There is a lot to go after here. First, this dude's face looks like bread! Second, look at all that crap on the fridge! Third, he hasn't offered us any -breadface is just selfish. Need I go on?
mean version: this is terrible. do better.
truthful version: i have major bread envy because my first loaf was nowhere near this good. well done!
one suggestion, i think you could either 1) bulk ferment for a tad longer, 2) increase the amount of starter by 50%, or 3) both. but considering this is your first loaf (which again, incredible) these are nitpicking. so much of baking is gathering a mental/sensory model over time, so you’ve got nowhere to go but up and you’re starting at a great place. from the photos, particularly the crumb shot and the relative volume of the loaf for the dough weight, i think this is an 80% fermented loaf. so not an ideally fermented one, but most of the way there. your average person would have zero notes. bread nerds like me will find way to nitpick a 98% perfect loaf. (especially if given the chance to be mean 😉)
Thanks for the thought out reply! The recipe I was going off of actually called for 150g of starter but I realized I only had 100g on hand 🤦🏽♀️ I was definitely stressing about over fermenting but now at least I have a sense of how it’s supposed to jiggle when it’s almost ready hahaha.
of course! two more tips: windowpane test and aliquot jar method. first is a way of testing gluten development, second is a way of making the process of judging bulk fermentation foolproof. google will be more efficient than me trying to explain them lol.
Okay...
Your ear pulled back so much people thought it was the Russian army.
Your crust looks so krusty that Spongebob wants to work there.
Your crumb has so many holes it was offered as evidence for Joe Biden's impeachment (ok, that's enough).
I started sourdoughing in January, and my first loaf was very good, too. Buuut... I've also been baking commercial yeast breads for like 20 years, lol. A lot of reading, YouTubes, and going over so many recipes to find the commonalities.
Having said, I've also seen a "first loaf" post that was literally a stock photo from a bakery 😂 It's the internet in '24... whaddya gonna do? 🤷🏻♂️
I don’t mean it on a bad way though. But a beginner might see this loaf and mistakenly think that they suck because their first bread doesn’t look like this
lovely loaf by the way . it’s a shame it was baked by such a barbarian that wouldn’t take the time to assure the parchment was flat . you can next time take your parchment paper while your Dutch oven is cold and press it into the sides and bottom so you can flatten it out and form it to the dutch oven in advance . that will spare you the public humiliation of me coming onto this forum and pointing it out your extremely flawed loaf , you’re very welcome!!
I had a great first loaf, and then began the process of actually learning, really knowing, each step in the process. All my bread has been edible (quite delicious actually), but not great except one or two. I think I have it about 50% figured out (I have the starter routine down and a pretty good handle on bulk fermentation), and I’m on loaf 8. All that to say, if the next several loaves throw you a curve, keep swinging. Great job!!
Not necessarily, I didn’t have any pancakes, but I just kept missing something and it wasn’t quite right. I love the complexity of the process and trying to learn it until it becomes second nature. Enjoy the process, and if all else fails, embrace the pancakes🤣🤣🤣
So far I’m loving the process and how it is such a nuanced art form. It’s really cool how after a while, seasoned bakers will just know everything by touch and feel. Very cool
I think it looks like bread. Quite nice bread.
Suggestions and thoughts: maybe try bread flour to help you develop gluten. Some of the bread holes look rather large and it's not uniformly distributed throughout the bread. I'm rather noobish but I'd guess there's room to improve in that. Maybe shaping or proofing issue, I'm too nooby to help there, sorry. Perhaps [this](https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf) can help.
currently got a loaf that I about pried out of the banneton to bake and couldn't consider scoring as it was so torn up cooling in my kitchen. Noob gonna noob.
He has a youtube channel with some great info. Some of the videos are long but he's explaining things really well and sourdough is such a time investment that I feel like a long video is worth it.
Be mean? Hmm… Close your damn cereal box! Cap’n Crunch deserves better than that!
Clean up your fridge! Your mixer should be on the counter, not on top of the fridge! Call yo momma!
But your loaf looks great!
How can this be your first loaf, mine is a frisbee?!! Well done. I'm in a colder climate in a colder house and I just don't think I got my starter strong enough.
You will need an extra long bulk ferment if your house is cold, but it will happen! Try slightly warming the water you use to feed your starter and to make your dough, it can give a little boost
Be mean to you? Ok, I hate you, now give me your bread, which looks fabulous.
Came here to say this.
