Sourdough Newbie, what am I doing wrong?!

Hello,

I've been feeding my starter for about a month now and made 3 loaves. However, while the bread tastes good, the crust is solid and pretty dry. I do cut the top but it doesn't seem to really spread at all, in the picture above this loaf actually exploded open on the underneath side. I don't know if a Dutch oven would help? I tried baking one in a casserole dish, the crust wasn't as solid but it still didn't spread where I cut it (the dish was probably far too small though). I don't know if this is relevant but when the dough has proved, it has quite a thick skin and a wet middle.

Other info:

I keep my starter at 75% hydration

I follow Paul Hollywood's 'basic sourdough' recipe

My starter takes about 7 hours to reach its highest point

I let it rise until its doubled in size (about 5hours)

I prove in a basket with cloth (it gets to the top in about 9 hours)

I definitely baked the bread in picture for too long but the next one I baked for less time a the crust was still fairly solid.

Any ideas very welcome!

Thank you

The dough is drying out. Keep well covered during bulk and final proof.

Thank you, I'm going to cover it with cling film next time.

You use the starter when mature which takes about 7 hours. Bulk Ferment for 5 hours till doubled. Then final proof takes 9 hours? Are we talking about retarding in the fridge? I hope so!

From what you describe I think overfermenting is the problem. With your recipe I'd be able to do a final proof in 2 hours ish. I don't look for doubled when it comes to the bulk ferment either. It is a good visual when first starting off but all you're looking for is an aereated and billowy dough. To go by feel will come with time.

May I suggest the Vermont Sourdough by Jeffrey Hamelman as a good first recipe.

Oops no, not in the fridge, just at room temp! Because the recipe said final proof 10-13 hours I'd been leaving it over night so it could well be ready before the 9 hours, that just happens to be the time that's passed while I'm sleeping.

I will try the recipe you suggested, thank you very much.

Various factors such as room temp and the activity level of your starter can affect your dough such that it takes more or less time than a recipe says. So, especially if you bake in a non-commercial setting where the conditions aren't constant, it's important to learn what various types of dough look and feel like when they're ready to bake.

I suggest you stick with one pretty basic recipe / method until you can consistently produce a good loaf. This will give you a base from which you can start exploring different flours / blends, hydrations, methods, etc.

Thank you, I'll keep that all in mind, I guess it comes with practice and I should change my timings so I'm not asleep while it's proofing!

First, a couple of questions. Are you baking in the UK? I ask because I wonder what flour you're using, and what kind of oven you have. You said you tried a casserole dish - what kind? Glass/ceramic? Covered? Pre-heated?

So, a couple of things to note / try:

If you're using a very strong bread flour, try mixing a little all-purpose (plain) flour or lower protein flour. This might make the crust more tender
Cover the dough (with plastic or a damp cloth) while it's proofing, so it doesn't develop a thick dry skin. If you put it in the fridge to prove, put the basket inside a plastic bag
If your oven is small, and has an element on the top, try baking the loaf lower down in the oven, or on a pre-heated stone, or in a covered Dutch oven or cast iron pot. Sometimes when a loaf crusts over early on the top, and bursts on the bottom, it's because the heat on the top is higher than that at the bottom of the loaf, so the top cooks too quickly and the rise has to burst out the bottom.

The crumb looks nice on your loaf, and it's nice that it tastes good!

Hi, yes I'm baking in the UK, using Allinson's Strong White Bread Flour (12% protein). I have an electric fan oven which in theory should bake evenly but the top is definitely hotter and I've been putting the bread in the middle. I used a ceramic casserole dish with the lid on but not preheated.

While proofing I've been putting it in a plastic bag on the kitchen side but I'll try cling film next time. I think my mum has a better Dutch oven so I'll try that as well on a lower shelf.

Thanks for all your help!

Syvia's steam when baking fir the first 15 minutes so the crust won't set and continue to expand. This should stop the blow outs if the loaves aren't horribly under proofed. Keep after it - you are close! Well done and happy SD baking

Just found the method and it makes sense! Thank you, I want to keep trying because it does taste good!

if you bake in a covered dish or pot, there's really no point to steaming the oven. The idea of the closed container is that it traps / uses the steam that is created from some of the water in the dough.

Ingredients
375g/13oz strong white flour, plus extra for dusting
250g/9oz sourdough starter
7.5g salt
130-175ml/4-6fl oz tepid water
olive oil, for kneading
Method
Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.
Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.
Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.
Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.
Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.

250g to 375g flour! That's an awful lot of starter which isn't in itself wrong but he then gives the advice of 5 hours bulk ferment (or until doubled) then a 4-8 hour final proof. With that percentage of starter I'd be able to get the bulk ferment done in about 1-2 hours and the final proof would be about an hour. How on earth does he get his timings? I'm surprised no-one else picked up on this?

I must admit, I've looked at a few other recipes online and nothing else calls for as much starter which I did find strange. The book is aimed at beginners so I assumed the recipe needed more starter because it's a relatively new starter? I don't know if this makes any difference, I'm just guessing!

in order to keep the total time short enough to fit easily into a single waking day and perhaps to limit the sourness to a level that is unlikely to put anyone off.

No, I haven't been impressed with Paul Hollywood either. He might think he's a master baker but his bread recipes aren't, in my opinion, the best. For a good baker in the UK maybe you should look into Richard Bertinet's recipes and methods. Though he is French he lives and bakes (and teaches) in the UK and uses British ingredients.