I struggled with posting a text under the image, so here goes 😆:
I used The Perfect Loaf’s ‘my best sourdough recipe’. I followed all the steps, but i let it bulk ferment for 5,5 hours instead of 4. My kitchen was at 22C, i forgot to measure the dough’s temp. I baked it at 200C (my oven’s limit) in a dutch oven, 25 mins with lid and 30 without.
It’s the best loaf I’ve made so far, but I fear it’s still a bit underproofed. It doesn’t have an ear either. It tastes very good and the crumb is not dense at all and very springy. I guess I was hoping for a more open crumb, as it’s mostly white flour and 100% wheat. What do you think ? I would really appreciate some feedback 🙏🏻😄
md_ghost_25
Wow! Looks amazing!
Artistic-Traffic-112
Hi, i think that looks damn near perfect might have neededa lile more skin tension.
T achieve an ear make your cut at 45 to 60° the surface of the boule
4 Comments
I struggled with posting a text under the image, so here goes 😆:
I used The Perfect Loaf’s ‘my best sourdough recipe’.
I followed all the steps, but i let it bulk ferment for 5,5 hours instead of 4. My kitchen was at 22C, i forgot to measure the dough’s temp.
I baked it at 200C (my oven’s limit) in a dutch oven, 25 mins with lid and 30 without.
It’s the best loaf I’ve made so far, but I fear it’s still a bit underproofed. It doesn’t have an ear either.
It tastes very good and the crumb is not dense at all and very springy. I guess I was hoping for a more open crumb, as it’s mostly white flour and 100% wheat. What do you think ?
I would really appreciate some feedback 🙏🏻😄
Wow! Looks amazing!
Hi, i think that looks damn near perfect might have neededa lile more skin tension.
T achieve an ear make your cut at 45 to 60° the surface of the boule
https://preview.redd.it/0f30zbxwcabd1.jpeg?width=2268&format=pjpg&auto=webp&s=ca272a8f8c7d2d2bdf171645e82d37ca792d0bd9
Happy baking
Your scoring is what dreams are made of!