4d • 💬 General Discussion
My first loaf…
So this was my first loaf. I know it’s gummy and clearly not a successful loaf. I’m open to helpful comments, but here’s what I know. It’s a bit long but I want to explain as much as I can to get the most accurate advice.
My starter (50% whole wheat) is over 4 weeks old, and when I mixed the dough, I was doubtful if the starter was peaked and I was a bit worried that it seemed not peaked yet. (But used it anyway)
After every stretch&folds and coil&folds (twice each), the dough became smoother so I was hopeful (third picture). Small bubbles were appearing on the surface as soon as I let it rest. Bulk fermentation was for 10hrs at around 24C. When I was shaping, it was holding the shape much better than I was expecting.
Cold proofing was done for around 5hrs. Then I scored and baked.
Things to note about my baking setup is I dont have a Dutch oven so I use an oven-safe clay pot and I dont pre-heat it to avoid damage since package said to not use empty. Oven is a microwave with an oven function with a max temp of 200C. So I preheat just my oven, then put dough in pot covered in oven for 45 mins then uncovered for 40 mins.
I think mainly my starter was the issue thus bulk fermentation should have taken longer. Help! Will try again next week, with hopes of improvement.
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My first loaf…
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