Hello!
I'm a new baker and the first few times I made a couple beautiful loaves. Now, every time I try to bake, I get the results shown in the picture - a slightly gummy tight crumb bottom with basically an airy hole on top. I've been using this technique: https://cooking.nytimes.com/recipes/1016277-tartines-country-bread
Any idea where I'm going wrong?
Thanks!
This is the picture perfect example for an underproofed loaf. The big holes are air pockets trapped during folding/shaping. Next time go for longer bulk-fermentation, especially now in the winter it can take longer. The dough should grown noticeably in size, have visible bubbles and be smooth and jiggly.
oh i'll try proofing longer! i read somewhere that proofing was done when you poke it and it only slowly goes back. i will try and make sure its bubbly and jiggly too. thank you!
That's correct, but that applies to the final proof, not the bulk-fermentation.
It also only applies at room temp, if you do a cold overnight ferment, poking doesn't help.
My experience with sourdough is that if you think bulk-fermentation is done, go a bit longer. Since it's a much slower fermentation, the window of opportunity is much bigger than with yeast.
then I'm inclined to take a good look at starter maintenance. Throw your details at us about how it is fed, how it behaves and at what temperatures and see if we can spot some problems. :)
i was underproofing it! baked a loaf today and it came out beautifully! thank you so much!
- current happy bread eater