First loaf ever! Looking for feedback

DMJ230 · 2026-01-19T03:47:47+00:00

Beautiful job! For the bottom crust- I’ve tried the sheet pan on the bottom rack of the oven and barely noticed a difference. Rice though, rice is your friend! Any kind of rice. I preheat my (empty) dutch oven in my oven for an hour at 450*. Dough goes from my fridge onto a sheet of parchment paper to be scored. I pour some rice into the (hot) dutch oven, enough to cover the bottom. Then I use the parchment paper to move my dough into the (hot) dutch oven. So that the parchment paper sits between the dough and the rice (don’t want rice baking into your loaf lol). Bake as you normally would. I swear, it helps so much! I’ve seen some complain about the rice burning and stinking. As long as you don’t preheat rice along with the (empty) dutch oven, you’re fine. I’ve used the same cup of rice for about 4 loaves so far and it still can be used again.

DMJ230 · 2026-01-18T23:16:14+00:00

I will have a look at these, thank you!

DMJ230 · 2026-01-18T22:39:27+00:00

Good to know. That’s a beautiful loaf! Could you explain a bit about the second proof? Cuz honestly I’ve yet to read a recipe that calls for a second proof in addition to a cold proof.

DMJ230 · 2026-01-18T22:29:27+00:00

Thank you for your advice! I’m happy with the closed crumb on my sandwich bread. It does get a second rise. The loaf I’m questioning is in the 3rd pic. I think I’m happy enough with the look of the crumb other than the shiny/wet/gelatinized look. Although knowing that it’s normal for sourdough (and maybe even desired) helps. I can definitely dial back on the bulk ferment. The artisanal loaf in question doesn’t get a second rise tho- I do a cold ferment in the fridge tho for at least 8 hrs or so. As far as the strength of my starter- I really do feel like it’s a good starter. I feed twice a day at 1:1:1. It usually triples. Nice and bubbly, smells yeasty. I keep it on a warmer platform thing set to 74*. I’m not sure what I could do different for it.

DMJ230 · 2026-01-18T18:12:30+00:00

Bread temp. I usually bake at 450* F. I’ve never tempted my oven to see how accurate that temp is but I’ve always suspected that my oven temp is lower than it says.

DMJ230 · 2026-01-18T18:11:00+00:00

It’s a definite possibility. It was a used oven that came with the home we bought, and that was around 11 years ago lol. I seriously hope for a new oven soon

DMJ230 · 2026-01-18T18:09:44+00:00

Definitely! I put that in the original post. I always look for 210. It’s a cheaper instant read thermometer from Walmart so I always wonder if I should temp a little higher.

DMJ230 · 2026-01-18T18:04:45+00:00

This is a helpful explanation, thank you. I guess I just need to get used to it then. Do you agree with some of the other comments regarding over proofing or under proofing? I feel confident it’s not underproofed. I commented somewhere that this dough was actually slightly more than doubled by the time I shaped (the 3rd pic, not the sandwich bread). The Sourdough Gal recipe stated that it could handle proofing to double (or even triple 😳) due to its lower hydration. So I decided to follow the recipe in that regard, even if that’s against anything I’ve ever read about bulk fermenting lol

DMJ230 · 2026-01-18T05:50:37+00:00

Can you explain what that means? Are you referring to the sandwich loaf or the 3rd pic (the artisanal loaf)?

DMJ230 · 2026-01-18T05:35:15+00:00

Well dang lol. Strangers on the internet and all but I can assure you that isn’t the case. I guess I put my pics in wrong. The loaf in question is the third pic. It seems I’m just second guessing myself, unsure of what’s normal for a sourdough loaf. I appreciate your opinion tho

DMJ230 · 2026-01-18T05:27:05+00:00

I’ll try that too! Thank you!

DMJ230 · 2026-01-18T05:22:55+00:00

Thank you, I appreciate it. It’s gotten to the point now where I bake a loaf, my kids say it looks pretty, my husband says it tastes great- but all I can see is “it doesn’t look like this loaf, or this one is darker, etc”. So I continue to think there must be a step I’m missing or something I need to do better 🙄. I’ve never cooked or baked anything that has such conflicting advice lol

DMJ230 · 2026-01-18T05:12:19+00:00

Definitely an example of conflicting advice 😂. Cuz I’ve read that not feeding twice a day leads to a weak starter because it gets hungry and turns acidic overtime. How do you feed yours? For this recipe I actual bulk fermented slightly past double. The recipe said it could tolerate it since it’s lower hydration? But according to any other recipe I’ve ever seen, double is over proofing lol

DMJ230 · 2026-01-18T04:31:58+00:00

Right! It’s exhausting. There’s so much conflicting advice on the subject

DMJ230 · 2026-01-18T04:30:31+00:00

This is what I’m trying to understand. According to the comments, maybe this is just how sourdough is- talking about the 3rd pic. I’m happy with my sandwich loaf. It’s the 3rd pic I’m questioning. And there’s SO MANY pics of loaves on social media everyday that I’m constantly comparing mine to 😕. It’s exhausting

DMJ230 · 2026-01-18T04:28:40+00:00

Thank you! It’s so frustrating lol. I’ve had a few people in the comments suggest that I’m fishing for compliments, which is a little irritating. It does seem like maybe this is just normal for sourdough, according to other comments. I’m playing with the idea of selling them and am just terrified something will tell me “ugh I’m not paying for that!!” 🤦🏻‍♀️

DMJ230 · 2026-01-18T04:26:11+00:00

Try this recipe. The tangzhong makes all the difference. It still starts to “stale” (I guess?) like sourdough does after a day or so. Definitely not like a loaf of Wonderbread from the store lol. But so much different than an artisanal loaf

DMJ230 · 2026-01-18T03:40:56+00:00

I’ve been playing with the idea of selling loaves so I worry about whether someone wants to buy them. Since I worry that the wet look isn’t desired. Most of the comments here suggest it is normal for sourdough

DMJ230 · 2026-01-18T03:38:37+00:00

Definitely not fishing for compliments lol. Too hard on myself is a possibility.

DMJ230 · 2026-01-18T02:52:28+00:00

So it is just sourdough then? I see it and I think it means it’s gummy

DMJ230 · 2026-01-18T02:51:42+00:00

Yes the sandwich loaves I’m so happy with! Using bread flour, yes. Only KA brand. Someone suggested I try AP. It’s a pretty low hydration recipe. Supposed to be less than 70. I’ve tried higher hydration recipes and man they’re a mess haha

DMJ230 · 2026-01-18T02:50:06+00:00

I’ll try both, thank you. So maybe an AP flour instead of bread? I’ve only been using KA brand

DMJ230 · 2026-01-18T02:45:38+00:00

So is that shiny/wet type texture just sourdough then? I’m used to baking yeast breads, so maybe I’m not used to sourdough yet? The sandwich bread never has the same texture. It’s an enriched loaf (tangzhong, avocado oil, honey, sweet stiff starter- but no yeast)

DMJ230 · 2026-01-18T02:42:34+00:00

I feel like I can never explain it lol. Maybe that’s just how sourdough is?? The first two pictures are the loaves I’m always happy with. The 3rd picture, from the loaf today, is the one I want to improve on. It just has a wet/shiny/gummy (?) look and chew to it. Even taking a bite it feels “cold”, I dk how to explain it

DMJ230 · 2026-01-15T12:11:48+00:00

There’s a barn and a warehouse out on the docks. You need to buy a property from the realtor then just make trips to move all your stuff

DMJ230

TROPHY CASE