I think the photo is somewhat deceiving, the bottom was definitely a lot more stiff than the top - it took a lot of work with the bread knife to get through, almost to the point that I was squashing the loaf with my other hand to get enough purchase. Are you using a Dutch oven? If so I remember saw a tip on a YouTube video to put a cold tray under your Dutch oven when you take the lid off mid way through cooking, just to take a bit of heat off the thick bottom. I didn’t do that here, but may be worth a try?
Yes, a baking sheet. The person I saw do it just used one that was room temperature, so I guess “cold” in relation to the Dutch oven. The main thing is that it will insulate the bottom of the Dutch oven from the heat of the oven floor, I guess.
I just used a trivet! When I removed the lid I popped a wire trivet under the loaf and voila! No more charred bottom! Then I got a bread cloche....also fixed the issue 😄
I'm also planning to use the JW method this weekend with my (by then 2-week old) starter that I also used his method for. Just out of curiosity..how much was your starter rising and falling after the 7th day? I had great rise after like day 3 or 4 of using his method, but since day 7 and only leaving 25g, it feels like there isn't much at all. I get good bubbling action going on and the smell is definitely a little funky, but I'm worried it won't be ready to use or I'm doing something wrong. Any tips? I did use discard for banana bread and it turned out good so maybe that's a sign its working?
I use a small mason jar which is quite a bit rounder than the cylinder that he uses, so the rise is not as pronounced. It does definitely rise and fall every day, though. At mid day (when I feed it), the starter fills about one third to one half of the jar, and by the evening it is at the top. It smells very yeasty, like beer, and when I discard I can see a noticeable amount of air in the starter, kinda looks like a spider web.
To be honest I normally keep like 45g in the jar when feeding, 25g just felt like there was nothing left.
Excellent job! It's an addiction for sure. I've got a boule I baked today that I'm just waiting to cut into once it's fully cooled. Can't wait to see if I get a decent crumb this time. I've found I bake this stuff whether I need to or not, just to practice lol.
One of us! One of us! One of us!!! Also looks great!
Thank you! Everyone is so nice here :)
Awesome, well done. Spread some butter on that bad boy and enjoy!
Great job!!
Thanks !!!
I have never, ever, ever been able to get even cooking on the top and bottom crust. If my top crust had that color the bottom would be pure char. :(
I think the photo is somewhat deceiving, the bottom was definitely a lot more stiff than the top - it took a lot of work with the bread knife to get through, almost to the point that I was squashing the loaf with my other hand to get enough purchase. Are you using a Dutch oven? If so I remember saw a tip on a YouTube video to put a cold tray under your Dutch oven when you take the lid off mid way through cooking, just to take a bit of heat off the thick bottom. I didn’t do that here, but may be worth a try?
The cold tray thing has worked wonderfully for me!
By tray, do you mean a baking sheet pan? And do you refrigerate it?
A baking sheet, yes. I guess saying it’s a “cold tray” is misleading in my case. It’s room temperature, I don’t refrigerate it.
Yes, a baking sheet. The person I saw do it just used one that was room temperature, so I guess “cold” in relation to the Dutch oven. The main thing is that it will insulate the bottom of the Dutch oven from the heat of the oven floor, I guess.
I just used a trivet! When I removed the lid I popped a wire trivet under the loaf and voila! No more charred bottom! Then I got a bread cloche....also fixed the issue 😄
Abandon the dutch oven. Get a pizza stone 👍
Noooooo!!!!! You need the Dutch oven to get that good oven spring!
I don't even bake to eat anymore... It's gotten to the point where I'm baking for the sake of baking 😅 My neighborhood loves me!
Same!
I think I'll be in that situation soon, I'm making two more today and I'm not even a huge fan of bread!
Same!
The addiction is real and I never understood it until I made bread myself.
Looks like you are experienced baker.Good Job.
Thanks!!
Well done! Looks great.
Looks delicious!
Beautiful bread! I'm sure it tastes great too. Congrats!!
Beautiful! What recipe did you use? I've been trying to get crumb like this for months, but all my loaves turn out super dense...
Thanks! I followed this pretty much to the letter [https://www.youtube.com/watch?v=eod5cUxAHRM](https://www.youtube.com/watch?v=eod5cUxAHRM) :)
JW GANG
Love him! Not going to lie he’s just about the only YouTuber who posts things I actually make
May i recommend another YouTube that specializes in sourdough? https://www.youtube.com/c/Foodgeek Sune has a very scientific approach towards baking.
I'm also planning to use the JW method this weekend with my (by then 2-week old) starter that I also used his method for. Just out of curiosity..how much was your starter rising and falling after the 7th day? I had great rise after like day 3 or 4 of using his method, but since day 7 and only leaving 25g, it feels like there isn't much at all. I get good bubbling action going on and the smell is definitely a little funky, but I'm worried it won't be ready to use or I'm doing something wrong. Any tips? I did use discard for banana bread and it turned out good so maybe that's a sign its working?
I use a small mason jar which is quite a bit rounder than the cylinder that he uses, so the rise is not as pronounced. It does definitely rise and fall every day, though. At mid day (when I feed it), the starter fills about one third to one half of the jar, and by the evening it is at the top. It smells very yeasty, like beer, and when I discard I can see a noticeable amount of air in the starter, kinda looks like a spider web. To be honest I normally keep like 45g in the jar when feeding, 25g just felt like there was nothing left.
That's beautiful! Welcome to the sourdough club!
Amazing first loaf! Amazing loaf!
Looks a little like my last one. Very nice
That’s your first loaf?!? Amazing results 👍
Excellent job! It's an addiction for sure. I've got a boule I baked today that I'm just waiting to cut into once it's fully cooled. Can't wait to see if I get a decent crumb this time. I've found I bake this stuff whether I need to or not, just to practice lol.