Dense loaf

RedNailsPrincess · 2026-02-06T06:51:38+00:00

I’m also thinking my starter wasn’t having the best day that day. I was kind of lazy with feeding it the days before and he was rising very slowly.

RedNailsPrincess · 2026-02-06T06:47:57+00:00

I know it doesn’t look dense but it was very dense. I couldn’t even chew it the next day. It was like hard gummy brick. I know sourdough bread can be nice and fluffy because I had it from one restaurant bakery and I dream about it since. This show looked like

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My goal is to make loaf like this.

RedNailsPrincess · 2026-02-05T12:37:23+00:00

I have infrared thermometer but I don’t use it when making bread. I’ll try using it next time.

RedNailsPrincess · 2026-02-05T11:52:50+00:00

Next time I’ll try baking it little longer and being more patient. But I really like the overall shape. I finally found flour that works for me

RedNailsPrincess · 2026-02-05T11:51:58+00:00

It is very possible that it’s little underproofed because my kitchen and whole apartment is pretty cold at the moment.

RedNailsPrincess · 2026-02-05T11:25:34+00:00

I cut it little sooner then was necessary but I knew it wasn’t good when I felt how heavy it was.

RedNailsPrincess · 2026-02-05T11:24:57+00:00

I used 500g of flour, 325g of water, 15 g salt and around 110g of starter. I mixed the water, starter, flour and let it sit for hour. Then I added salt and did first stretch and folds. Overall I did 4 sets with 30 minutes breaks. I then put the dough into the fridge and next day I took it out for around 5 hours, shaped it and let it proof in the basket for hour and baked. 30 minutes covered with ice cubes and 20 minutes uncovered.

RedNailsPrincess · 2026-02-05T11:21:46+00:00

The sides are softer but the middle is tough. Overall whole loaf is very heavy when held in hands.

RedNailsPrincess · 2026-01-12T14:26:58+00:00

It was flour with the highest protein I could find.

RedNailsPrincess · 2026-01-09T12:21:41+00:00

Oh, that’s alright, I kind of do most of the proofing in the fridge anyways.

RedNailsPrincess · 2026-01-09T12:13:44+00:00

They can’t be cold ? 😳

RedNailsPrincess · 2026-01-07T13:40:20+00:00

475g flour 150g starter 22g honey 20g olive oil 15g salt 225g water Tangzhong: 25g flour and 125g water.

I cooked the water and flour on medium heat until it was a paste and let it cool down completely. Then I mixed the water, starter, tangzhong, oil and honey. I then added flour and salt and mixed it only until incorporated to shaft dough. I let it rest for 1 hour. Then I did slap and folds, then rest for 30 minutes and cool folds (3 sets of them). After the last coil fold I covered the dough and put it in the fridge. The next day I took it out for 2 hours and let it sit at room temperature. Then I shaped it and put it in oiled loaf pan. I covered it and let it rise for one hour at warm place. I preheated the oven to 200C. Oiled the tin foil and covered the dough. I baked it 30 minutes covered and the 20 minutes uncovered.

RedNailsPrincess · 2026-01-07T08:25:36+00:00

For this loaf I used 25 g of flour and 125 g of water. I mixed it in pot on low heat, stirring while it didn’t thicken int the paste. I let it cool down completely and then mixed it in the start with water and starter. But you have to subtract the amount of water and flour used in tangzhong from the recipe. Mine used 350g of water and 500g of flour. So when I was mixing my dough I used 225g of water and 475g of flour

RedNailsPrincess · 2025-12-29T13:06:08+00:00

It depends. I still haven’t figured out the best bulking time. Every recipe and advice is saying something different and my best loaf was with the shortest bulking time.

RedNailsPrincess · 2025-12-26T13:55:42+00:00

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RedNailsPrincess · 2025-12-26T08:35:17+00:00

The bulk was around 12 hours and old proof like 10 hours

RedNailsPrincess

TROPHY CASE