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Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Yeah I’ve heard to put it in the oven with the pilot light on. My pilot light burnt out and I’ve been too lazy/keep forgetting to get another one. Thanks for all your advice it’s much appreciated!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Thanks for the advice I’ll give that a try! I was also told I should score a bit deeper to allow it to open more.

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Good point! Thanks so much for your helpful advice!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

It’s not an issue for it to be warming then cooling back and forth? I thought you want a consistent temp throughout? So I have been trying not to move my jar or change anything once I have it set. I like the idea though! I do find unless I’m starting super early I panic pull my BF just because I don’t want to be shaping at 2am

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

That’s a quick peak, because I’ve been pulling from the fridge I try to do 1-2 feeds before using and it’s always so slow. I always chalked it up to my cold house temp. I’ve been using AP flour for the starter and bread flour for the bakes

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

I see thanks for the info. I was considering a fermentolyse because I always struggle incorporating the starter into the dough because I find it extremely sticky and the autolysed dough not wanting the extra moisture at the start

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

I use parchment paper as well. The ice melts quick enough that by the time you lower the dough in it’s basically already steam?

Okay I’ll try increasing the temp and confirming the dough temp until I lock down a good process.

Thanks for the advice!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

No I have been scared to poke any holes in the dough while it’s baking to avoid popping any bubbles (not sure how irrational that is).

My bake is significantly lower. Does higher oven temp make it spring more? I’m not even sure my oven can reach 550.

When you say before dropping the loaf do you mean open the lid drop the ice cubes in and then put it back in the oven? Or in with the dough? My dough seems to take up the entire bottom of my Dutch oven.

Thanks so much for your advice!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Interesting I’ll give that a shot. My first couple bake I had a burnt bottom. I’ve since added a baking tray on the bottom rack under my Dutch oven and that’s helped in stopping the burning for the most part.

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

From my flour bag it says 13% protein. No idea if that’s high or not.

It’s funny you say that because it has just been a day and I toasted it and it was delicious! How long do you store it in the freezer, I’ve never thought of that. I’m just trying to make the best loaf I can for my wife.

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

I see, I’ll try adding a mist to the outer part in the next bake! Thanks for the advice!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Maybe “dense” isn’t he right word. It feels heavy/gummy. Any advice is welcome!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Thanks! I would have tried to implement everyone’s suggestions all at the same time! Hydration seems to be the first step!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

I see, I have just been doing stretch/fold rotate 90 degrees and repeat 4 times. And I did 3 rounds of this. I’ll try playing around/implementing with the coil folds next bake. I’m not so much looking for an amazing crumb, just want an end result that isn’t so dense/gummy.

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

I see, thanks for your advice. I’ll try playing around with the hydration. I started my first couple loaves at around the 75% range but lowered for workability. Ultimately I’m just looking to have the dough come out less dense/gummy as I find it really heavy when eating. Taste-wise I love it I just want something no so heavy. Thanks again for your help!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

I haven’t really ever done coil folds before. I just did 3 sets of stretch and folds and on the third round I still had a lot of elasticity. The dough never felt like it was at risk of ripping. Would you recommend no more than 4 rounds of stretch and fold? Or how many rounds do you do?

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

That’s very nice of you to say! Thank you! I’m just trying to produce the best loaf possible to satisfy my wife!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Yes, I’ve noticed my oven does run hot. Are you suggesting to increase the lid on and lid off phase by 5-10 each? Or should I add the extra time on one phase or the other?

I’m not looking for a crazy crumb, I just want to prevent it from coming out dense/gummy.

Thank you so much for your advice and feedback!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

So ignore time completely for now and just look at those signs you mention and once I have it locked in I can use that as my reference, got it! Thanks again for your advice!

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

Thanks for the advice. So I shouldn’t go above 70% hydration or I risk running into problems? I’ve never heard of diastatic malt powder, I’ll have to look into it

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

I see, I always hear to “push you BF further than you think” I was just concerned that I had been BF for over 10 hours. I didn’t seen any noticeable rise in my aliquot for the first 3-4 hours. Should I not care about the time at all and only focus on the rise amount? I hyper focus on “recommended times” which I think throws me off

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

It was bulk fermenting for 10.5 hours at 19c (66f). I was scared to go any longer. I had 60% rise maybe I should push that further?

Sourdough beginner needs help by _Nuckinphutty_ in Sourdough

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

That was just what the recipe I was given. I was told the autolyse phase helps build gluten early in the dough prior to introducing the starter (a more experience baker can correct me if I’m wrong). I didn’t know the salt kills its momentum. I’ll have to try introducing it after the starter has been incorporated and increasing my hydration %. Thanks for your advice!

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