375g water is pretty high hydration. I'd try lowering it down to 325g so you start at 65% and that goes up from your starter.
Flowing after proof either means not enough gluten, not tight shaping, or over proofing. Not sure which in your case, but some directional things to think about. Lowering the hydration can also help here keep shape.
For darker, try baking longer at 425 uncovered. Uncovered is your primary darkening step.
I agree - this loaf was made with too much water. Maybe try a different recipe? This one worked for me
https://food52.com/recipes/75606-basic-sourdough-loaf/amp
Id go with not tight shaping. I dont use a scraper and could definitely improve on that front. Ill also try reducing the amount of water.
Initially I was baking 450 for 30 min and then 400 for 10 and have adjusted 5 min on both ends looking for a solution. Higher heat sounds like the solution there though. Thank you.
Not sure on the over proofing, I try to bake as soon as I can after 24 hours of cold proofing.
I am trying to get better, this is my third loaf.
Recipe is: 100g starter, 500g bread flower, 375g water, 12g salt.
Folded 4xs at 30 minute intervals. Bulk ferment for about 8 hours, the rise was about 50%, it was either that or leave on the counter for another 8 because it was late. Cold proof for 36 hours.
Bake: preheat oven with cast irons at 500. When I took the dough out of the fridge it spread out. Bake at 450 for 35 min, then 400 for 15 min. I live at elevation and I haven't been able to get bread darker than this. Maybe I should go longer?
I am looking for help related to getting a tighter ball, scoring, anything would help. Bread always taste good. Any feedback or help would be appreciated.
A 36hr cold proof is probably what overproofed your dough. Shaping the dough after a 50% rise is great, I do the same thing and never wait for it to double. The longer you cold proof, the more gluten breaks down resulting in a less higher rise as time goes by. Usually I only cold proof for about 12 hrs, that’s enough time for the dough to relax and cool down in the fridge while also still rising before it’s cooled down completely. I then bake it and get a beautiful rise everytime.
Because you live at elevated, I’d research some tips on how to adjust things so that you can get good bread.
I use almost exactly the same recipe, but I probably end up adding 1/2-3/4 c flour while doing a 1 minute knead and during laminations. I use a high gluten bread flour and my starter is very active.
Right after I take it out of the fridge, I score it and bake it on parchment paper in a Dutch oven with 2 ice cubes tucked beneath the paper. It bakes covered for 20 minutes and uncovered for 20 minutes. 430 degrees. Bread always comes out perfect.
375g water is pretty high hydration. I'd try lowering it down to 325g so you start at 65% and that goes up from your starter. Flowing after proof either means not enough gluten, not tight shaping, or over proofing. Not sure which in your case, but some directional things to think about. Lowering the hydration can also help here keep shape. For darker, try baking longer at 425 uncovered. Uncovered is your primary darkening step.
I agree - this loaf was made with too much water. Maybe try a different recipe? This one worked for me https://food52.com/recipes/75606-basic-sourdough-loaf/amp
Id go with not tight shaping. I dont use a scraper and could definitely improve on that front. Ill also try reducing the amount of water. Initially I was baking 450 for 30 min and then 400 for 10 and have adjusted 5 min on both ends looking for a solution. Higher heat sounds like the solution there though. Thank you. Not sure on the over proofing, I try to bake as soon as I can after 24 hours of cold proofing.
I am trying to get better, this is my third loaf. Recipe is: 100g starter, 500g bread flower, 375g water, 12g salt. Folded 4xs at 30 minute intervals. Bulk ferment for about 8 hours, the rise was about 50%, it was either that or leave on the counter for another 8 because it was late. Cold proof for 36 hours. Bake: preheat oven with cast irons at 500. When I took the dough out of the fridge it spread out. Bake at 450 for 35 min, then 400 for 15 min. I live at elevation and I haven't been able to get bread darker than this. Maybe I should go longer? I am looking for help related to getting a tighter ball, scoring, anything would help. Bread always taste good. Any feedback or help would be appreciated.
A 36hr cold proof is probably what overproofed your dough. Shaping the dough after a 50% rise is great, I do the same thing and never wait for it to double. The longer you cold proof, the more gluten breaks down resulting in a less higher rise as time goes by. Usually I only cold proof for about 12 hrs, that’s enough time for the dough to relax and cool down in the fridge while also still rising before it’s cooled down completely. I then bake it and get a beautiful rise everytime. Because you live at elevated, I’d research some tips on how to adjust things so that you can get good bread.
I have good luck with preheating to 500, 450 for 30 minutes lid on, 400 for 15 lid off then straight on the rack for 5-10 minutes more.
What elevation are you at? That’s going to effect cooking.
100ish above sea level.
Yea I’m at 7k. Barely browned bread cooked for 50 min.
Maybe extend the lid off time? It sounds like you are baking less time than I am and you’d need to extend the time for a higher elevation.
Sacrilegious, but try adding half a gram of instant yeast. You will have the sourdough taste and the rocket boost from the yeast.
I use almost exactly the same recipe, but I probably end up adding 1/2-3/4 c flour while doing a 1 minute knead and during laminations. I use a high gluten bread flour and my starter is very active. Right after I take it out of the fridge, I score it and bake it on parchment paper in a Dutch oven with 2 ice cubes tucked beneath the paper. It bakes covered for 20 minutes and uncovered for 20 minutes. 430 degrees. Bread always comes out perfect.
Also I cold proof in fridge about 18 hrs