I had doubts as to whether these would be edible or if I would have to toss them out for the wildlife around the farm to eat. Maybe I should have made one large loaf, but it looked like too much dough for even a 9x5 bread pan. It does have a tang to it, so I'm thinking I should perservere. If those of you that are sourdough experts can give me some tips, that would be great. Yeah, I know, the loaves look a tad gnarly, but I always say "it gives them character". :>)
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I couldn't seem to add another photo to the body of my comments. Here is the inside.
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To me they look slightly underproofed and too much steam when putting them into the oven. If underproofed, breads have a very dense crumb as well as gelly/shiny outside. That's because there are still too many starches in the dough. In combination with too much steam they turn into a gel on the outside.
Also the dough wasn't scored (or only very lightly), which keeps the steam and pressure inside the dough, so the bread doesn't rise much. Also it can lead to misshaped loaves with ruptures (bottom picture, left loaf).
Can you please give us your recipe and process? :)
I used a recipe from someone on this site......I need to look for it. This were the first loaves from the first starter I have ever made. I hesitated to score them deeper, because I was afraid they would deflate.
I did not put a pan of water in the oven. I just brushed the loaves with water, as per the recipe's direction.
Ok, I found it............I hope that pages displays when you click on the link.
http://www.thefreshloaf.com/node/44662/sour-dough-bread
I took a look at the recipe and let's say there is very much room for improvement. It's a very unusual process for sourdough bread and I see multiple points where it could go wrong (or at least shift a little).
If you want, I can go into detail, but it will be a long answer ;)
I'm by no means an expert on sourdough bread, but I dare to say I have baked enough breads to detect possible issues in the recipe and/or process.
Don’t be afraid to score your loaves with a quick and deep cut. They won’t deflate—but they should fall open in this really nice fashion that reveals layers of interior.
Check out this video: https://youtu.be/sZP3TKWlGnA
Toward the end there, she’ll score the loaves. Note how she does it, at and angle and without hesitation, and how the tightly shaped dough just splits a bit. That’s right. Use a good sharp razor or very thin and sharp knife. And put the loaf into the oven as soon after scoring as possible. Scoring can be a little tricky the first couple of times, but it’s nothing to be afraid of—and it’s an important part of getting a good, puffed and crispy loaf.
Well, when you haven't ever made ANY.............I had to start somewhere. :>) I would welcome any suggestions re: better recipe or easier.
Don't worry, it's not your fault, I blame the recipe ;D
Here's my standard sourdough bread that always works:
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100% flour (400 g)
60% water (240 g)
50% mature starter, 100% hydration (200 g)
2,5 % salt (10 g)
- Mix all ingredients until combined, add salt in the end and mix a little more.
- Bulk-ferment for 4-6 hours, depending on your room temperature (colder -> longer, warmer -> shorter). During the first two hours, do a set of stretch & folds every half hour (4 altogether).
If you want to avoid stretch & folds, mix the dough until almost smooth in the beginning.
At the end of bulk-fermentation, the dough should have grown noticeably in volume, be nice and jiggly and have bubbles all over the surface.
- Pre-shape the dough and let rest for 20 min., covered with a towel.
- Final shape into desired shape and transfer into proofing basket (a bowel lined with a flour-dusted towel works too).
- Proof for 1,5-2 h at room temp, then take out of the basket/bowl, score and bake in a 240°C oven for 20 min. with steam, 15-20 min. without. For baking, I recommend two methods:
1. in Dutch oven/pot with lid. Preheat the pot with the oven, then transfer dough into pot, score and bake with lid on for 20 min., 20 without (or until nice brown).
2. just on a baking tray. Dump the proofed dough on the hot tray, score and transfer into oven. Then spray a little water into the oven (not much, the air just needs to be moist). Then immediately close the door. Open after 20 min. for a few seconds, then bake until nice brown.
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There are other, additional techniques such as autolyse, long cold proofs etc., but that's advanced stuff. Master this recipe and then you can start changing things.
If you have any questions, please ask! :)
Thanks. I'll print that out and try it. I know it won't be next week: I'm making 7- half sheet sized pans of lasagna for our church supper on the 27th. My dear son #2 is throwing a wrench in the works re: my lasagna making by requiring me to attend his wedding on the 26th. LOL So, no time for bread making next week!