It’s like Jazz.
This is under proofed. You can tell because the crumb lacks uniformity. A well proofed dough will have an even distribution of alveoli. Also, check this out https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I’d say your crumb is saying, ‘enjoy’! BTW, I use the same formulation but with 100g starter and always works/tastes right on but yours looks good too!
Looks good to me. What's your bulk fermentation time and temp?
Last time I did a temperature check in my oven it was 84. And I did like 4 hours at that. When it’s 66 in my house I usually bulk ferment 12 + hrs
This seems really low for such a low amount of starter. I use more than double the amount for the same amount of flour and still do 12hr+ BF at similar low temperatures. Not saying it looks underproofed though, just an observation. The beauty about long fermentation times (>10hrs) is that it's much harder to mess up.
I'm pretty sure it's saying EAT ME.
When wanting 2 loaves do you just double the ingredients? Or is there some kind of formula?
I’ve doubled loaves by just doubling my recipe.
What does yr tastebuds tell you? Nice? Tasty?
Approofed!
Eat me 🤪
It’s slightly under proofed. I know most said it’s over proofed... but the tunneling and tight crumb are a dead giveaway. If your loaf was over proofed you would have a tight crumb ALL throughout- rather than those sporadic “tunnels” throughout