r/Breadit

Recipe:

125g active starter

320g filtered water

525g bread flour

10g salt

mix and let sit for 1hr

3 sets of stretch and folds every 30 mins

proof till puffy and jiggly (for me 10hrs)

shape and proof in fridge overnight

bake at 450, 30 mins covered and 15 mins uncovered

baked in challenger bread pan

Second go at these bad boys and very happy with the result. I’ve been doing bread (mostly sourdough for a long time so understood the process but I didn’t expect this absolutely stoked with the outcome.

I made this bread last night with my Zojirushi bread maker. It was supposed to be French bread, but it turned out really hard to chew 😆 I just ate some and my jaw hurts now.

I didn’t have bread flour, so I used all-purpose flour instead, and I used instant yeast.

Does anyone know what might have gone wrong?

Those ones turned out almost to be perfect.

This was another variation of my WTF Sourdough Loaf🌾 (Super extensible dough + very high bottom heat + deep scoring) + a smaller dough mass. This was a 90% hydration toasted sesame loaf. I again extended the mix slightly to increase dough extensibility. During bulk fermentation, I gave it three folds, two early in bulk and one halfway through. I bulk fermented until around a 75% rise at a dough temperature of 24°C. This particular loaf was a smaller dough mass of about 400g. After preshaping, I let it rest for 30 minutes, then shaped and cold retarded it at 2°C for 12 hours. I preheated the bottom deck to 260°C and the top to 200°C. I scored it deep to encourage full expansion. The combination of intense initial bottom heat and the smaller dough mass allowed heat to penetrate the loaf more quickly, promoting rapid expansion and coalescence of the alveoli.

I have been having this issue across all my lean sourdough breads. I am working towards achieving a more open crumb. I know taste wise this is fine and ppl got mad my last baguette post bc I wanted a more open crumb but I am more so asking so I can learn how to achieve that kind of crumb not just for taste. i hope you can understand 😭😭 I labeled my images as well as the desired crumb I am looking for

I am now making ciabatta with this formula:

400 g bread flour
345 g water
100 g starter
7 g salt
12 g EVOO

i mixed all ingredients together, rested 45 minutes, then performed 1 stretch-and-fold rested for 45 min then followed by 2 coil folds at 45-minute intervals. so bulk fermented at room temperature (~75°F) for around 3 hours total before transferring to an oiled container and cold fermenting at 38°F for ~48 hours. I meant to bake it earlier like after 12 hour cold fermentation but I didn’t have time until close to 48 hr later. Bake day I took it out of fridge for around 30 min and divided and rest for 30 min and then baked.

I’m struggling with getting a more open/lacy crumb in my sourdough ciabatta. My crumb tends to have a denser/spongier center with smaller alveoli, while the outer areas have larger holes. The bread is not dense overall and shows decent fermentation/translucency, but I’m not getting the large irregular internal holes I’m aiming for.

I’m trying to figure out what the likely limiting factor is:
am I building too much strength?
underproofing slightly?
degassing too much during divide/transfer?
not enough extensibility?
or possibly overhandling during transfer to the oven?
Would appreciate any feedback from people experienced with high hydration ciabatta or open-crumb sourdoughs.

First time making bread at all actually! How did I do??

Edit: thank you all!!

Made a chocolate babka for the first time in a while. So so good.

I've been working on a sourdough pizza dough recipe for a while & it's finally ready! This is one from my blog but I'll add the recipe below...

• 62% hydration
• 13% sourdough starter (100% hydration)
• 3% sea salt

1. 1 hour autolyse
2. Add in mature starter & salt then mix until smooth.
3. Bulk ferment (room temp) until risen by 50%, performing a set of coil folds every 30 minutes until the dough passes the windowpane test. The bulk ferment took around 6 hours, with 4 sets of coil folds.
4. Divided into 260 gram balls then cold fermented for 36-48 hours.
5. A 3-4 hour room temp rise before using to temper the dough.
6. Baked at 400-450°c on low flame for around 90 seconds.

The full recipe: https://saltbuttersmoke.com/sourdough-pizza-dough/

400 g wheat flour (type 700)
80 g rye flour (type 1150)
20 g Einkorn flour
325 ml water (38°C / about 100°F)
100 g rye sourdough starter
2g malt
2g spices (fennel, aniseed,caraway)
14 g salt

Mix flours with 300g of water for 30min of autolyse. Then add the sourdough starter, 5min of pinch and folds. Add the remaining water and salt and 5min of rubaud method. After 30 min do one stretch and folds, then two rounds of coil folds every 30min. I let it sit at room temp for around 6hrs, my dough was around 26 degrees C. Preshape, let it sit for 30min and final shape. I put it in my fridge for another 2,5hrs.

Preheat the oven at 250C for 45min with my durch oven inside while the banneton sat on my counter.
Score the dough, put it in the dutch oven with 3 ice cubes and back for 30min closed and another 20min without the lid.

very scrumptious for 4 ingredients

i made shio pan & since the overall shape of my salt bread seemed quite crab-like, i thought it'd be cute to make smaller ones for claws (\/) (°,,,,°) (\/) so i baked a few of those, weighing ~18g each; see last pic for size, unbaked. one thing i do regret is i didn't butter the smaller shio pans when i took them out of the oven... anyway! salt bread crabs!

then i stuffed them! crab rangoon stuffed salt bread crabs!! drizzled with some sweet chili sauce. black sesame seeds for eyes (that i outlined for emphasis in post). a savory bake :0)

i used my usual crab rangoon filling (usually also includes corn & carrots but not this time): kani, cream cheese, fried garlic & scallions, soy sauce, sesame oil, white pepper, garlic powder, sugar.

my original shio pan post: https://www.reddit.com/r/Baking/s/lv7Z5kPYML
my ASMR-ish shio pan video post: https://www.reddit.com/r/Breadit/s/e31z7vInz2

thanks for reading! this is the last of my shio pan posts for now.

It seems like I either score it too deeply, at the wrong angle, or not enough. I can never get that ear that looks so pretty and from what I've read online seems to be important to how the bread rises and the final crumb.

Does anyone else have this issue? Does it just come down to practice or was there a technique that you learned that helped it click in your brain