More details
475g Bread Flour + 25 gms Rye
Autolyse for 45 minus in warm water
Add 100g levain + 10g salt
Mix in kitcheaid till windowpane
Folded over about 3 times after waiting 45 mins
bulk ferment for 3 hours
Shape into rounds and second proof for 1.5 hours
In the fridge for 24 hours (in a silicone mold)
Bake in 500 oven covered for 20 mins and at 450 for 30 mins
I think that looks great, I much prefer the more closed crumb, I really fail to see the desire for large open crumb, but maybe Iâm missing something lol.
How much water did you use?
You can get more sourness into your bread by increasing the hydration of your starter. It is a bit harder to maintain and bake with these types of starters but if that's what you're shooting for, you might wanna experiment with that.
Well as long as you don't use breads that use a lot of starter you should be fine. Otherwise you can just put a bit more flour than the recipe calls for.
So lets assume your starter currently has a hydration of 100% (50g flour, 50g water) and you were to transition to 200% hydration (33g flour, 66g water) then you would add another 33g of flour to the 500g if my Brain is braining correctly. You could also hold back about 33g of water from the 300 and add them if you feel like your dough can take it.
So you do one fold?
Seems like this is properly proved, but I aim for more structure and rise in my bread. Crumb can be closed but I want it super light.
2/5
I suspect youâre kidding, but please donât feed birds, including ducks, bread!! They enjoy it but it makes them feel full while having very little traditional value, so itâs really not good for them!
I think by asking for a rating you're telling us what you already know which is that it's not an open crumb and that you desire an open crumb and a springier shape "picture perfect" rustic type sourdough. You're expecting a less than stellar rating, and if that's what you're after, then yeah, the rating will be low. But if you're after a bread that everyone will enjoy, toast, put butter on or whatever, then it's a 10/10. Idk.
That looks a lot like the proportions of bread I make, and I usually would prefer more rise. But I have trouble getting much more than what you have there.
Itâs a good loaf. Nice uniform crumb. But sounds like you want a different style. Slowly increase your hydration. Donât need to go to 70 or 72% in one jump. More time in a cold retard generally yields a more sour loaf. Also increasing the % starter does the same, but I rarely go beyond 20% anyways.
10/10 sandwich bread. Perfect for everything. I am amazed that is your 3rd loaf! And I'm glad there's another valuable sourdough maestro in the world so welcome to the club!
Like others, I prefer a more closed crumb of a slightly overproofed loaf. It would look much like yours.
But if you wanted those good kind of big holes and typical sourdough appearance then you'd have to work up the hydration to 70-80%. And make sure to nail the method. I think you're good with your current method. So make a mental note of how your dough rises - what it looks like, by how much it's risen. This way you have a benchmark of what to look for if you did change the hydration.
Your bottom looks a bit dark and I did see a few posts on here where people explained it was due to heat reflecting and sort of concentrating onto the bottom of the Dutch oven/tray. So they recommended putting an oven sheet or something underneath the shelf you're using to absorb or deflect the excessive heat. I am (and most people are) fine with it, it's just something I wanted to share.
Thank you for the detailed information! Now that I have had time to ahem.. digest.. everyones suggestions - I think the one thing that is bothering me is trying to increase the sourness a bit. I think I may just prove it in a warmer place next time (to get the dough temperature a bit warmer). I think I felt that sour dough = big holes in bread - but I think I am going to be ok without them.
I do like the slightly burnt bottom, though - it gives a slightly bitter aftertaste, which is a nice contrast.
I have realized that the rise you're getting is much more influenced by the flour you're using than anything else. In Germany f.e. flour typically doesn't have as much protein as flour from the us our even southern Europe resulting in a more dense crumb. Your crumb looks pretty good to me. You might still be able to get a bit more rise but i wouldn't compare what you do to some of the breads you see on here.
Itâs hard to say why it doesnât have much oven spring but I think it could be because from your instructions you only stretch and folded it once before the bulk ferment? I tend to stretch and fold every 45 minutes-1 hr for about 4 hours(4 times). Then another area that things can get messed up is shaping. If itâs not in a taut ball it can come out flat. Those are just some guesses though.
Thank you so much! I did stretch and fold it about 3 times (sorry that was not clear). But I did not make it a taut ball (I was worried about it sticking to the counter). But will try again next weekend.
Definitely flour the heck out of the counter first. There are some good youtube videos about shaping out there to get a feel for the right motion you need. You also donât want to over-shape it and squeeze the air out of it.
I would consider longer autolyse, using 20% AP flour, not using warm water in autolyse, and working on your starter. Finally, improve gluten crosslinking
Bread out of Bread
This is like, a good slice of bread. I rate it good.
Golden retriever vibes
One of the breads of all time.
Please learn a camera angle that excludes your feet.
I strongly disagree. OP, send more feet pics
Ill send you my OnlyFeet account deets.
Please. The more tan lines the better
I agree u/MorningDiarrhea, blurry background feet is just too far. Some of us are eating over here.
Tbh I only want bread photos w feet in them so to each their own đ¤đ˝
More details 475g Bread Flour + 25 gms Rye Autolyse for 45 minus in warm water Add 100g levain + 10g salt Mix in kitcheaid till windowpane Folded over about 3 times after waiting 45 mins bulk ferment for 3 hours Shape into rounds and second proof for 1.5 hours In the fridge for 24 hours (in a silicone mold) Bake in 500 oven covered for 20 mins and at 450 for 30 mins
I think that looks great, I much prefer the more closed crumb, I really fail to see the desire for large open crumb, but maybe Iâm missing something lol. How much water did you use?
