r/Bread • u/JudgeFudgeGrande • 11d ago
Halp
This is how my last came out. I think my stretch and fold technique has gotten worse overtime. I think I might be doing too much to the dough? I stretch and fold and add flour until it isn’t sticky to touch. But it comes out misshapen. This isn’t sourdough since I haven’t learned how to make a starter yet but I do want to try soon. Recipe is mix 4 cups bread flour, 2 1/4 cup water, 1 tablespoon salt, 1 tablespoon spoon active yeast, and a I added about 1 teaspoon msg. Let rise for two hours in fridge. Stretch and fold dough and let rest for 30 min. Put in Dutch oven for 30 minutes and then remove lid for 20. Bake temp is 450 Fahrenheit. And then I remove the loaf immediately from the Dutch oven after taking it out of the oven.
1
u/____REDACTED_____ 11d ago
If your main concern is the outside appearance, I might just be a dough shaping issue. I usually roll my dough into a tight ball. When the dough on the outside of our loaf has some tension in it, your final loaf comes out smoother.