November 18, 2018 - 4:43pm
Crummy crumb?
Hi! I’m pretty new to sourdough baking, and this was a recent result. I see some great big holes, but also denser spots. It tastes good, but it is pretty chewy (I happen to enjoy that!). I’d love feedback from more experienced folks. Is this the dreaded “fool’s crumb”?
This used a home-grown AP starter starter and white bread flour, with 14hrs bulk fermentation in the ‘fridge, then a few hours in the counter to wake up and be shaped, then a final proof for 3hrs back in the fridge. Cooked 40 min in a 450F preheated Dutch oven, with lid off for the last ten minutes.
Thanks in advance for your thoughts!
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Overall I'd say this looks pretty good. Crust looks nicely caramelized, crumb has a nice glossy look, so I'm gonna suspect shaping issues here and not your fermentation.
That could definitely be it... shaping is challenging! Thanks for your thoughts ☺️
in the ferment. Looks slightly under to me. However it also looks pretty darn good and nothing majorly wrong. It's got good flavour and you like the chew.
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For a “new sourdough baker”, you are off to a great start. Th bloom of your bread, the evenly baked crust is excellent, IMO.
Try fermenting the dough at room temperature a little longer. “This used a home-grown AP starter starter and white bread flour, with 14hrs bulk fermentation in the ‘fridge, then a few hours in the counter to wake up and be shaped, then a final proof for 3hrs back in the fridge.” Did you ferment the dough at RT before putting in the fridge for 14 hr? The few hours n the counter is probably not enough time to over come the chill, so little fermentation took place during this time. It is possible the levain didn’t get enough warmth to activate it’s yeast properly.
Question - what is the % of protein in your flour?
Dan
That’s very encouraging — thank you! This weekend, I’ll try giving it more time on the counter. I had given the dough an hour on the counter before popping it into the fridge for the long rise... I think this time, I’ll wait however long it take to see a significant rise in progress before moving it to the fridge.
You asked about protein, too. I used King Arthur bread flour, which is 12.7% protein.
Thanks again... I’m excited for my next bake!
KA Bread Flour is good.
bread - longer fermentation.jpg
Thank you all!