Have been following "Bake with Jack" videos, and below is his BASIC sourdough recipe. I'm using a white flour starter about a week old. Doubles in about 3 or 4 hrs. Flour was Red Mill AP.
To my beginners eye, the oven spring looks good, and the crust is ok - but the crumb is tasteless and damp/moist/chewy.
It was baked in a 500 deg oven in a cloche with top on for 15 minutes and about 30 mins top off.
I'm still struggling with the stretch & fold movements - the dough was not nice and smooth an still a tad sticky after 3 S&F operations. Does S&F have a bearing on the flavor? Any other ideas?
100 gr starter
310 gr water
450 gr flour
8 gr salt
From the looks I actually would call it a success!
You can up the salt amount a little, 10-11 g (2%) is a standard amount for 500 g flour.
Also, sourdough crumb is always a little sticky, but not in an underbaked way. Did you maybe cut it too early? After baking make sure to let it rest for at least 2 h, so that the aromas and moisture can distribute evenly and the crumb can set properly.
Well - I did "only" wait an hour to cut & taste... didn't think it need 2! It does seem like the crumb is a bit "unset"... Next round will have to be a bit more patient - and up the salt... does taste like that would help. Tks!
I agree completely with Bani, that is a great bake for a new SD baker!
It maybe that your starter will gain complexity as it matures. IMO, long fermentation = flavor. But the downside is over proofing.
You may also want to try removing the bread once it sets from the cloche and placing it on the oven rack.
SD also, like cheese, gets better with age. I know it’s asking a lot, of a new baker, but my breads don’t get sliced until the next day. The flavor is noticeably better.
Danny
Yes - been thinking that the starter is prob too young to give a decent flavor. When I was growing up (in the 50's!) my grandmother made "buckwheat" pancakes which were AMAZING! They had to stirred up and left over night - would overflow the bucket... And you never used all the batter... it was replenished with buttermilk, buckwheat flour and water... NOW I'm guessing it was just a form of sourdough... AND I do recall as the season progressed (they were only done in the winter) they would get more "snap" (as Grammy used to say!) and get more sour and better tasting. Those pancakes with sausage & gravy... OMG - HEAVEN! :-)
Guess I'll need to age my stater more as I think that should be a major supplier of flavor. That and letting the bread sit... :-)
You can start developing the smooth top with coil folds: Wet hands and slip under either side of the dough. Pull up from the center, allowing ends to coil underneath. Then lower, rotate 90, degrees, and repeat until you go around 4 or more times. You'll have a nice ball with a smooth, tight top. If the dough sticks to your hands, gently wet them.
S&F mainly impacts dough strength. I agree that a more mature starter will contribute to more flavor. I usually want my levain to triple in size, which usually takes 5 hours in a warm (78F) oven. Then shape and retard overnight in the fridge, which also contributes to flavor development.
I agree with a lot of the previous comments, but I think you could have left this in the oven a tad longer. Most of the recipes I use call for around 25 or 30 minutes at 450-500 with the lid on and about 20 minutes with it off (at 450), to get a nice, dark caramel color to the crust. I sometimes put a small strip of foil over the ear it it looks like it is going to burn too much. A thermometer is invaluable to check the interior temperature, which should be about 210. Also, you didn't say how long you are bulk fermenting or final proofing. A longer bulk ferment can help with some gluten development/structure and might open up your crumb. Also, a small percentage of whole grain flour (spelt is a personal favorite for flavor, around 15-20%) will help improve flavor too. But, your starter should develop more character over time. Happy Baking!
Tasteless crumb - more salt and higher baking temperature for the same or longer time to increase caramelization.
Damp, wet, moist crumb - higher baking temperature for the same or longer time, wait until the bread has completely cooled before slicing.
Was the cloche pre-heated?
Yes - the cloche was sitting in the cold oven and came up with the hour+ preheat to 500 deg.
Stretch and fold has almost no bearing on flavor. Rule this out.
500 degrees is a reasonable temperature. Cook your bread longer. Gummy and wet crumb at 500 deg F means too little baking. The pale crust color shows this. The absence of burned parchment edges shows this.
Confirm absolutely you used 2% salt by weight.
Confirm absolutely your flour is reasonably fresh or properly kept.
and outside is "done", then to reduce interior mositure,
either...
reduce the hydration,
or ...
cook off the excess moisture by baking longer at a lower temperature.
That is assuming you like the crust as-is in the photo.
But I do agree with previous commenter about the crust looking a tad pale.
Also, just a point, it's a good thing to pre-heat the cloche uncovered, top and bottom separate, so the hot air heats the inside as well as the outside. Clay is a good insulator.
Buon appetito.