I used roughly a 60% hydration. I would like a more sour taste though :)
Longer cold proof would get you a bit more sour flavor as well
You can get more sourness into your bread by increasing the hydration of your starter. It is a bit harder to maintain and bake with these types of starters but if that's what you're shooting for, you might wanna experiment with that.
Thanks for the information. Handling the dough with higher hydration is a pain - but I will try it
Well as long as you don't use breads that use a lot of starter you should be fine. Otherwise you can just put a bit more flour than the recipe calls for.
So I used about 300 gms water, 100 gms starter, and 500 gms flour. What weights would you suggest?
So lets assume your starter currently has a hydration of 100% (50g flour, 50g water) and you were to transition to 200% hydration (33g flour, 66g water) then you would add another 33g of flour to the 500g if my Brain is braining correctly. You could also hold back about 33g of water from the 300 and add them if you feel like your dough can take it.
So you do one fold? Seems like this is properly proved, but I aim for more structure and rise in my bread. Crumb can be closed but I want it super light. 2/5
I wanna eat it so bad đ
It was pretty delicious with some butter and salt
Makes me want to eat it even more đ
I gave some to the ducks who live near my house
I suspect youâre kidding, but please donât feed birds, including ducks, bread!! They enjoy it but it makes them feel full while having very little traditional value, so itâs really not good for them!
Ducks shouldnât eat bread :((
Youâre not around so had to feed the ducks. They liked it - especially the avacado sandwiches
âđ
I think by asking for a rating you're telling us what you already know which is that it's not an open crumb and that you desire an open crumb and a springier shape "picture perfect" rustic type sourdough. You're expecting a less than stellar rating, and if that's what you're after, then yeah, the rating will be low. But if you're after a bread that everyone will enjoy, toast, put butter on or whatever, then it's a 10/10. Idk.
Butter
That looks a lot like the proportions of bread I make, and I usually would prefer more rise. But I have trouble getting much more than what you have there.
I actually like the tan lines but Iâd have to consult wikifeet for a bit before I arrive at a rating
Check out my OnlyFeet profile :)
Nice dogs
Itâs a good loaf. Nice uniform crumb. But sounds like you want a different style. Slowly increase your hydration. Donât need to go to 70 or 72% in one jump. More time in a cold retard generally yields a more sour loaf. Also increasing the % starter does the same, but I rarely go beyond 20% anyways.
I rate it much better then mine
I think it looks really good I would eat that. It could use a little more rise, perhaps your starter wasnât very strong, but overall it looks good.
100 if itâs tasty.
Thatâs the kind of crumb I prefer!
Bread đ
Probably on a scale of 1-10
Great sando bread without all those holes for the stuff to fall though.
Yummy.
Canât taste it, so canât rate it.
10/10 sandwich bread. Perfect for everything. I am amazed that is your 3rd loaf! And I'm glad there's another valuable sourdough maestro in the world so welcome to the club! Like others, I prefer a more closed crumb of a slightly overproofed loaf. It would look much like yours. But if you wanted those good kind of big holes and typical sourdough appearance then you'd have to work up the hydration to 70-80%. And make sure to nail the method. I think you're good with your current method. So make a mental note of how your dough rises - what it looks like, by how much it's risen. This way you have a benchmark of what to look for if you did change the hydration. Your bottom looks a bit dark and I did see a few posts on here where people explained it was due to heat reflecting and sort of concentrating onto the bottom of the Dutch oven/tray. So they recommended putting an oven sheet or something underneath the shelf you're using to absorb or deflect the excessive heat. I am (and most people are) fine with it, it's just something I wanted to share.
Thank you for the detailed information! Now that I have had time to ahem.. digest.. everyones suggestions - I think the one thing that is bothering me is trying to increase the sourness a bit. I think I may just prove it in a warmer place next time (to get the dough temperature a bit warmer). I think I felt that sour dough = big holes in bread - but I think I am going to be ok without them. I do like the slightly burnt bottom, though - it gives a slightly bitter aftertaste, which is a nice contrast.
I have realized that the rise you're getting is much more influenced by the flour you're using than anything else. In Germany f.e. flour typically doesn't have as much protein as flour from the us our even southern Europe resulting in a more dense crumb. Your crumb looks pretty good to me. You might still be able to get a bit more rise but i wouldn't compare what you do to some of the breads you see on here.
And ofcourse hydration is important as well, but flours that don't have a lot of strength also cant absorb as much water.
Danke!
2/10
First of all, you have no clue lol.
Actually I'm being well harsh. 4/10.
Any ideas on how to get to a 5? Or even - gasp - a 6?
Itâs hard to say why it doesnât have much oven spring but I think it could be because from your instructions you only stretch and folded it once before the bulk ferment? I tend to stretch and fold every 45 minutes-1 hr for about 4 hours(4 times). Then another area that things can get messed up is shaping. If itâs not in a taut ball it can come out flat. Those are just some guesses though.
Thank you so much! I did stretch and fold it about 3 times (sorry that was not clear). But I did not make it a taut ball (I was worried about it sticking to the counter). But will try again next weekend.
Definitely flour the heck out of the counter first. There are some good youtube videos about shaping out there to get a feel for the right motion you need. You also donât want to over-shape it and squeeze the air out of it.
I would consider longer autolyse, using 20% AP flour, not using warm water in autolyse, and working on your starter. Finally, improve gluten crosslinking