My first successful batch of sourdough after a month of flat loaves

I started my starter back in early March, and every weekend since then I've ended up with a dense, sad pancake of a loaf. Last Saturday, I finally got the timing right on my bulk ferment and my oven spring was perfect. The crust cracked just right and the crumb was actually open and airy for once. I followed a tip from a baker in Seattle about using a colder kitchen temp for the final proof. What's one small change that finally made a recipe work for you?

3 comments

3 Comments

troy_ross1mo ago

You tried the cold proof thing? That's wild. I had a similar breakthrough with pizza dough. Took me like two years to get a decent crust at home. Then I switched from bread flour to a mix of all purpose and semolina. Just that one swap. Made the bottom crunchy and the inside softer. Still can't get a perfect sourdough ear though. My starter's named Betty. She's moody.

paul_morgan1mo ago

Betty's moody too? Mine's named Gladys and she goes through phases where she acts like she forgot how to rise." That semolina tip is intriguing though (I've only ever used bread flour for pizza). I wonder if the coarser grind from semolina lets the dough hold onto more steam during baking, which would explain the crunchier bottom and softer crumb. Happy with your pizza, man.

barbarahill1mo agoMost Upvoted

Cold proofing changes the texture too much for my taste.