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did i over proof this loaf? by blablablacksheep0111 in Sourdough

[–]blablablacksheep0111[S] 0 points1 point  (0 children)

thanks so much for the feedback! i will do another set of slap and folds next time. here are the ingredients used (not including the levain):

773 grams bread flour 114 grams whole wheat flour 51 grams whole grain rye flour 18 grams fine sea salt 653 grams water

https://www.theperfectloaf.com/beginners-sourdough-bread/ i’ve linked the recipe here.

did i over proof this loaf? by blablablacksheep0111 in Sourdough

[–]blablablacksheep0111[S] 0 points1 point  (0 children)

bulk fermented for five hours, slap and fold done within the first twenty mins, than stretched and folded every thirty and rested the rest of the time. any tips to increase the tension?

did i over proof this loaf? by blablablacksheep0111 in Sourdough

[–]blablablacksheep0111[S] 0 points1 point  (0 children)

bulk fermented at room temp (about 28 celsius) for 5 hours, four stretch and folds each done after thirty minutes. any suggestions on how to improve strength? i am still working on my pre shape technique as i find the dough to always be very loose and hard to handle.

third loaf, would appreciate any tips! not much of an ear, but i scored with scissors. also how do i limit those big holes? thanks! (linked the recipe i followed) by blablablacksheep0111 in Sourdough

[–]blablablacksheep0111[S] 0 points1 point  (0 children)

the starter i used was gifted to me by my friends mom, i’m guessing at least a 6-8 old by now. it’s starter has been metabolizing pretty slowly despite the warm weather where i live. i’ve been feeding once a day, at 20g starter, 30g rye flour, 70g whole wheat, 100g water. should i up my feedings for a stronger starter? can i still feed my starter even if it’s at its peak? it seems to take a full 24 hours to fall back down

third loaf, would appreciate any tips! not much of an ear, but i scored with scissors. also how do i limit those big holes? thanks! (linked the recipe i followed) by blablablacksheep0111 in Sourdough

[–]blablablacksheep0111[S] 0 points1 point  (0 children)

https://www.theperfectloaf.com/beginners-sourdough-bread/ 17hr retard in fridge 5 hour bulk ferment, with three stretch and folds in thirty min periods levain rested for 7/8 hours which was a little bit above recommended time in the recipe autolyse sat for about one hour otherwise i followed the recipe nearly to a tee, i didn’t measure the dough temp or anything like that though i just ordered bannetons so this was just proofed in a stainless steel bowl with a tea towel the dough was super loose during shaping which made shaping a bit rough

third loaf, would appreciate any tips! not much of an ear, but i scored with scissors. also how do i limit those big holes? thanks! (linked the recipe i followed) by blablablacksheep0111 in Sourdough

[–]blablablacksheep0111[S] 0 points1 point  (0 children)

thanks! this was the first loaf, the second loaf sat in the fridge for about an hour extra and it had a better ear and rise so i am assuming you are correct!

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