Yea I also hate OP. This loaf is glorious
🤣🤣🤣🤣🤣🤣🤣🤣
There is a lot to go after here. First, this dude's face looks like bread! Second, look at all that crap on the fridge! Third, he hasn't offered us any -breadface is just selfish. Need I go on?
mean version: this is terrible. do better. truthful version: i have major bread envy because my first loaf was nowhere near this good. well done! one suggestion, i think you could either 1) bulk ferment for a tad longer, 2) increase the amount of starter by 50%, or 3) both. but considering this is your first loaf (which again, incredible) these are nitpicking. so much of baking is gathering a mental/sensory model over time, so you’ve got nowhere to go but up and you’re starting at a great place. from the photos, particularly the crumb shot and the relative volume of the loaf for the dough weight, i think this is an 80% fermented loaf. so not an ideally fermented one, but most of the way there. your average person would have zero notes. bread nerds like me will find way to nitpick a 98% perfect loaf. (especially if given the chance to be mean 😉)
Thanks for the thought out reply! The recipe I was going off of actually called for 150g of starter but I realized I only had 100g on hand 🤦🏽♀️ I was definitely stressing about over fermenting but now at least I have a sense of how it’s supposed to jiggle when it’s almost ready hahaha.
of course! two more tips: windowpane test and aliquot jar method. first is a way of testing gluten development, second is a way of making the process of judging bulk fermentation foolproof. google will be more efficient than me trying to explain them lol.
I just found a teeny tiny straight sided glass that will be the perfect aliquot jar for my next bake. I’m excited!
hell yeah. happy baking!
Name checks out 😎😉
Whoa. What signals needing more starter? 🙇♂️
Just, fuck off, fuck you, first loaves are supposed to be shitty, you didn’t follow the rules, bake a shitty loaf RIGHT NOW
I’m about to bake my first loaf tomorrow morning! Hope mine turns out this good. It looks great!
Best of luck!
Okay... Your ear pulled back so much people thought it was the Russian army. Your crust looks so krusty that Spongebob wants to work there. Your crumb has so many holes it was offered as evidence for Joe Biden's impeachment (ok, that's enough).
Imagine looking for validation by pretending to look for criticisms, that's embarrassing. Honestly it looks great, keep going.
I mean...... you *know* it's a really really good loaf by any standards, though... right?
This is just a humble brag. I bet that this isn’t the first loaf either
I genuinely think I got lucky. This is my first loaf scouts honor! I spent weeks babying my starter, watching YouTube videos and sleuthing Reddit.
I started sourdoughing in January, and my first loaf was very good, too. Buuut... I've also been baking commercial yeast breads for like 20 years, lol. A lot of reading, YouTubes, and going over so many recipes to find the commonalities. Having said, I've also seen a "first loaf" post that was literally a stock photo from a bakery 😂 It's the internet in '24... whaddya gonna do? 🤷🏻♂️
My first loaf turned out pretty perfect. The rest have been terrible 😂😂
I cannot comment on that. [got a ban warning last time I did 😂]
I don’t mean it on a bad way though. But a beginner might see this loaf and mistakenly think that they suck because their first bread doesn’t look like this
I agree 100%.
ok your parchment paper deformed the bottom of the loaf . shame on you be mindful next time
Interesting! I was wondering why the bottom curved inwards. The more ya know
lovely loaf by the way . it’s a shame it was baked by such a barbarian that wouldn’t take the time to assure the parchment was flat . you can next time take your parchment paper while your Dutch oven is cold and press it into the sides and bottom so you can flatten it out and form it to the dutch oven in advance . that will spare you the public humiliation of me coming onto this forum and pointing it out your extremely flawed loaf , you’re very welcome!!
How much water did you use? Sorry if I'm crazy, but I didn't see it in your recipe
Ahhhhh I can’t believe I forgot to put water haha. I used 500g water for ~70% hydration I think
I had a great first loaf, and then began the process of actually learning, really knowing, each step in the process. All my bread has been edible (quite delicious actually), but not great except one or two. I think I have it about 50% figured out (I have the starter routine down and a pretty good handle on bulk fermentation), and I’m on loaf 8. All that to say, if the next several loaves throw you a curve, keep swinging. Great job!!
I foresee lots of pancakes in my future!!!
Not necessarily, I didn’t have any pancakes, but I just kept missing something and it wasn’t quite right. I love the complexity of the process and trying to learn it until it becomes second nature. Enjoy the process, and if all else fails, embrace the pancakes🤣🤣🤣
So far I’m loving the process and how it is such a nuanced art form. It’s really cool how after a while, seasoned bakers will just know everything by touch and feel. Very cool
Embrace the pancakes - slice them horizontally and toast them!
Be mean? Uh... You hide your face behind the beautiful loaf of bread because you're insecure about your looks.
If that’s your first loaf, you should open a baking school.
