Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Acelestialobject

Acelestialobject

9 hours ago, PatrickT said:

Can you please provide a link to it?

https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe This one.

 

9 hours ago, PatrickT said:

The baking temperature and time. Higher temps can cause harder crusts to form, as can over-baking. Judging by its appearance, I suspect that one or both of these factors contributed to the hard crust in your loaf

Hmm I think you're right its probably the baking temperature. When I took it out the first time it looked golden and crisp on the outside and it seemed quite moist to me on the inside so I kept it back in the oven bc the slices in tutorials I saw for SD bread were pretty dry after baking.

This seems like my mistake tho T_T

9 hours ago, PatrickT said:

See how different the crust and crumb look for that recipe?

Definitely. I didn't know it was possible to bake such a soft looking bread with sourdough.

The ones I have seen all look like artisans bread

 

9 hours ago, PatrickT said:

Then, judge your results. If the loaf seems over-baked (excessively dark, dry, super-crusty, etc.) try either shortening the baking time a few minutes or lower the temp a bit the next time you bake. Alternatively, if the interior of your loaf is noticeably underbaked and gummy, try lengthening the baking time a few minutes or raising the temp a little next time. After a few attempts, you'll find the right combination that produces the results you're after. You can then use that information as a starting point for the next recipe you try. And don't discount getting an instant thermometer at some point in the future. They're a bit pricey but you can use them for all sorts of things

This is great advice. I'll try to get the thermometer the moment I find it around here. I had put off baking bread bc while baking the first bread as checking its doneness was a challenge to me. 

 

Thanks a lot @PatrickT I appreciate your help :)) And you needn't feel bad for me as you have jumped in to respond anyway with elaborate advice good enough for a complete beginner like me. So now Im sure the next time I bake bread the crust wouldn't be hard enough to knock on it like a door ;))

 

Acelestialobject

Acelestialobject

9 hours ago, PatrickT said:

Can you please provide a link to it?

https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe This one.

 

9 hours ago, PatrickT said:

The baking temperature and time. Higher temps can cause harder crusts to form, as can over-baking. Judging by its appearance, I suspect that one or both of these factors contributed to the hard crust in your loaf

Hmm I think you're right its probably the baking temperature. When I took it out the first time it looked golden and crisp on the outside and it seemed quite moist to me on the inside so I kept it back in the oven bc the slices in tutorials I saw for SD bread were pretty dry after baking.

This seems like my mistake tho T_T

9 hours ago, PatrickT said:

See how different the crust and crumb look for that recipe?

Definitely. I didn't know it was possible to bake such a soft looking bread with sourdough.

The ones I have seen all look like artisans bread

 

9 hours ago, PatrickT said:

Then, judge your results. If the loaf seems over-baked (excessively dark, dry, super-crusty, etc.) try either shortening the baking time a few minutes or lower the temp a bit the next time you bake. Alternatively, if the interior of your loaf is noticeably underbaked and gummy, try lengthening the baking time a few minutes or raising the temp a little next time. After a few attempts, you'll find the right combination that produces the results you're after. You can then use that information as a starting point for the next recipe you try. And don't discount getting an instant thermometer at some point in the future. They're a bit pricey but you can use them for all sorts of things

This is great advice. I'll try to get the thermometer the moment I find it around here. I had put off baking bread bc while baking the first bread as checking its doneness was a challenge to me. 

 

Thanks a lot @PatrickT I appreciate your sound opinion and advice :)) And you needn't feel bad for me as you have jumped in to respond anyway with elaborate advice good enough for a complete beginner like me. So now Im sure the next time I bake bread the crust wouldn't be hard enough to knock on it like a door ;))

 

×
×
  • Create New...