Sourdough baking

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Sourdough baking

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desGroles@lemmy.world

JWDed@lemmy.world

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my most beautiful bread (so far) (infosec.pub)

submitted 1 year ago by frankenswine@lemmy.world to c/sourdough@lemmy.world

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[–] morphballganon@lemmy.world 2 points 1 year ago (1 children)

Looks like the monster in Little Shop of Horrors

[–] frankenswine@lemmy.world 1 points 1 year ago

whuAT? lol

[–] UmeU@lemmy.world 2 points 1 year ago (1 children)

Very beautiful, what temp and how long on the rise, and what temp and how long on the final cook?

Seems a little underdone but decent rise and nice ear

[–] frankenswine@lemmy.world 2 points 1 year ago (2 children)

thanks! i was in a rush so only 14 hours rise in the fridge (about 5°C) and baked at 240° (with vapor) for 20' then again 22' at 230°.

what indicates it being underdone?

[–] UmeU@lemmy.world 3 points 1 year ago (1 children)

Maybe I just am in the habit of overcooking… I like it pretty dark.

I do 260c in a Dutch oven for 20 minutes (I have noticed better oven spring when the oven is screaming hot). I preheat the oven and Dutch oven for an hour at 260c… then 230c for another 20 minutes with the lid off for some nice dark crust.

The edge of my ear gets super crispy and dark.

Yours looks great, no criticism intended.

Any money shots of the crumb for us degenerates?

[–] frankenswine@lemmy.world 2 points 1 year ago (1 children)

here you go (:

[–] desGroles@lemmy.world 3 points 1 year ago (1 children)

Thank you for sharing your beautiful bread here. Just one thing, try and ferment for longer at room temperature, the dense crumb and few large bubbles are a sign of that. Looking forward to seeing your next loaf.

[–] frankenswine@lemmy.world 1 points 1 year ago

Thank you, kind interwebs stranger!

[–] investorsexchange@lemmy.ca 2 points 1 year ago

I also like mine a bit darker, but this looks beautiful and delicious. I don’t have a Dutch oven, so I bake mine 45 minutes at 475F.