Cutting the x and rising

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Cutting the x and rising

Postby dnsumm1 on Mon Dec 24, 2018 4:47 pm

Hello friends,

I just made my first sourdough bread with the starter I made from scratch and based on taste and texture I think it turned out really well.

It doesn't look as nice like a loaf as I'd like it to though. It kind of burst on the sides and has a thick crust on top- mostly because I wasn't able to "slice an X" on top like the recipe suggested. After it rose (which wasn't super noticible after 6 hours) It was really sticky and the dough stuck to the knife instead of getting cut in an X... I also don't know if I kneaded it enough... Any thoughts?

I used the basic sourdough recipe from cultures for health.com here https://www.culturesforhealth.com/learn ... ough-bread

I'm literally self taught here... No background knowledge other than some basic baking experience. I did add extra flour because I added all the water at once (oops) and needed that to be able to knead it. That was probably good though because adding more flour is the basic advice for cooking at altitude- I live at almost 10,000 ft here in Quito.

TIA for your advice and input!

Danielle S.
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Re: Cutting the x and rising

Postby cerbu on Wed Dec 26, 2018 2:21 am

https://www.culturesforhealth.com/learn ... sourdough/
try this too, minimal kneading , no need for butter - I use silicon tray
Next time I will try the x cut
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