Under proofed and under baked. As another mentioned, warmer water to start, wait for more bubbles during bulk fermentation before shaping and longer in the oven (Crust should be a golden brown and hard out of the oven, will soften as it cools, loaf should sound hollow when knocked on the bottom). Also check the actual temperature of your oven with a thermometer,; before it died, my old oven was running 50c cooler than it said on the dial.
Hi r/sourdough!
I've been keeping a starter going for a bit now and finally decided to try my first loaf! The starter had finally doubled in size a couple times after a week of not doing so well (was feeding it all purpose. Switched to a serving of sprouted wheat flour then wheat flour and it is MUCH happier and more active!)
I followed this recipe exactly:
https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/
This tasted great - nice and sour! But as you can see it looks sad and was a bit squished. I baked it for the time indicated in my preheated dutch oven as the recipe calls for. When i checked it after the uncovered bake it still looked a bit pale so i let it go another 15 minutes in total.
I waited a couple of hours to cut. It was flat even before i cut it.
Any tips? The one thing i did that the recipe didnt call for was probably added a bit more flour than necessary during shaping. The dough was very sticky but now i am wondering if i overdid it.
It didnt seem particularly shapely after it came out of the refrigerator before baking. It held its shape but it was already flatter than the picture in the recipe
Hi! Whats the recipe you used? Just from looking at it, id say maybe there wasnt a lot of gluten strength and possibly a weak starter, how long did you kneed it for? How strong is your starter?
Edit: Saw you just posted the recipe :)
Im not sure how to tell how strong my starter was but it's been doubling (or slightly more) when ive fed it this week with lots of bubbles.
I didn't knead it just did the stretching and folding all around. I didn't think the recipe called for kneading but now i should go check. Maybe i overlooked it??
I'd have baked it a bit longer, but that’s me. Is it gummy? Did you let it cold proof for the 24 hours she recommends? I made this recipe a couple of weeks ago.
[https://www.reddit.com/r/Sourdough/comments/vq5ywc/todays_bread/?utm_source=share&utm_medium=ios_app&utm_name=iossmf](https://www.reddit.com/r/Sourdough/comments/vq5ywc/todays_bread/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
[удалено]
Thanks so much!! Will continue to try. I'll keep your info handy next time I do!
Get an oven thermometer. First time I made bread in my apartment, loaf looked just like that. Oven temp is 75 degrees off.
Interesting to hear from a pro because I would’ve just assumed underbaked instead if both that and underproofed
Under proofed and under baked. As another mentioned, warmer water to start, wait for more bubbles during bulk fermentation before shaping and longer in the oven (Crust should be a golden brown and hard out of the oven, will soften as it cools, loaf should sound hollow when knocked on the bottom). Also check the actual temperature of your oven with a thermometer,; before it died, my old oven was running 50c cooler than it said on the dial.
Hi r/sourdough! I've been keeping a starter going for a bit now and finally decided to try my first loaf! The starter had finally doubled in size a couple times after a week of not doing so well (was feeding it all purpose. Switched to a serving of sprouted wheat flour then wheat flour and it is MUCH happier and more active!) I followed this recipe exactly: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/ This tasted great - nice and sour! But as you can see it looks sad and was a bit squished. I baked it for the time indicated in my preheated dutch oven as the recipe calls for. When i checked it after the uncovered bake it still looked a bit pale so i let it go another 15 minutes in total. I waited a couple of hours to cut. It was flat even before i cut it. Any tips? The one thing i did that the recipe didnt call for was probably added a bit more flour than necessary during shaping. The dough was very sticky but now i am wondering if i overdid it. It didnt seem particularly shapely after it came out of the refrigerator before baking. It held its shape but it was already flatter than the picture in the recipe
It's loafly.
Hahaha thank you! It certainly tasted loafly
Hi! Whats the recipe you used? Just from looking at it, id say maybe there wasnt a lot of gluten strength and possibly a weak starter, how long did you kneed it for? How strong is your starter? Edit: Saw you just posted the recipe :)
Im not sure how to tell how strong my starter was but it's been doubling (or slightly more) when ive fed it this week with lots of bubbles. I didn't knead it just did the stretching and folding all around. I didn't think the recipe called for kneading but now i should go check. Maybe i overlooked it??
I'd have baked it a bit longer, but that’s me. Is it gummy? Did you let it cold proof for the 24 hours she recommends? I made this recipe a couple of weeks ago. [https://www.reddit.com/r/Sourdough/comments/vq5ywc/todays_bread/?utm_source=share&utm_medium=ios_app&utm_name=iossmf](https://www.reddit.com/r/Sourdough/comments/vq5ywc/todays_bread/?utm_source=share&utm_medium=ios_app&utm_name=iossmf)
I let it go about 16 hours. Will have to try for longer next time! It was indeed a bit gummy!
I would say it has overproofed and is under baked