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1b34676d 92e9 48c3 b9cd e1b93da19d83  2016 04 11 02 12 02
Sarah Jampel
Sarah Jampel

Today I brought my two first sourdough loaves into the world. I used the starter method from Peter Reinhart, then the extra-tangy sourdough load recipe from King Arthur Flour, except that I baked them in a Dutch oven à la Jim Lahey. Okay, so I'm satisfied considering this is my first time, but the bottoms were burnt!! I also need to figure out how to get loftier loaves. Please help!

Kerry Grisley
Kerry Grisley
It may have over-proofed before baking so that there wasn't as much oven rise as you'd expect (yeast was spent). Given that you have a starter using Reinharts method, maybe try following a Reinhart loaf recipe to every letter. I know I switch it up between methods/authors/recipes and kinda "wing it" and sometimes it works, and sometimes it's a fail. I'm sure it still tasted great though! I recently read some of Jeffrey hamelmans book "bread: a bakers book of techniques..." It helped me understand more about the chemistry/science of the ingredient interactions. A bit of a slog to read, but also fascinating.
Rick Kroft
Rick Kroft
Your last rise before rolling the dough into the pan is important. Dough has to be alive enough to rise in the pan before heat sets it.
Sarah Jampel
Sarah Jampel
Advice on how to judge whether it's ready? Thanks!!
Food52
Food52
???
Steve Dale
Steve Dale
Congrats!! Keep at it and enjoy fresh bread!! I learned shaping mostly from youtube videos and immediately improved my bread. Have fun!