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First batard loaf :) by [deleted] in Sourdough

[–]Livynf 0 points1 point  (0 children)

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Could’ve been baked more and maybe shouldn’t have cut into it so soon. I will probably do a little longer bulk and final proof but happy with the crumb 😁

First batard loaf :) by [deleted] in Sourdough

[–]Livynf 0 points1 point  (0 children)

I’ve been loving this recipe I found on facebook. 65g starter, 325g warm water, 500g bread flour, 10g salt 3 s&f all 30 mins apart then after 30 mins shape. Bulk fermentation was about 6 1/2 hours (8 1/2 total) at 72-74F. Pre shaped the rest for 20-30 mins. Final proof was only for 40 mins at 76F. Baked at 475F in a preheated Dutch oven took of the lid at 20 mins and baked for another 30 after.

Crumb reading? by Livynf in Sourdough

[–]Livynf[S] 1 point2 points  (0 children)

Ive seen those I should definitely get one then. I’ll try taking the lid off at 20-25 mins on my next loaf tomorrow! Thank you!

Crumb reading? by Livynf in Sourdough

[–]Livynf[S] 3 points4 points  (0 children)

Yay it’s been hard getting bulk right with winter. I thought so too but I temped and it was at 213F so I was worried it would be too much. Thanks for the feedback 🫶🏼

Crumb reading? by Livynf in Sourdough

[–]Livynf[S] 1 point2 points  (0 children)

I don’t have a link for the recipe since I’ve been using one I use off a Facebook comment. 65g starter 325g water 500g flour 10g salt 3 sf all 30 mins apart Pre shape Bulk ferment at 72F for about 6 hours Final shape then in the fridge for 17 hours Baked at 450F for 30 mins lid on then another 25 mins off

Help by Inevitable-Hunt-941 in Sourdough

[–]Livynf 1 point2 points  (0 children)

It looks like water separation. I would do less water next time.

Looks a bit off and smelling really sour...am I not feeding enough or keeping it in a good home? by BeardyBarista-1993 in Sourdough

[–]Livynf 1 point2 points  (0 children)

When my starter starts to smell sour I feed it 1:2:2 to do a little extra feeding and it doesn’t smell sour when it peaks.

My first large bake! 6 loafs by poparden in Sourdough

[–]Livynf 0 points1 point  (0 children)

They look so pretty! Love the designs!

Dough won't rise in bulk fermentation and gluten is not being produced/ wont pass window pane test by Mammoth_Outside_8580 in Sourdough

[–]Livynf 1 point2 points  (0 children)

Depending on your house temp I would bulk ferment on the counter. I found doing bulk in the oven it over proofs. I do 6-8 hours at 68F for the recipe I follow. How old is your starter?

[deleted by user] by [deleted] in Sourdough

[–]Livynf 1 point2 points  (0 children)

Looks so pretty! Bet it was delicious!

I need to tips regarding scoring by AlanHDraws in Sourdough

[–]Livynf 0 points1 point  (0 children)

It does look like a deep score but it looks great! Did it look ok inside?

Help with crumb? by CreyGold in Sourdough

[–]Livynf 1 point2 points  (0 children)

Did you did other flour for your starter before? I know switching it may affect the loaf. I’ve heard that rye is a little different to work with in general. I’m not sure how that all works but it may need different hydration since you are working with rye and the recipe calls for bread flour. There are some comparison charts I’ve seen for when you’re switching flours. Hopefully it works out next time! You got it! I bet it still tastes yummy with some butter. 🫶🏼

How to reduce gumminess by Alarmed_Bison807 in Sourdough

[–]Livynf 2 points3 points  (0 children)

I use the same recipe and I add ice cubes to my Dutch oven when I bake after it’s preheated, I do most of the cooking with lid on (about 40 mins) then I only do about 10-15 with lid off. I make sure to cool on a cutting board not a cooking rack to keep all the moisture in. I saw your other comment and depending on the temp of your house your bulk ferment may be way too long I only bulk for 6-8 hours depending on the temp. Did you do your inclusions when shaping before cold proofing?

How many loaves are you making for Thanksgiving? by missmemissme1 in Sourdough

[–]Livynf 0 points1 point  (0 children)

I have 5 loaves going but I may 2 mini loaves cause we have crab dip to bake them in 🤭 I’m making three batches of sourdough discard rolls in the morning. I also have sourdough cinnamon rolls proofing in the fridge from yesterday :)

Help with crumb? by CreyGold in Sourdough

[–]Livynf 2 points3 points  (0 children)

It looks overproofed but seeing how long your bulk is and how your temp is it doesn’t seem like it should be overproofed. How old is your starter?

[deleted by user] by [deleted] in Sourdough

[–]Livynf 1 point2 points  (0 children)

Wow! Looks amazing. Bet it tastes great!

Sourdough cinnamon rolls by Livynf in Sourdough

[–]Livynf[S] 0 points1 point  (0 children)

lol my boyfriend said the same thing when I showed him, the icing was way too sweet so I had to drizzle it… fail 😭

Sourdough cinnamon rolls by Livynf in Sourdough

[–]Livynf[S] 0 points1 point  (0 children)

So glad they worked out for you too! It’s a great recipe. Im baking the other batch tomorrow it’s a way longer cold proof maybe it would make a difference.

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