Made my first perfect sourdough loaf after 9 straight failures

I finally got the timing right after burning three loaves and having two come out like hockey pucks. This week I let it proof for exactly 4.5 hours at room temp and the crumb was actually open and airy. Anyone else struggle with timing more than the recipe itself?

2 comments

2 Comments

the_robin19d ago

Did you find the dough felt a lot more jiggly at the right time? My buddy Mike spent three months trying to nail his first loaf and kept overproofing because his kitchen was always a little warm. He finally put a timer on his phone and checked it every 30 minutes after the 3 hour mark, and that's when he got that perfect bouncy texture.

oliver24218d ago

Did you check the dough temp before you let it proof? I killed so many loaves just guessing based on room temperature, turned out my kitchen was way colder than I thought. Solid win on sticking with it after nine tries though, most people would have given up way before that.