When I cut into this bread and saw what had happened I couldn’t stop laughing. Where did those holes come from? No, wait—they’re not holes… they are caverns!
(I think these are called “fool’s crumbs” in the specialised jargon!)
![Slices of bread with big holes](https://i0.wp.com/food.soledadpenades.com/wp-content/uploads/2019/01/IMG_2265.jpg?resize=525%2C502&ssl=1)
Anyway, disappointing as it looked, at least it was edible, and kept being edible for a week. Sourdough is so amazing, it doesn’t cease to impress me.
I think there are two reasons for this failure:
- the starter wasn’t quite active yet (I took it out of the fridge the night before—I should have taken it two nights before)
- the dough needed more water; this flour seems to absorb a lot of it!
- and maybe it was proving for too long? maybe I should have kneaded better? I don’t know!
Apart from that, the other learning outcome from this experience is that I tried with placing a tray with ice cubes under the bread tray, to create steam, and this time the crust didn’t break in a ridiculous way, and was quite elastic. So, that part worked! 🙂
Ingredients
- 200g sourdough rye starter
- 280g water 20℃
- 500g strong white flour (I used Gilchesters Organics unbleached white)
- 1 1/2 tsp sea salt
![Gilchesters Organics strong white flour](https://i0.wp.com/food.soledadpenades.com/wp-content/uploads/2019/01/IMG_2327.jpg?resize=525%2C794&ssl=1)
Preparation
- Mix the starter with the water on a bowl
- Place the flour and the salt on a bigger bowl
- Add the liquid starter to the bigger bowl
- Mix and knead well (using the hands)
- Slap and fold for 7 minutes
- Cover and rest for 30 minutes
- Stretch and fold, cover and rest for 1 hour (repeat 3 times)
- Flour the banneton and place the dough on it
- Leave to prove for 4 hours
- Set the oven to 200ºC, place the bread three quarters down from the top, and bake for about 45 minutes.
- Then take it out and place on a rack to cool down.
Stats
- Bread number: 2 (in 2019)
- Looks: 3, the holes are really embarrassing! It didn’t raise at all, and the crumb was too compact. But—the crust was quite flexible and nicely coloured. So there you go.
- Smells: 6, somehow sour, but a bit too subtle.
- Tastes: 5, sour, but not too much. A bit too dry. And it’s so compact it will barely absorb butter or oil or anything.
- Frustration level: 6. Annoyed that after all the slap and fold effort it will not only barely raise, but develop this stupid hole. At least the result is edible, and I learned the ice cubes trick seems to work better than just spraying water before placing the dough on the oven.
- Would I try baking this again? Maybe not, I’m done with this flour! (Unless I buy another package or they send me one for free, in which case I would add more water! and a more refreshed starter).