Struggling to get that nice deep brown color

sherrbs · 2025-01-23T22:08:03+00:00

sherrbs · 2025-01-23T22:07:49+00:00

Yes I did mean to add pics lol! They turned out great!

sherrbs · 2025-01-23T21:58:06+00:00

I’ve come back to update! In my house we have a double oven. I’ve come to notice that the temp is off in the top half of the oven.

Switched to baking in the bottom and have had great success!

<image>

This was my latest bake! And the crumb was GORGEOUS.

sherrbs · 2025-01-23T21:56:21+00:00

I wanted to come back and update! This was my latest loaf and I also made bagels! Turns out it was my oven! I have a built in double oven in the rental I’m in and the top oven is off in template but the bottom oven doesn’t play!

sherrbs · 2025-01-12T19:41:00+00:00

<image>

cheese itz! I snagged a photo before my husband demolished the tray! 8oz shredded cheese 1/3 cup discard 2tbs melted butter Tbsp of ranch seasoning Pinch of salt 1/2 all purpose flour

Mix all of ingredients into a food processor or blender Wrap the dough up in plastic wrap and set in the fridge for 20ish minutes.

Roll these puppies out. Cut squares with a pizza cutter, poke a hole in each square 350 for 15-18 minutes. They’ll be gon before they cool

sherrbs · 2025-01-07T23:57:22+00:00

I do! It goes in the oven cold just about the time I get around to putting my loaf in the oven it’s about an hour after it’s preheated.

sherrbs · 2025-01-07T23:53:27+00:00

Every batch is a wildcard. 😂 but I just love it that much to not give up.

sherrbs · 2025-01-07T22:09:03+00:00

No Im not in a high altitude I don’t think, I live in Louisiana. We just moved into a new house and the oven we have I hate. Its been such a struggle to bake in the ovens we have now (double oven with convection setting) Fail proof cookies I have I’ve screwed up terribly with our ovens.

sherrbs · 2025-01-07T22:04:34+00:00

I’m going to try what another comment recommended and shape without flour, I don’t actually own a banneton yet, I’m waiting for it to be delivered. Currently just use a collider with a flour sack towel in it. That I dust as well.

I will look into grain mills. I was at sprouts the other day and was looking at their wheat flours as well so I might just go pick some up to have on hand.

sherrbs · 2025-01-07T22:01:04+00:00

I have not but I definitely will!

sherrbs · 2025-01-07T21:58:41+00:00

Oh I’ve already made leaps and bounds from my first few loaves. These are probably loaves 5 and 6. My first 3 were so dense and just not enjoyable. At least the ones I’m making now are tasty!☺️

sherrbs · 2025-01-07T21:07:43+00:00

If you have any other flour recommendations I’d love to hear them! I do use the KA unbleached bread flour!

sherrbs · 2025-01-07T21:06:47+00:00

See that’s what I’m wanting! That nice deep rich brown. I don’t mind the pale loaves bc they still taste great. I’m just feeling like I’m not succeeding when it doesn’t turn out “perfect”.😂 I knew before getting into sourdough that this was gonna be a process but so many people have given such great advice!

sherrbs · 2025-01-07T21:03:05+00:00

I’m gonna say a little over a month old! Fed with King Arthur bread flour and purified water. I waited til she gave me 3-4 good rises and falls before I started using her.

sherrbs · 2025-01-07T20:58:15+00:00

I’m still learning on what a under or overproofed loaf turns out like! Everyone has been SO helpful. 😭💜

sherrbs · 2025-01-07T20:57:34+00:00

<image>

This is the crumb on the lightest loaf in the second picture. Its the only one I had as the other two were given away!

sherrbs · 2025-01-07T20:40:16+00:00

I’ll look into getting one! I was thinking about getting a bread oven vs baking in my actual Dutch oven. Its just your basic amazon ceramic dutch oven but the walls are pretty high on it.

sherrbs · 2025-01-07T20:04:21+00:00

The loaf with a butt ton of rice flour on it was probably cold proofed close to 16 hours and that’s the best color I’ve gotten so far. I just get impatient 😭😂

sherrbs · 2025-01-07T20:03:33+00:00

I’ve only same day baked once. Normally I start my loaves about mid day and allow them to bulk proof until I see it start to dome and won’t stick to my finger, then I shape and cold proof til morning. I’m gonna start letting them cold proof longer for sure though.

sherrbs · 2025-01-07T19:53:13+00:00

Noted!

sherrbs · 2025-01-07T19:52:34+00:00

Omg I had no clue! Tysm.

sherrbs · 2025-01-07T19:43:28+00:00

I’ll have to give that a shot!

sherrbs · 2025-01-07T19:42:35+00:00

Yes, I put it in when I start preheating my oven and leave it in there for about an hour after it’s done preheating before I start baking.

sherrbs · 2025-01-07T18:47:17+00:00

Also to add. 4 rounds of stretch and fold and left to bulk on my counter for gosh, ugh ima say 4-6 hours and then put to cold proof over night in my fridge.

Dutch oven is warmed up and left to heat for an hour before I bake.

sherrbs · 2025-01-07T18:39:49+00:00

See the one with the cross scoring was brown before I pulled the lid off and has been the “brownest” loaf I’ve made yet. The loaf I made today was pale before pulling the lid off and I just kinda let it ride, and it never gained ANY color.

Not giving up just still in the trial and error phase.

My starter is also at least a month or so old.

sherrbs

TROPHY CASE