All temps (water, air, dough) were around 27-29°C (81 - 84°F) throughout the whole process. I don't have any baking professionals around to critique me. A Subtle Tang. I f bread is rising, sourdough is soaring. A higher hydration dough will generally have a more open crumb with larger, more uneven holes. During bulk fermentation (around 2,5h to 3h) I did 3 sets of folds and 3 sets of coil folds, 25 min apart. My notebook had a schedule scribbled down, surprisingly mostly the same schedule and outline I foll… crumb consistency on the sliced pieces look good, but i see some large pockets in the loaf. He eventually found a way to make it work, so will you. My notebook had a schedule scribbled down, surprisingly mostly the same schedule and outline I foll… Hard to answer without knowing your recipe especially what flour you use. Does the crumble look ok? Regarding sourness, if you wish to avoid too much tang then there are a couple ways to do it. I myself like my sourdoughs to have an interesting crumb with a medium airated gluten structure to retain a moistness yet have the holes there to give a light feel to a wholesome heavy dough,this is obviously given with a hydrated dough that has been given a bulk ferment for an educated amount of time (15 minutes in a humid bakery for a naturaly fermented dough does it for my nursed levain ) a further … Too much acid can contribute to the break down of gluten. Give a tuck. That could be a sign of things being a tad over, probably fermented. I researched, tested and baked countless loaves with both good and mixed results. try a higher ratio or a shorter levain proof time (thus a younger levain) if you feel like the taste is on the sour side to see if that'll help with the crumb structure. How much sourdough starter or leaven has been used in the dough; The temperature of the dough and its environment; The timing for proofing sourdough can be stretched from 4 hours to even a few days! Mine calls for 1/2 cup (4oz/115g) of my sourdough starter for a nice boule of sourdough bread. This are pictures from my most successful sourdough bread baking. Secondly, with this everyday no-knead sourdough bread. You may have killed your starter. I am currently attending school for sourdough baking. Put a littlw bit in a glass of water. Works a charm.. read more, I was out to understand if and how much ascorbic acid I could add to my sourdough (hobby baker, so far rather successful, with a background... read more, Test your starter first. If not, make sure you do that next time. The crumb, to me, looks like it was cut before it fully cooled. Fold, don't knead, your dough. If you underproof your dough, this expansion tends to be irregular and wild, and in the worst cases, the bread is both flat and dense. In the oven the dough gelatinizes at 150°F. That really depends on the recipe as they are all different. My favorite part to see when I cut the bread is the crumb. Day 7 to 10, I started feeding 12h apart, so 2 daily feedings. Edison replied, but sir, I have learned a lot, I know a thousand ways it doesn't work. Baking bread is a science and bakeries have it all figured out. The smaller the amount of sourdough starter in the dough, and the colder the temperature, the longer the dough is able to ferment for. I used to believe it had to do with my proof time, but i have tried varying it both long and shorter with not a whole lot of improvement. Thanks for the recipe. We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and … 1. Dog-eared pages, post-it notes, bookmarks, torn pages and highlighted passages peppered the book that first kindled that baking spark. I understand that different flours can rise differently. The crust should burst wide at the scored areas and its surface should have plenty of blisters that help keep it crunchy … And third, these New York style sourdough bagels if you want to try a more involved recipe. During final shaping, into a boule, I encountered some difficulty during the final stage, where you have to use a scraper/spatula to create tension on the dough. So please, what do you think of my crumb structure? If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. On day 3 and 4, it developed a very acidic smell, while the foul ones were gone. We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and … Whole time % AP / 50 % AP / 50 % WW day 6 or 7 or.. From my own starter then I found some online calculators that indicated me 1.3 - 1.4kg of dough the! The train is on the right track and it 's a common problem and there a! 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