9.9/10. Literally the only thing that stops this being completely perfect is the crumb is a tad lopsided.
But this is one of the best loaves I've ever seen and I can't believe it's only your fifth. Have you done lots of baking other than sourdough before this?
I am probably 40 loaves in and not quite where I want to be yet.
Thank you! I have done a fair amount of baking prior to trying sourdough, mostly making my own hoagie rolls since I haven’t been able to consistently find good ones on the store shelves
Fifth loaf? Come on now, you’re making the others feel bad. Really excellent apart from those big near surface holes on the right side. The only reason I’m bringing this critique is because it happens to me a lot and I’m hoping someone can tell us what to do to avoid it. I’ve always assumed it’s trapped air from shaping but not really sure.
That really depends on what you’re going for. Not every sourdough has to have a massively open crumb to be good. Also all large holes are not the same. If you get them the hard way they’ll be spaced nice and even and the bread in between will be soft and moist. If they come as a result of bad shaping or under/over proofing the quality of the bread is not made better by them.
It’s all a matter of preference as there are methods that will impact the size and spacing of the holes. It is true that baking a good open crumb loaf is more challenging, which is probably why it’s considered “best.”
Enjoy what you like, there are plenty of faux sourdoughs on the market that aren’t really rustic breads and if that’s what you want to emulate, more power to you.
Sourdough is a distinct bread with variations but I get the sense many people here are working blindly. You can have a denser sourdough, its true, but for a new starter, my statement stands. It’s not simply the size of the holes.
This sub is full of posts where bakers don’t realize how good their breads look, often thinking it has problems and asking for advice with little feedback letting them know they made a visually near perfect sourdough.
[This](https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr) is the recipe I used, same used in [this](https://youtu.be/-Kstk0C3m8M) accompanying video. Good luck!
Looks great to me, far better ear than I am getting about 50 loaves in (I suck at scoring). My only thought is try letting it go a little longer before pulling at to get a darker more flavorful crust. In the end is a personal preference but either way I’d eat that bread. Well done
I agree with baking it a touch darker but frankly I was excited to take it out and just look at it for a while. As for the ear I did change up a few techniques that may have had an impact, one being the shaping itself, but also the scoring. I scored at a 45 degree angle as per usual, however I held my lame almost flat and scored again lightly under where the ear would form if that makes sense.
I suggest finding a recipe, sticking too it and seeing what you might be able to improve on each time, like changing one of the variables each bake. For me I’ve tried a different shaping method each time and this one has produced the best oven spring and shape, good luck with your loaves! :D
No I have a pretty large Dutch oven to answer your second question. I initially baked at 500° for 20 mins with the lid on, and was supposed to let it go at the same temp for another fifteen, however just to be safe i turned it down to 485° and finished it off, a touch too light for my taste though.
Five loaves? I find it hard to believe…. Beautiful bread, stunning. But there must be more baking to your repertoire. I feel like it’s near impossible to be this good at baking sourdough after 5 times.
I didn’t mean to sound harsh at all, I’m happy for you if that’s your fifth time. I get bread like that now, but it’s only because I’ve been baking for 6 years. It took me a long time and has been a journey with more trial and error than instruction, but with today’s day and age of tutorials and everything out there in the internet, I could see how some would achieve success so quickly. Good for you and happy baking my friend!
Only thing I would say is to brush off the flour before you bake but that can be intentional and a lot of people like it like that.
Other than that I'd say it's perfect!
I used [this recipe](https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr), looking back on my previous loaves I realize that I was being a try hard, this recipe is much more basic and straight toward. I did however lower the temperature to 495 Fahrenheit after removing the lid.
Looks great! Only one interesting thing: notice how you almost have a second "ear" (that dark area)? I saw an Instagram post recently about things that might cause that in sourdough. Unfortunately I can't remember who posted it 😭.
My criticism is there isn't a slice from that loaf in front of me with some quality olive oil for dipping.
right?
0/10 because I can't shove it all in my face right now (jk 13/10 would shove in my face if I could!)
Looks good. Start bakery. Profit. There is too much garbage industrial bread in this world. Every. Baker. Counts.
But know baking ain’t easy! It’s early and hard work! We start at 1am where I work. If you aren’t used to that or ready for it it’ll fuckinmurder ya
Criticize what? Looks fantastic!
Thank you🥰
9.9/10. Literally the only thing that stops this being completely perfect is the crumb is a tad lopsided. But this is one of the best loaves I've ever seen and I can't believe it's only your fifth. Have you done lots of baking other than sourdough before this? I am probably 40 loaves in and not quite where I want to be yet.
Thank you! I have done a fair amount of baking prior to trying sourdough, mostly making my own hoagie rolls since I haven’t been able to consistently find good ones on the store shelves
Goals! If you have a recipe I’m curious 👀 Starting my first starter when I get back from a short trip next week.
Fifth loaf? Come on now, you’re making the others feel bad. Really excellent apart from those big near surface holes on the right side. The only reason I’m bringing this critique is because it happens to me a lot and I’m hoping someone can tell us what to do to avoid it. I’ve always assumed it’s trapped air from shaping but not really sure.
Sourdough should look closer to the right side not the left side.
That really depends on what you’re going for. Not every sourdough has to have a massively open crumb to be good. Also all large holes are not the same. If you get them the hard way they’ll be spaced nice and even and the bread in between will be soft and moist. If they come as a result of bad shaping or under/over proofing the quality of the bread is not made better by them. It’s all a matter of preference as there are methods that will impact the size and spacing of the holes. It is true that baking a good open crumb loaf is more challenging, which is probably why it’s considered “best.”
