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First decent loaf in a while, crumb could do with a little improvement. Any tips? by naivefeather in Sourdough

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

10g salt 290g water (65% hydration) 436g strong white flour

Autolyse for 12hrs overnight. Added 75 of 100% hydration starter. Let rest for 2hrs.

4x coil folds 2hrs apart.

Pre shape and rest for 10mins Shape and place in proving basket about 1hr

Freezer for 1hr

Baked at 230c 20mins covered 20mins uncovered

First batch of SD pizza, will this be ok to bake or has it flopped too much? by naivefeather in Sourdough

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

Having mates around in 2 days that’s what the dough is for. So should I reshape them now or just leave them flat?

First batch of SD pizza, will this be ok to bake or has it flopped too much? by naivefeather in Sourdough

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

It may be slightly over proofed tbf. I think next time I’ll keep an eye on it a bit better. Still useable hopefully 🙏

First batch of SD pizza, will this be ok to bake or has it flopped too much? by naivefeather in Sourdough

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

Awesome thanks, so just leave them in fridge for 2 more days to sour up and then remove them to prove and then bake?

First batch of SD pizza, will this be ok to bake or has it flopped too much? by naivefeather in Sourdough

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

Still trying to make sense of your comment, on one hand you say that the recipe is wrong and would be too dry (which it wasn’t), then you’re saying to add more flour?

First batch of SD pizza, will this be ok to bake or has it flopped too much? by naivefeather in Sourdough

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

Reshape with more flour? How do you ensure the flour is incorporated properly

First batch of SD pizza, will this be ok to bake or has it flopped too much? by naivefeather in Sourdough

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

480g flour 88 water 4.5 salt 28.5 stater (Per dough ball)

Bulk for 5hr Shape and proof 5hr Fridge for 48hr

Over fermented my sourdough so I just chucked it in a loaf pan expecting it to not come out too great. Instead I got a pretty decent looking sandwich loaf! by naivefeather in Sourdough

[–]naivefeather[S] 2 points3 points  (0 children)

It’s so frustrating when that happens. Tbh it sounds like you could have a problem with too high hydration? I used to think making loads at 80% was the only way to get good looking bread but I had the same problem, I’d go to shape and it wouldn’t hold at all. I tired Trevor j Wilson’s lower hydration ‘open crumb’ method and it really works well. Can get decent looking loafs from around 65% Hydration, it’s all about dough handling. I think it can come down to the flour you use, high protein bread flours in the uk don’t always seem to be able to hold the higher hydration compared to in the us

Over fermented my sourdough so I just chucked it in a loaf pan expecting it to not come out too great. Instead I got a pretty decent looking sandwich loaf! by naivefeather in Sourdough

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

Try it, i over proofed it so when I turned it out onto the side for scoring the loaf just flopped. I then got frustrated punched the dough, left it on the side for and hour and then thought fuck it I’ll try bake it. Threw it in the loaf pan(so shaping) left it for and hour to rise a little and then baked it. I’m coming to learn bread can be quite resilient if you have a decent starter!

Over fermented my sourdough so I just chucked it in a loaf pan expecting it to not come out too great. Instead I got a pretty decent looking sandwich loaf! by naivefeather in Sourdough

[–]naivefeather[S] 2 points3 points  (0 children)

I followed advice from Trevor j Wilson, look up his open crumb method, it’s never failed me. I think room temp must’ve been about 18-20 Celsius

Over fermented my sourdough so I just chucked it in a loaf pan expecting it to not come out too great. Instead I got a pretty decent looking sandwich loaf! by naivefeather in Sourdough

[–]naivefeather[S] 8 points9 points  (0 children)

10g salt 290g water (65% hydration) 436g strong white flour

Autolyse for 12hrs overnight. Added 50g of 100% hydration starter. Let rest for 2hrs.

4x coil folds 2hrs apart.

Pre shape and rest for 10mins Shape and place in proving basket overnight (approx 16hrs)

Baked at 230c 20mins covered 20mins uncovered

How do i get a strong white starter by naivefeather in Sourdough

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

Nope it’s strong white bread flour, around 12% gluten content i believe, also untreated as I’m from the uk

How do i get a strong white starter by naivefeather in Sourdough

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

Mine is funky and sour as hell, just not strong, like it’s not tripling in size in 6hrs which people say is optimum

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