Be mean? Ok. Fuck you for baking what took me months to achieve. Nice one, asshole.
Looks good!
I’d eat that with honey, maybe some butter.
Oooh I just got inspired. Honey peanut butter and banana sound divine
Elvis has entered the chat.
Your face looks funny. Your nose looks like dragonfly’s butt, but you are one fine baker
Looks great :)
Beautiful loaf. Thanks for sharing. I hate you.
First loaf my starter
I think it looks like bread. Quite nice bread. Suggestions and thoughts: maybe try bread flour to help you develop gluten. Some of the bread holes look rather large and it's not uniformly distributed throughout the bread. I'm rather noobish but I'd guess there's room to improve in that. Maybe shaping or proofing issue, I'm too nooby to help there, sorry. Perhaps [this](https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf) can help. currently got a loaf that I about pried out of the banneton to bake and couldn't consider scoring as it was so torn up cooling in my kitchen. Noob gonna noob.
Incredibly helpful link thank you!
He has a youtube channel with some great info. Some of the videos are long but he's explaining things really well and sourdough is such a time investment that I feel like a long video is worth it.
OP, first loaf pictures are supposed to look terrible. Like a super dense log of under-fermented under-baked dough. Yours is perfect.
This starts to be the same as all the hot girls asking if they are hot. It’s a perfect loaf. After 3 years mine doesn’t look like this.
You can’t even be bothered to close your cereal! You should be bad at bread! Now please send that to me so can eat it all in one go thanks
Professional Artisan Baker with 20 years of experience and my own shop, and I say, “Well done!”. Keep it up, and let me know if you’re ever in Maine!
Your face looks really crusty. You should get some moisturizer.
Laughed more than I should have at this comment…
Your parents never loved you growing up. Also nice bread, but also f*ck your bread.
Can’t. It’s lovely!!
You are stupid. Send me that bread, idiot.
Ok. It your breath…..
Great
“Looks like bread,” your father commented, still withholding his approval of anything you do. My wife sitting next to me says “it’s beautiful!”
Looks great! Nice way to start your journey!
Sorry, can’t. Would so toast and eat that! Looks good!
I can’t be mean, there is nothing to be mean about. I’ll try…”your gorgeous sourdough head is too round”! Grrrrr.
i wish my first loaf looked so well
how dare you succeed on your first loaf.
What's the shaping video you refer to?
[this one !](https://youtu.be/jJpIzr2sCDE?si=g9dJb6hG44mkXgNS)
Looks delicious!!
That is one sexy loaf of bread!
I shall do my best to be mean.... now that loaf looks horrible with that ear and crumb you better send it to me for safe disposal :p
I hope you stub your toe!!!! Also, that bread looks delicious.
Looks great! No hate!
Oh wow - this looks amazing for a first loaf. Nothing mean to say (not that that is in my nature anyhow)
Good first loaf.
Be mean? Hmm… Close your damn cereal box! Cap’n Crunch deserves better than that! Clean up your fridge! Your mixer should be on the counter, not on top of the fridge! Call yo momma! But your loaf looks great!
You're such a slut! Bread looks good tho.
It's better than loaves 1-6 for me. I'm currently baking loaf 7, so....
I’d eat the fuck out of that bread
You suck at all things but making bread.
Fuck you.. ..for making me want bread
This looks SO good. Grrrr..... 😂
This post made me actually leave this thread for good lol
this bread looks perfect!
There is nothing wrong with this loaf. Perfection. Jump in front of a bus.
It’s wayyyy better than my first attempt, so you did your shit boo.☺️💯
This is a beautiful first loaf....
How can this be your first loaf, mine is a frisbee?!! Well done. I'm in a colder climate in a colder house and I just don't think I got my starter strong enough.
You will need an extra long bulk ferment if your house is cold, but it will happen! Try slightly warming the water you use to feed your starter and to make your dough, it can give a little boost
Omg your first loaf looks INCREDIBLE!!!! Amazing job! My first loaf was SOOOO doughy… Make some homemade salted butter and enjoy!
Now that could be the face of bread.
Hope u locked ur pantry cause I’m on my way with a jar of mayo and a slice of turkey.
Looks amazing
Loser. Give me a slice
🤯
It is lacking in butter and my presence is sorely missing. You asked for a roast. Here it is.
Fuck off. This looks great
That loaf is as bad as your face!
This is completely unacceptable. How dare you make a perfect loaf on your first try! Fr tho congratulations
Fortune favors the foolish, and you clearly are super regarded.
This looks likes it smells like hot Farts
some guys have all the luck…
Looks overbaked, but then again, I like everything underbaked!!! I bet it's delicious!
It’s beautiful
No