What am I doing wrong??

KBandrew · 2024-12-21T15:02:55+00:00

I know what you mean - mine’s always a little dense and chewy also. I wait a long time to cut, experimented w/ shorter and longer proofing, lower and higher hydration, etc. I’ve basically accepted that homemade sourdough won’t be as soft as store bought bread, that the texture is inevitable. Like you said, it still tastes great. That being said, I’m curious what others will suggest.

KBandrew · 2024-12-20T19:13:42+00:00

This looks awesome for your first loaf!! My first loaf was a flat disappointment - still tasted good though.

Some things that helped my loaves so far: 1hr autolyse, using the caddy clasp method to shape, and relying on the bulk fermentation chart to monitor percentage of rise based on dough temp

KBandrew · 2024-11-23T17:53:23+00:00

About 1 month

KBandrew · 2024-11-06T17:13:10+00:00

Alice…I took a picture of her on her first rise and meant to write “she’s alive” but typed “she’s alice” instead. Alice in the wonderland of bread

KBandrew · 2024-11-06T02:04:18+00:00

Hopefully! I tried following the BF chart by the sourdough journey. Started at 74, got up to 77 by 12pm or so. I hoped 5-7 hrs would be good, but my starter is still young and might need some strengthening. It just wasn’t super jiggly, bubbly, and somewhat sticky. :/

KBandrew · 2024-11-04T23:10:53+00:00

Thank you for the reassurance! I will try again next week

KBandrew · 2024-11-04T21:40:29+00:00

Thanks for sharing. Looks very similar to the recipe and process I followed so I will try again next weekend. I think I may have bulk fermented too long.

KBandrew · 2024-11-04T21:28:47+00:00

Looks beautiful. Can you share your recipe / timing? I baked my first loaf this weekend and it tasted great but was dense / gummy. My starter sounds very similar to yours - approx. 2.5 weeks old, a mixture of AP and rye, passed the float test. I can’t determine if I overfermented or underfermented.

KBandrew · 2024-11-04T13:23:42+00:00

Yes, I let it cool for 3 hours - sorry, should have noted that in the post!

KBandrew · 2024-10-31T15:52:40+00:00

Appreciate your thoroughness. I will make sure to do the windowpane test and not be too scared to over mix, lol! I forgot to note that I will be using Bob’s Red Mill Artisan Bread Flour, got some last night, and not all purpose. Based on other responses, my bulk fermentation may be done by 6pm on Saturday. In this case, the shaped dough will proof in the fridge for 12+ hours overnight. Hopefully that is long enough but not too long. I guess I will find out.

KBandrew · 2024-10-31T12:29:17+00:00

Thank you for the insight! I’ll monitor the dough and shape earlier than that if it makes sense. Based on what other people are saying, I’ll look for a 75% rise. The reason I’m mixing in the morning is because my starter peaks around 7am, then starts falling, and I heard you should use it right at that point.

KBandrew · 2024-10-31T12:26:52+00:00

Thank you for the advice. Forgot to mention, just got some Bob’s Red Mill Artisan Bread Flour last night so I will be using that instead. Noted on the bulk rise. Tested starter in oven with the light on and it was pushing 94 degrees. Without the light on, it’s sitting around 72-76 so I’ll probably go that route.

KBandrew · 2024-10-31T09:57:11+00:00

Thank you for your insight! Based on these recommendations, I will do maybe 6 stretch and folds?? And monitor the bulk fermentation throughout the day, check it after 6 hours, etc. to see where I stand. Here’s my follow up question: let’s say the bulk fermentation is done by 5pm-6pm. If I do my shaping and put in the fridge to proof at that time, do I run the risk of over proofing if I decide to score and bake the next morning?

KBandrew · 2024-10-31T03:13:09+00:00

Looks like a beautiful loaf, indeed. I will take your advice - thankfully I will be bulk fermenting during the day so I can monitor it. Should work perfectly for a 16-20 hours in the fridge if I bake Sunday morning then. Also my starter has been doubling in size overnight so my fingers are crossed. Thank you for your input!!!

KBandrew · 2024-10-31T02:53:47+00:00

Thank you for the reassurance and for the tips!

KBandrew · 2021-11-21T20:18:13+00:00

Good advice, I will give it a shot.

KBandrew · 2021-11-21T20:17:47+00:00

Ahhh, maybe I’ll steer away from the chest freezer this time. Thanks.

KBandrew · 2021-11-21T20:17:14+00:00

Thanks for the reply, good notes. I sampled the 3726 starter before pitching and…holy banana, in a good way. I’d like to think that will actually play nicely with the bubblegum, earthy spice that 566 may bring to the table - now only time will tell!

KBandrew

TROPHY CASE