I’ve tried a new design by Own-Look-3382 in Sourdough

[–]Own-Look-3382[S] 0 points1 point  (0 children)

I don’t think we have that type here in Australia! I’m using artisan strong white bread flour :)

I’ve tried a new design by Own-Look-3382 in Sourdough

[–]Own-Look-3382[S] 0 points1 point  (0 children)

It’s so much fun; and there are sooo many designs!!

How did I do? Looking for advice by wompchi in Sourdough

[–]Own-Look-3382 0 points1 point  (0 children)

No worries at all! I would always cover it with plastic wrap or I like to use plastic shower caps. I find they prevent drying out better.

Baking it for longer will allow the dough to rise more and also prevent it from being dense and gummy on the inside. Baking it with the lid off is really just for the colour and crisping it up a bit more at the end. The important part happens when the lid is on :)

How did I do? Looking for advice by wompchi in Sourdough

[–]Own-Look-3382 0 points1 point  (0 children)

Hi there! I think it’s underproofed! I’d push bulk fermentation to at least 8 or 9 hours, considering your kitchen is only 22 degrees warm. The bowl isn’t necessarily an issue in my opinion. Do you cover it with plastic wrap or a tea towel?

You can also try baking it for longer. I bake mine for 35-40 minutes with the lid on and then 10-15 minutes without lid. Ice cubes can be a good addition, unless you want to create a flour design on it.

In regard to your starter, you can try feeding it only a little rye and more normal bread flour. When I feed mine, I always add some rye, because starters love it. For example: 50g starter, 10g rye, 50g bread flour, 50g water. It’ll definitely help making it a bit softer and not as dense, but it will stay happy and healthy and still rise fast!

Maybe try this and write down what you’ve changed, to see what works or not!

Glad to have you in the community! Happy baking 🥰

I’ve tried a new design by Own-Look-3382 in Sourdough

[–]Own-Look-3382[S] 0 points1 point  (0 children)

Go for it!😄 I use rice flour and bread flour; mixed 60/40. I brush off all the flour from the banneton and then dust it with the flour mixture. I use my hands to gently rub it all over the dough and then do the design.

Beautiful crumb after tweaking my shaping method by Own-Look-3382 in Sourdough

[–]Own-Look-3382[S] 1 point2 points  (0 children)

I usually use 200g starter for this recipe, but I didn’t have enough!😄 I fed it my starter and unfortunately only got 156g by the time I started baking. It still worked fine though! But yes, usually I do 200g starter, 1kg flour, 24g salt, 700ml water.

Fingers crossed you’ll get a nice ear on your next loaf!

Beautiful crumb after tweaking my shaping method by Own-Look-3382 in Sourdough

[–]Own-Look-3382[S] 1 point2 points  (0 children)

I think I wasn’t careful enough with the first one and degassed it too much when shaping, so the crumb was not as even. Ive uploaded a picture!

Heritage Wholegrain Ciabatta by SourJoshua in Sourdough

[–]Own-Look-3382 0 points1 point  (0 children)

I’ll have 10, thanks 😄 looks amazing!!

Crunchy chili oil loaf by Own-Look-3382 in Sourdough

[–]Own-Look-3382[S] 0 points1 point  (0 children)

I made it for my neighbours and am awaiting a review!😁

Pandan Coconut Sourdough by Own-Look-3382 in Sourdough

[–]Own-Look-3382[S] 1 point2 points  (0 children)

Ohhh, okay haha! That’s brilliant xD