I’m thinking this is under-fermented because of the big bubbles with the smaller ones. Crumb is also slightly tacky. 75% hydration and 20% starter (I actually use a 50% hydration mother dough as my starter— perhaps that’s also giving me the tackiness?)
by snoringkitty43
6 Comments
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Tbh, this looks perfectly fermented to me. Larger holes will happen from time to time. The larger hole looks like it is only a relatively small pocket with no tunneling I can see. When you see tunneling (large hole existing throughout the entire loaf) you can safely say it was under fermented.
I think it looks great!
Divine! Tartine would be proud.
It looks delicious. Enjoy the journey!
Don’t over think it. Crumb is fine.