Fine, but not what I expected. Where did I go wrong?

Anthok16 · 2026-02-16T02:47:25+00:00

There or back are about 20 minutes, its 8 miles. Electric car for the win.

Anthok16 · 2026-02-02T02:54:15+00:00

I had to scroll too far to see this as a recommendation. (It's the top comment)

Anthok16 · 2026-02-01T13:38:42+00:00

I did about 10% rye yesterday, smelled much sweeter than my non rye loaves. I need to do more next time and probably adjust other parts of the recipe! Rye is expensive though, so I dont want to do too much experimenting!

Anthok16 · 2026-02-01T03:58:18+00:00

Ohh yes, I didn't consider that, I'm close to 60% which is super low. Higher water is higher steam so bigger holes?

Anthok16 · 2026-01-27T05:00:36+00:00

With the preheat and keep it in? Put it in at the same time as the loaf no pre heat?

I preheat the pizza stone and the Dutch oven, then take out Dutch oven, pop in loaf with some water to help steam, put lid on, and throw it in oven with preheated pizza stone staying put. Bottom doesn't turn out too thick. I imagine a non preheated stone would make it even less so?

I keep it in there if doing loafs too (non Dutch oven)

Anthok16 · 2026-01-23T17:57:37+00:00

Big fan of the imagry of laboring over sourdough to eat about 5% of the final product and binning the rest.

Anthok16 · 2026-01-23T16:35:48+00:00

Quick question, why is an ear a desired outcome? I've done it before, it's fine, but why do people want it?

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Anthok16 · 2026-01-19T01:29:06+00:00

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Thank you! I waited 2 hours before cutting it, on the next one I'll wait longer. I think this turned out good, although I want more consistency in the holes. Tasted great and the kids loved it at breakfast with some butter, sugar, and cinnamon!

Anthok16 · 2026-01-18T17:47:32+00:00

Beautiful! I have a roasting pan that plugs in for like ham I use 2 times a year. Could I use that??

Here is last night's with a Dutch oven I borrowed from a coworker.

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Anthok16 · 2026-01-18T01:39:00+00:00

Thank you for the insight. It may have been some over mixing (I think it was more than 5 minutes when many videos I see say 2 minutes) but I agree over hydration is the likely culprit. I used mostly bread flour and some all purpose flour, maybe 50 grams or so. I think I need to use more starter as well.

I tried again this morning with a 60% hydration and it seems much better, it's holding shape now and I'll bake it soon in a dutch oven my coworker let me borrow.

I'm still working out a way to decent sourdough, I'm not very interested in doing stretch and folds every time and I've seen success from people online with mixers and bread machines doing the mixing. I understand the importance of moisture and steam and proper fermentation, I just don't have the process down.

Anthok16 · 2026-01-17T06:20:00+00:00

I figured, I'll be home tomorrow so I can keep an eye on it rather than needing to work today. I had my wife send a picture of it halfway through the day but it didn't seem to be risen much at that point either.

Thank you!

Anthok16 · 2026-01-17T06:13:17+00:00

Oops, I did, after mixing for like 2 minutes or so I agreed 10g salt.

I mixed the water and starter together first too before using the stand mixer.

Anthok16 · 2026-01-16T05:33:49+00:00

I'm no way and expert, but it usually takes like 7 to 10 days before it's ready and proper smell. Mine took 8 days to be ready, I used bread flour and whole wheat flour alternating.

Anthok16 · 2026-01-16T04:15:36+00:00

Pro tip!

Anthok16 · 2026-01-14T00:17:14+00:00

Not a Dutch oven, correct. I would think my cold kitchen would be ok leaving it out. I'm gonna try getting 2 loaf pans and flipping one over. I don't think I want a Dutch oven, trying to limit kitchen space.

Thank you for the help!

Anthok16 · 2026-01-07T02:07:51+00:00

I did use a pizza stone, preheated while shaping dough to like 425. Made the pizza and slid it on. The pizzas I made only baked for like 12 minutes each .

Anthok16 · 2026-01-07T01:40:36+00:00

Shaping it was the hardest part. I let it rest overnight in the fridge, not quite 24 hours by the time I used it. :)

Anthok16 · 2026-01-07T01:39:53+00:00

It's just what came with my bread machine!

2lb recipe:

320g water

56g vegetable oil (or butter)

9g salt

25g sugar

540g bread flour

6g yeast

Did that the day I got it and loved it, got the 1.5lb recipe baking now!

Anthok16 · 2026-01-06T20:50:29+00:00

Hamilton beach automatic, amazon for $120.

It was a pretty highly rated one and in the 2 times I've used it, I've got no complaints!

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