Sourdough bread Troubleshooting beginner Mistakes

[@momm3872]

انا من العراق اشتركت في قناتك وهذه بداية العجين المخمر الذي لم يرتفع كثير وسوف انفذ هذه الوصفة❤❤❤❤

[@littlemoresalt]

Happy to hear that Welcome to the channel and keep baking 🙏

[@RecreationalNuke]

You're the best sourdough KZbinr on here, I've wondered why sometimes I make great loafs (and other sourdough stuff) but other times it's a disaster and this helped a ton. Thanks!

[@littlemoresalt]

So glad if I could help feel free to ask any question you had keep baking thanks for the comment ✌🏼

[@anyacherepanova]

keep uploading I love how straight forward your content is

[@littlemoresalt]

Happy to hear that thanks for watching my channel ✌🏼😊

[@charoromero9996]

Me encanta ver esa obra maesta que sale de tus manos, eres un genio...enhorabuena maestro!! 👍👏👏👏✌️

[@littlemoresalt]

Thanks for watching my video and beautiful comment ✌🏼👍

[@shanty3566]

Omg thank you so much so helpful ! ✨

[@littlemoresalt]

Glad I could help keep baking thanks for the comment ✌🏼

[@yearafteryear211]

This recipe is so goated i have been making my sourdough with too much hydration and that was the key for me to a perfect loaf thank u so much 😁

[@littlemoresalt]

Glad I could help keep baking thanks for the comment ✌🏼🫡

[@Tigress-qk1ql]

When you took temp prior to being in frig. Can you explain more. I didn’t understand at what temp you put in frig. My dough is usually 77-78 degree f

[@littlemoresalt]

That’s perfect temperature should be around 78 if more than this there is a risk of overproofing if less than this you need to let it rest at room temp before put it in to the fridge something between 15 min up to 1 hours sometimes cause the dough with less temp not gonna change a lot during the cold proof ✌🏼 even with 77 f sometimes I let it seat for 10 to 15 min then transfer it into the fridge cause my preference is very light crumbs keep baking and thanks for watching my channel

[@gaianeg7927]

Thanks for sharing! Can you please tell me so every time before preshaping, my dough temperature has to be 78 degree?

[@littlemoresalt]

Correct For most recipes the ideal final dough temp should be around that after final shaping if you feel the dough it’s abit cooler you can let it rest on the counter (inside the banneton) and then transfer it into the fridge this can be up to 1/5 hours ✌🏼 more than that it will be the risk of overproofing so immediately in to the fridge and it might be ready to bake after just 8 hours

[@robertpavay3606]

Interesting. Most websites says that more steam or spraying the loaf directly can lead to though crust and gummy crumb...

[@littlemoresalt]

Sometimes yes when we say lots of steam it’s because we bake from open baking and the dough surface dries very fast some people use lots of steam with Dutch oven or just put several pan of water as you might note I use a cast iron pan and boiling water like so after 20 min all of the water almost evaporates and help the crust to bursts up beautifully ✌🏼 thanks for watching my channel

[@robertpavay3606]

I also baking open - cast iron, so maybe 1.5-2 dl hot water seems enough. I experience that too much heat can block the bread to expand in the oven, specially in open baking. 🙂

[@littlemoresalt]

@@robertpavay3606 exactly not more than 2 cups depends on your oven upside down tray or baking stone (steel) helps a lot and yes start with 230c instead of 250 make a big change if the oven gets too hot even 220 then reduce the temp to 215 or 210 ✌🏼this one also might help you Bake Perfect Bread in your Home Oven kzbin.info/www/bejne/jKnQqJ6AbLiAopI

[@radziahradzi]

Wow, thank you for your sharing. It's Saturday, I will try again using your tips yesterday from another video and this one. I still can't control the temperature in the room though, haha... let's see...

[@littlemoresalt]

You are welcome don’t worry about it get a thermometer and check your dough temp the first few times you need to keep you eye and your dough to see how it changes once you have timing according to your atmosphere then you are good to go smell the dough feel the dough observe all the process ✌🏼 and since you live in hot climate right after using starter put it into the fridge

[@elizabethskandari3905]

Thank you 😊

[@littlemoresalt]

You are welcome

[@olenamuraviova5412]

Прекрасный хлеб!

[@littlemoresalt]

Thanks 🙏

[@chubby112878]

Making this recipe as we speak. Just did my first 30 minute rest and shape. Now I wait an hour for the next step!

[@littlemoresalt]

Sounds great! 😊

[@chubby112878]

Now as you know from my ticktock (if you know who I am on there 😂) I make bread often. This dough for me had the same feeling as if I used a recipe with more water. I normally use 325g water to 500 flour. This dough had the feel of me using 350g of water. It’s getting ready to cook soon. Im in the middle of baking other loaves. This one I will do last because I’m gonna try your method with baking it not in the Dutch oven.

[@Marius-Marius]

Thank you

[@littlemoresalt]

You're welcome ✌🏼

[@noelwiggill2743]

How long do you wait to mix your dough after feeding your starter

[@littlemoresalt]

At 27c it takes around 5 hours abit less or more my feeding ratio is 1-3-3

[@noelwiggill2743]

@@littlemoresalt thank you. My starter has been too runny , so though I get a decent loaf that I am happy with. 😊

[@littlemoresalt]

@@noelwiggill2743 you are welcome this also might help you kzbin.info/www/bejne/r3azmWipZsaDsLssi=hEyAviDf94iYWZH2 Keep baking

[@wearyandheavyladen23]

are those oven temperatures the same if making my loaves in a dutch oven? i only bake mine in my dutch oven because i don’t have an oven stone.

[@littlemoresalt]

Yes about the same 20 min with lid and 20 min lid off . Unless you bake in one of those toaster small ovens in that case you can bake up to 250 then reduce to 230 otherwise everything would be the same ✌🏼(and about baking stone you don’t need it with an upside down tray follow by another extra pan you are good to go try open baking later kzbin.info/www/bejne/jKnQqJ6AbLiAopIsi=XiQrx0w4FWNstCzN

[@chubby112878]

I wish I could post on here how my loaf came out. You guys gotta follow his technique and recipe. I posted a video on my TikTok. It was awesome. I thought I messed it up

[@littlemoresalt]

So glad to hear my video could help appreciate your support and comment 🫡❤️

[@AnIyaYauana]

Why my starter is always won't to be double/triple rise. I use yeastwater for the first time making starter. Then feed id once a day with ratio 1:2:2. It will always be too liquid, not like yours (airy and like spider neat)

[@AnIyaYauana]

*spider net

[@littlemoresalt]

You can try to feed twice a day, especially if you are using yeast water. It needs time to develop.check this one too kzbin.info/www/bejne/r3azmWipZsaDsLssi=RB8ssJ95WB-uLDgl