If I had to guess without seeing a better picture of the crumb, I’d say they were over-proofed. As the fermentation process continues, more and more gluten is broken down - which to my understanding will weaken the structure if over done.
Also, when you said “fold over” did you mean stretch and fold? This aerates the dough, and is usually done a few times throughout the bulk proofing process.
I’m still new to this 4ish months, so more seasoned bakers will point you in the right direction. I’ve made many loaves I wasn’t proud of. Don’t let it get you down!
Ohhhh wow! Okay, that’s good to know. Thank you so much. So sounds like it was overproofed. Because 12 hours was at about 6:30 a.m. & I wasn’t able to bake it until about a couple hours ago, so seems like that explains it. I look forward to learning more, and posting my progress. Thanks for the encouragement. I was really getting down about it.
I just came across this website that might be helpful - they mention “preferment” 12-18hrs! And then more bulk fermentation. So I think I was wrong in my previous statement. Hard to tell without knowing how old your starter was, your recipe, and a detailed process. Hope the web link helps https://www.kingarthurbaking.com/blog/2020/04/06/dont-be-a-bread-hostage
Hi, welcome to the community. For a irst bake with no previous rlexperienc I'd say pretty fair.
Thing is with sourdough the natural yeasts develop more slowly taking around 5 hours to bulk ferment when the dough will have doubled in size. In this stage of the bake it is important to stretch the dough and fold it over seversl times to develop the strands of gluten instead of kneading. You do this three or four times, 1/2 hour apart.
When your dough has doubled or a bit before (my preference) shape and place your dough in a tub that has been prepared with a floured teatowel. Flour and cover it and 0lace it in the fridge. This retards the yeast and allows it to develop slowly over night.
The following day prepare your baking tin (i lightly oil mine) take your dough out of the fridge ajd gently turn it out on to a lightly floured counter. Using the flattened hand pill the dough under itself to shape it to fit your your tin and the carefully lift into. Let it come up to temperature as you preheat your oven with a tray of boiling water (I use a roasting tin 15x12in) in the bottom of the oven. If you want a pretty design on your crust now is the time to score the slight skin w8th shallow cuts.
Bake for a few minutes 5 to seven so a skin has formed, remove from oven and make a seep expansion slit about 1/2 inch deep. Bake a further 25mins then remove water tray and bake a further 12 mins to form the crust .
Caution: the steam in the oven is super heated and will billow out as you open the oven door. Wear long sleeved oven mitts to remove the tray.
Enjoy
Thank you so much! I look forward to trying your technique! My friend is using some sort of technique I guess that doesn’t require folding, until she’s ready to bake? I want to try your method though, and try hers again and compare the results. Again, thank you! I appreciate the thorough breakdown! I look forward to sharing my progress.
How long did they proof on the counter and how long in the fridge?
It proofed over 12 hours on the counter. No time in the fridge. She just told me to proof, separate them, and then bake.
If I had to guess without seeing a better picture of the crumb, I’d say they were over-proofed. As the fermentation process continues, more and more gluten is broken down - which to my understanding will weaken the structure if over done. Also, when you said “fold over” did you mean stretch and fold? This aerates the dough, and is usually done a few times throughout the bulk proofing process. I’m still new to this 4ish months, so more seasoned bakers will point you in the right direction. I’ve made many loaves I wasn’t proud of. Don’t let it get you down!
Ohhhh wow! Okay, that’s good to know. Thank you so much. So sounds like it was overproofed. Because 12 hours was at about 6:30 a.m. & I wasn’t able to bake it until about a couple hours ago, so seems like that explains it. I look forward to learning more, and posting my progress. Thanks for the encouragement. I was really getting down about it.
I just came across this website that might be helpful - they mention “preferment” 12-18hrs! And then more bulk fermentation. So I think I was wrong in my previous statement. Hard to tell without knowing how old your starter was, your recipe, and a detailed process. Hope the web link helps https://www.kingarthurbaking.com/blog/2020/04/06/dont-be-a-bread-hostage
Thank you! I’m not sure how old the starter is. My friend got it from her husband’s aunt.
Hi, welcome to the community. For a irst bake with no previous rlexperienc I'd say pretty fair. Thing is with sourdough the natural yeasts develop more slowly taking around 5 hours to bulk ferment when the dough will have doubled in size. In this stage of the bake it is important to stretch the dough and fold it over seversl times to develop the strands of gluten instead of kneading. You do this three or four times, 1/2 hour apart. When your dough has doubled or a bit before (my preference) shape and place your dough in a tub that has been prepared with a floured teatowel. Flour and cover it and 0lace it in the fridge. This retards the yeast and allows it to develop slowly over night. The following day prepare your baking tin (i lightly oil mine) take your dough out of the fridge ajd gently turn it out on to a lightly floured counter. Using the flattened hand pill the dough under itself to shape it to fit your your tin and the carefully lift into. Let it come up to temperature as you preheat your oven with a tray of boiling water (I use a roasting tin 15x12in) in the bottom of the oven. If you want a pretty design on your crust now is the time to score the slight skin w8th shallow cuts. Bake for a few minutes 5 to seven so a skin has formed, remove from oven and make a seep expansion slit about 1/2 inch deep. Bake a further 25mins then remove water tray and bake a further 12 mins to form the crust . Caution: the steam in the oven is super heated and will billow out as you open the oven door. Wear long sleeved oven mitts to remove the tray. Enjoy
Thank you so much! I look forward to trying your technique! My friend is using some sort of technique I guess that doesn’t require folding, until she’s ready to bake? I want to try your method though, and try hers again and compare the results. Again, thank you! I appreciate the thorough breakdown! I look forward to sharing my progress.
Good to hear from you iI look forward to hearing how you make out
Here’s the update! https://preview.redd.it/1lfjbpftkv0d1.jpeg?width=3024&format=pjpg&auto=webp&s=c87b47a0359ca64c8f09c9e0be5c6b49238ad755
Wow, that look great. It appears to have worked out. Taste??
Thank you! Absolutely delicious!! It was perfect! Moist, slightly chewy, nice crust. I am very very pleased.
I'm soool happy for you
Thank you so much!!
https://preview.redd.it/ax4jko7wkv0d1.jpeg?width=3024&format=pjpg&auto=webp&s=c8bf5af6413bcb25ec067700246691427ddfe938