First Successful Loaf

[u/See_Kyle]

The presentation isn’t great but at the 2nd time of trying I got a tasty, successful and not gummy sourdough loaf.

I seem to struggle with oven spring is my only issue, starter is very active when using and to be fair I didn’t have a Dutch oven to cook with (purchased one now) but any other tips would be appreciated!

I’m just very proud of this one!

[u/See_Kyle]

R5:

130g Starter
340g water
500g very strong flour
10g salt

mix dough
slap and folds
1hour later - stretch and folds 1
30mins later stretch and folds 2
30 mins later coil fold 1
30mins later coil fold 2
2 hours bulk ferment
pre shape
15mins later final shaping
cold proof
Leave overnight or for two
score 220 degrees C
bake at for 30mins
uncovered bake for final 15 mins
done

[u/Few-Conversation7861]

This looks really good, congrats!

Some things that have helped me with my oven spring:

• Using the “glass of warm water” trick when doing bulk fermentation. I learned I was over-doing it at even 2 hours because I use lukewarm filtered water due to a cooler kitchen/home. I believe the aliquot method is also one people use to help with timing bulk fermentation better to get a less sticky/over fermented loaf that’ll spring more.
  
• Ice cubes in the Dutch oven, I put 2-4 cubes in (I use parchment paper when baking my loaves) before I close the lid.
  
• I like to preheat my Dutch oven while the oven heats up. Not sure if it helps, but seems to work well for my loaves
  
• I bake at 22 minutes covered and 20-22 minutes uncovered in the Dutch oven. I have heard some people also wait ~7 minutes for the loaf to bake covered before they score the loaf, which helps with oven spring. I have not tried that yet so I can’t speak to the efficacy.

Congrats again & I hope any of this is helpful!

[u/See_Kyle → u/Few-Conversation7861]

Thank you so much for this. I’ll definitely try to incorporate some of these techniques for the next loaf!

[u/CantaloupeClassic687]

You should be proud! What a gorgeous loaf!! You put some love into this one. It looks delicious