Proofing has been all over the place for me recently and I’d love some feedback on this crumb.
Details –
Made with 475g all purpose flour, 100g
starter (fed at 100% hydration), 12g salt, and 350g water (at about 80 degrees). I fed my starter the night before at a 1:4:4 ratio and it was peaked and ready the next morning. I mixed all the ingredients together, let the dough rest for an hour, performed 3 sets of stretch and folds in 30 ish minute intervals, preshaped, and shaped. Bulk ferment was about 6 hours at around 72 degrees and cold proof in the fridge was about 20 hours.
I preheated the oven with my bread oven inside to 500 degrees, froze the dough for about 45 minutes, and scored the wheat design first. I stuck the dough in the oven for 7 minutes before doing the primary score and then turned the oven down to 450. It baked covered for 25 minutes and uncovered for about 10 more minutes.
Thank you!!!
by Realistic_Present396
3 Comments
I’m still very new to sourdough, but this looks amazing! 👍
This looks like a 10/10 to me! Way to go!
Crumb is such a personal preference. Personally, I don’t like large alveoli because topping can leak through, and it’s less bread per slice. I know this isn’t a popular position in the sourdough community as irregular alveoli seems to be the wider preference, but to each their own.