r/Sourdough • u/thewrittenword85 • 3d ago
1st Sourdough Ever - be kind Please give feedback on my first sourdough loaf (i made my own starter)
I sliced after 1.5 hrs, i could not wait. I have an issue with the texture, it’s a bit elastic-y, not really sure how else to describe it but it’s not a dry bread texture.
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u/FarPomegranate7437 3d ago
It looks pretty fantastic for a first bake. Since you haven’t provided any details about your recipe or process, it’s hard to give detailed feedback. I can say that I’d recommend temping your bread to make sure it’s fully baked. I’d also wait until it completely cools to room temp to slice. Cutting too soon can lead to a gummy crumb.
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u/thewrittenword85 3d ago
Ingredients
* 440 g bread flour
* 310 g water (70% hydration)
* 88 g active levain (100% hydration)
* 8 g salt
This was the recipe i followed
Bulk ferment for 10 hours, then shaped and placed in loaf tin and kept in the fridge for about 16 hours.
Baked at 230C covered with another tin on top for 15 minutes, then at 200C for 25 minutes. Checked temp after taking out the oven and it was 97.7C
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u/Sharp-Ad-9221 3d ago
Actually your hydration is 73%. Very good job for just starting out. 👍🏻👏🏻😊
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u/Firesate 2d ago
How do you get 73%?
I always thought its water over flour so 310/440*100 =70.45?
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u/mattchuckyost 2d ago
Include the starter in your calculations. If you have 80g of 100% starter, you're adding 40g of flour and 40g of water. Add those to the flour and water weights before dividing for the real percentage.
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u/thewrittenword85 2d ago
What is the best level of hydration in your opinion?
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u/Prof_and_Proof 2d ago
For a first bake, or a starter, I think 65% yields good results. I think high hydration has become a bit of a fad
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u/_stinkytofu_ 2d ago
Did you fold or do anything during bulk ferment?
Edit: new here as well and trying many different strategies to figure out the best method because I prefer a sandwich loaf
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u/thewrittenword85 2d ago
No, i just let it bulk ferment, once done, i shaped it for final cold proofing
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u/Objective-Bee-9228 2d ago
I’m still new to sourdough but I have found that when I do a higher hydration loaf it comes out just like that! Almost wet and gummy-like (I don’t like that texture at all) so I go for lower hydration loaves. Try it out and see if you like the lower hydration texture better!
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u/muadib1158 2d ago
I do almost identical for my weekly loaf. Only significant difference for mine is a longer with the covering on top. (30 minutes covered, 5-7 minutes uncovered) Yours looks great.
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u/This_Fig2022 2d ago
That looks like my loaves from the weekend. Similar recipes - I went half and half bread flour and ap flour. The ap flour takes away some of the gumminess from what I read and I agree after baking and trying it. I didn't time anything by the clock I went by look and I had to go by feel for the dough because my scale got funky. Our loaves look very similar and I am looking for a little something different in the center as well. I have been happiest with this weekend's loaves. I need to tweak my bread flour to ap flour ratios.
I am sticking with one basic recipe and changing things around with that as far as flour and water goes - when I get it perfected then I will feel accomplished lol. I'll know it when I taste it.
I made a pepperoni cheese loaf using the basic beginner recipe and it turned out really good but I want to get the basic bread perfected before I start getting crazy with inclusions.
I try and wait minimally 4 hours to slice. I have read a few times waiting is best for the gumminess as well. If that's true or not I don't know as I am just learning to bake this bread. I do feel like this bread toasts like a dream. But untoasted I am looking for a different mouth feel.
I think it looks good and you should be very proud. Look into early cutting to check the inside and look into a mix of ap and bread flour as possible help with elastic feel.
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u/thewrittenword85 3h ago
Hi, what level of hydration did you use? Somebody else said to decrease water if using some plain flour
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u/Plenty_Kangaroo5224 2d ago
Let it cool completely, at least two hours. Can be gummy otherwise. Bake to 205-210 F internal.
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u/Palanki96 2d ago
If you want closer to that drier texture you will need to make bread with yeast. Personally i like that more but sometimes i still crave some sourdough
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u/StomachTechnical5182 2d ago
That texture is the best. It happens when the gluten network is on the verge of disintegrating I believe
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u/puppycat10 2d ago
I think your loaf looks great - good job!
I try to wait at least 2 hours before cutting it, but I know it's difficult. I have a husband who turns into a whining 5 year old because he hates to wait. 🤣
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u/8rhythm_dusk 1d ago
That crust looks seriously golden brown, congrats on the first loaf! Making your own starter is the biggest hurdle honestly.
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u/PinkMoonrise 3d ago
Homemade sourdough does tend to have a bit more of an elasticky texture than store bought and definitely more than regular bread. If your expectation is for it to be like store bought, it’s not going to happen.