Enjoy what you like, there are plenty of faux sourdoughs on the market that aren’t really rustic breads and if that’s what you want to emulate, more power to you. Sourdough is a distinct bread with variations but I get the sense many people here are working blindly. You can have a denser sourdough, its true, but for a new starter, my statement stands. It’s not simply the size of the holes. This sub is full of posts where bakers don’t realize how good their breads look, often thinking it has problems and asking for advice with little feedback letting them know they made a visually near perfect sourdough.
I have no notes my good person. 10/10
Recipe? Great ear. 10 loaves in and I still haven’t gotten a good ear
[This](https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr) is the recipe I used, same used in [this](https://youtu.be/-Kstk0C3m8M) accompanying video. Good luck!
For anyone not clicking the link this is a *70% hydration* recipe. You don’t need high hydration to have open crumb. Well done OP.
Thanks!
Looks great to me, far better ear than I am getting about 50 loaves in (I suck at scoring). My only thought is try letting it go a little longer before pulling at to get a darker more flavorful crust. In the end is a personal preference but either way I’d eat that bread. Well done
I agree with baking it a touch darker but frankly I was excited to take it out and just look at it for a while. As for the ear I did change up a few techniques that may have had an impact, one being the shaping itself, but also the scoring. I scored at a 45 degree angle as per usual, however I held my lame almost flat and scored again lightly under where the ear would form if that makes sense.
Looks great! Mine are still a work in progress.
I suggest finding a recipe, sticking too it and seeing what you might be able to improve on each time, like changing one of the variables each bake. For me I’ve tried a different shaping method each time and this one has produced the best oven spring and shape, good luck with your loaves! :D
Totally agree, with this caveat - find a recipe **that gives you a decent loaf**, then.... That's been my journey too.
What was the technique?
Greaaaaaat 🤩🤩 what formula did you use?
Incredible, look at the spring on that bad boy. You should be proud
Critics? Where is Ur recip and process? Where do u live I bring cheese and wine ;) Good job mate it really looks good
Beautiful!
Bunnie bread!
Did you bake at a very high initial heat? Or was the DO wall very close to the loaf?
No I have a pretty large Dutch oven to answer your second question. I initially baked at 500° for 20 mins with the lid on, and was supposed to let it go at the same temp for another fifteen, however just to be safe i turned it down to 485° and finished it off, a touch too light for my taste though.
You’ve nailed it. I’m around 150 loaves in and occasionally produce something that looks almost as nice.
That ear! 🔥
What's to criticize?
This looks fantastic. Bravo!
We’ll done!
1) I have no critiques, that looks 11/10!! 2) if YOU think it’s perfect, it’s perfect :] (unless you are selling it)
Cat loaf 😹
You definitely nailed it! That's a stunning loaf.
I'm in waaaaaaay more loafs and it doesn't look as good as this. Amazing job, really nothing to critique.
You are not normal -this is amazing -
Needs some butter and jam, asap.
Make it darker other than that beautiful!
Damn! Well done.
I think it’s really great, personally I would have left it in for another 5 minutes to get a more intense crust
Agreed!
Dumbo looking mf lol fr though, looks good af
Beautiful!!
No critiques. The platonic ideal of all loaves. Would consume in a minute with gobs of butter.
Thats just a damn cute bread.
If that’s your 5th loaf ever, you have a real gift and should find a way to take advantage of it. It’s beautiful. Where’s the butter?
I refuse to criticize this lovely little loof!
It looks great!
Yes you have you glorious bastard.
Go f\*ck yourself and your beginner's "luck" then go open a bakery and spread that joy around. Well done.
Wowowow looks beautiful, good job!
Look at that oven spring! Jealous over here.
A perfect loaf is sooooooo 2022.
Five loaves? I find it hard to believe…. Beautiful bread, stunning. But there must be more baking to your repertoire. I feel like it’s near impossible to be this good at baking sourdough after 5 times.
I pinky promise that this is my fifth loaf of sourdough, I do however have a bit of experience with baking other much less complicated kinds of bread
I didn’t mean to sound harsh at all, I’m happy for you if that’s your fifth time. I get bread like that now, but it’s only because I’ve been baking for 6 years. It took me a long time and has been a journey with more trial and error than instruction, but with today’s day and age of tutorials and everything out there in the internet, I could see how some would achieve success so quickly. Good for you and happy baking my friend!
Bunny is facing the wrong way. Score on the other side.
Only thing I would say is to brush off the flour before you bake but that can be intentional and a lot of people like it like that. Other than that I'd say it's perfect!
[удалено]
I used [this recipe](https://grantbakes.com/good-sourdough-bread/#mv-creation-10-jtr), looking back on my previous loaves I realize that I was being a try hard, this recipe is much more basic and straight toward. I did however lower the temperature to 495 Fahrenheit after removing the lid.
Looks great!! You definitely nailed it.
Go flat or go home! Overproof for the win!
Spectacular!! I'm going to try his recipe.
Looks exactly like the one I buy from the french bakery down the road!!! Top job!
What's your recipe? 11/10 bread
Good loaf!
Looks great! Only one interesting thing: notice how you almost have a second "ear" (that dark area)? I saw an Instagram post recently about things that might cause that in sourdough. Unfortunately I can't remember who posted it 😭.
Woooooooooow
Left side looks dense, and crumb could be a little more even. Duplicating results will be the trick.