What improvements can I make?
Hello! This is my fifth loaf. After getting some good advice here on my 4th (thank you Difficult_Fun_2861 !), this is what I ended up with.
Recipe:
500g bread flour
350g water
100g starter
~7-8g salt
Process:
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Mix the bread flour and water and let it sit for 30min before mixing in the starter.
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Knead pretty aggressively for 10min and then set it in a covered bowl to sit. The temperature where it was sitting was about 28C...
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About 4 hours into bulk, panic when you realize you forgot to add in the salt :] I added that in, mixing thoroughly but carefully to preserve as many potential gas bubbles.
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Let sit about 30min-1hour (I did not check the time super exactly on this since I was still lowkey panicking about having added the salt later) and toss it in the fridge
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Let sit in the fridge about four hours before getting impatient
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Shape and let rise in loaf pan for about 1H
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Bake at ~230C for 1H uncovered with a pan of water in the oven the whole time
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Let cool overnight!
I cut it for breakfast, and it has these biggish pockets in the middle, which I have never gotten before. It's a touch dense and moist, but there are (as far as I have cut) no thicker gummy parts, which is a problem I had been having before. Is this properly fermented? As you can read above, my process was... very all over the place this time, so I'm not sure what I did right/wrong for it to turn out this way. Any advice is appreciated. Thank you~
Posted Jun 4, 2026, 12:49 AM UTC