Sour dough baking time

amother

OP ↓

Mon, Sep 09 2024, 4:39 pm

Hi all sour dough bakers out there!
I find sometimes my bread is a bit wet or moist on the inside. I'm wondering if it has to do with baking time? I bake it covered on 500 for 20 minutes and then uncovered on 450 for 20 minutes. Would it help to bake longer or maybe different temps? Or maybe it doesn't have eto do with the baking time and its something else? Any tips and info would be greatly appreciated!!!

amother

Linen

Mon, Sep 09 2024, 4:41 pm

I bake mine in a dutch oven on 450 for 30 mins covered and 30 mins uncovered. I also preheat the dutch oven first.

shanie5 ↓

Mon, Sep 09 2024, 4:44 pm

I preheat to 500 with the Dutch oven in the oven. When I put the dough in, I lower to 450. Bake covered 30 minutes, uncovered 15 minutes

Super2020

Mon, Sep 09 2024, 4:53 pm

Do you cut it open when hot? I find that if I don’t let it cool down enough it gets wet inside..

amother

↑ OP ↓

Mon, Sep 09 2024, 5:55 pm

Yes, I always bake it in a Dutch oven thats been preheated.
Interesting to see different baking temperatures and timing. I think I'll play around with that and see what happens.
And no, we don't cut it open while hot so that can't be the issue.

amother

Mistyrose

Mon, Sep 09 2024, 6:00 pm

Are you sure it's the baking time and not the recipe?

I bake 20 minutes covered at 500 and 30 minutes uncovered at 400.

amother

↑ OP

Mon, Sep 09 2024, 6:06 pm

I'm not sure what it is. I'm assuming it's the baking time, just like when underbaking a cake it remains a bit runny mushy in the center. But really I don't know what it is.
I'm thinking to play around with the baking time and see if it makes a difference.
Or if anyone has experience on how to help the issue I'd love to know what it is.

amother

Cadetblue

Mon, Sep 09 2024, 6:09 pm

Use less water / add a tbsp or two more flour to your recipe .

amother

Gold

Mon, Sep 09 2024, 7:15 pm

What's ur recipe? Mine is 500 g flour 370 water 100 starter 10 salt. Perfect every time

↑ shanie5

Mon, Sep 09 2024, 9:57 pm

You can get a baking thermometer and check the internal temperature of the bread to see if it's done. It should be about 200-205

goldandsilver

Mon, Sep 09 2024, 10:18 pm

I do 25 minutes on 500 and 25 minutes on 450

Chayalle

Mon, Sep 09 2024, 10:39 pm

amother Gold wrote:

What's ur recipe? Mine is 500 g flour 370 water 100 starter 10 salt. Perfect every time

almost the same. 375 of water and 12 salt.
Always comes out great. I preheat with Dutch oven at 500, bake 20 minutes, uncover and lower to 450, bake 25 minutes.

Oh and I put two icecubes into the Duch oven between the pan and the parchment paper.

amother

Dandelion

Yesterday at 8:15 am

Would like to add roasted garlic anyone know when it should be added?

schoolbus

Yesterday at 9:56 am

When you make the stretch and folds you tuck it in

amother

Red

Yesterday at 11:57 am

amother Gold wrote:

What's ur recipe? Mine is 500 g flour 370 water 100 starter 10 salt. Perfect every time

would love to try your recipe today. I have regular white flour, is that fine?
any tips or tricks and how long do you bake? how many stretch and folds?

amother

Papayawhip

Yesterday at 12:00 pm

Use flour at room temperature.

It might have to do with how strong your starter is. A friend of mine had this and she spent a week feeding her starter regularly to strengthen it and it made a huge difference.

amother

Mauve

Yesterday at 8:55 pm

I bake mine covered at 450 for 25 min and uncovered 425 for approx 25 min or until I like the color of the bread.
Sometimes if your recipe is higher hydration it can feel a little moist. I sometimes have it come out like that, but I like it and I don't think it's underbaked.

Perrys

Yesterday at 9:00 pm

I preheat for 1 hour at 500
Bake at 500 covers for 20
450 uncovered for 22 min

stillnewlywed

Yesterday at 9:05 pm

Perrys wrote:

I preheat for 1 hour at 500
Bake at 500 covers for 20
450 uncovered for 22 min

Preheat for one hour? Why?