Very first sourdough (took me 2 days) & advice welcomed!
I started taking my starter out 2pm the day before and it took so long get active! Out of oven at 5pm today and cut at 7pm.
I used: 500g bob’s red mill flour, 350g water, 95g active starter (was supposed to be 100 but somehow my kitchen weighing scale isn’t accurate, 10g salt.
Did 4 folds and put in freezer before bulk fermenting was done (because it was 1am by then). Continued bulk fermenting today morning and then did the folding and put it in my banneton into the fridge for 2.5h before oven!
Oven was: 250 degree Celsius pre heat with Dutch oven lid on for 45min. Then put in straight from fridge at 20min at 230 Celsius lid on, 20min at 220 Celsius with lid off. But I did leave for an additional 3 minutes at the end for a darker crust color.
I think overall turned out way better than expected for my first time but a few areas I’d like advice on:
- i couldn’t get a “smooth” dough, it was hard to take it out of my bowl without leaving so many dough strands behind
- doesn’t feel as firm even though I left in fridge for a few hours before the oven (split open so huge right after I scored it)
- seems bubbly/airy are certain cross sections (not as even): looking at the bottom centre of the bread, it seems denser
- the sides are not as brown (should I do a final bake after taking it out of my Dutch oven?)
- I cut after 2 hours and the centre is soft (is this normal?) it’s my very first sourdough and doesn’t have the texture of those at cafes haha. Am I supposed to slice and then crispy the slices in oven?
- ps. Let me know of any bread knife recommendations! The one from Sabre is horrid I had to squeeze my sourdough to get it cut through
It don’t rise as much as