Sourdough baking

1322 readers

2 users here now

Sourdough baking

founded 1 year ago

MODERATORS

desGroles@lemmy.world

JWDed@lemmy.world

101

my most beautiful bread (so far) (lemmy.world)

submitted 6 months ago by frankenswine@lemmy.world to c/sourdough@lemmy.world

9 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] frankenswine@lemmy.world 2 points 6 months ago (2 children)

thanks! i was in a rush so only 14 hours rise in the fridge (about 5°C) and baked at 240° (with vapor) for 20' then again 22' at 230°.

what indicates it being underdone?

[–] UmeU@lemmy.world 3 points 6 months ago (1 children)

Maybe I just am in the habit of overcooking… I like it pretty dark.

I do 260c in a Dutch oven for 20 minutes (I have noticed better oven spring when the oven is screaming hot). I preheat the oven and Dutch oven for an hour at 260c… then 230c for another 20 minutes with the lid off for some nice dark crust.

The edge of my ear gets super crispy and dark.

Yours looks great, no criticism intended.

Any money shots of the crumb for us degenerates?

[–] frankenswine@lemmy.world 2 points 6 months ago (1 children)

here you go (:

[–] desGroles@lemmy.world 3 points 5 months ago (1 children)

Thank you for sharing your beautiful bread here. Just one thing, try and ferment for longer at room temperature, the dense crumb and few large bubbles are a sign of that. Looking forward to seeing your next loaf.

[–] frankenswine@lemmy.world 1 points 5 months ago

Thank you, kind interwebs stranger!

[–] investorsexchange@lemmy.ca 2 points 6 months ago

I also like mine a bit darker, but this looks beautiful and delicious. I don’t have a Dutch oven, so I bake mine 45 minutes at 475F.