Sure looks like it to me! What a beautiful loaf. I hope you will add a photo of the crumb (here as a comment) when you cut it open.
Please remember to add the recipe (and process) that you used as either a link or as free text here in the comments so that we can see how you got there and so that your post mets our posting rules (rule 5).
grandlakeroad
Waiting to cool before I cut but will update with crumb 🙂
I used the Alexandra’s Kitchen recipe from the FAQ on here.
appx 1/2c starter, 4 c AP flour, 1 1/2c warm water, 2tsp salt,
4 sets of stretch n folds over 2hrs, 10 hrs bulk fermentation (my starter is only 1 week old but seems very reliable) and 10 hrs cold proofing in the fridge. Baked for 30mins in Dutch oven with the lid off, 15 mins uncovered.
I am excited to try again with a more mature starter next weekend. Next time I will have more patience and try to let it cold proof for 24hrs or more before baking. This time I was just too excited to see a finished product!! I also don’t have scales but ordered some from Amazon the other day, so next time I will give that a try.
Will update on the sourness too.
Thanks to anyone commenting!! I appreciate all feedback.
Edit: sorry for formatting I am on mobile 😬
shezapisces
looks great! my first few loaves looked great on the outside but just OK on the inside because the fresh starter was sort of uneven/inconsistent i guess in how it would rise and expand? i’d get some larger air pockets, some very small ones, and some that were like vertical (probably from the rye flour i sprinkled in for extra starter activity) so don’t be discouraged if that’s you, it will work itself out as the starter matures – but this loaf looks perfect from the outside!!!
A couple of unmixed flour poofs…I cut off a slice beyond this to eat and they are definitely the only ones in the loaf. I will know better for next time.
Tastes sour to me but could definitely mature further.
6 Comments
Need to see the crumb.
Sure looks like it to me! What a beautiful loaf. I hope you will add a photo of the crumb (here as a comment) when you cut it open.
Please remember to add the recipe (and process) that you used as either a link or as free text here in the comments so that we can see how you got there and so that your post mets our posting rules (rule 5).
Waiting to cool before I cut but will update with crumb 🙂
I used the Alexandra’s Kitchen recipe from the FAQ on here.
appx 1/2c starter,
4 c AP flour,
1 1/2c warm water,
2tsp salt,
4 sets of stretch n folds over 2hrs, 10 hrs bulk fermentation (my starter is only 1 week old but seems very reliable) and 10 hrs cold proofing in the fridge. Baked for 30mins in Dutch oven with the lid off, 15 mins uncovered.
I am excited to try again with a more mature starter next weekend. Next time I will have more patience and try to let it cold proof for 24hrs or more before baking. This time I was just too excited to see a finished product!! I also don’t have scales but ordered some from Amazon the other day, so next time I will give that a try.
Will update on the sourness too.
Thanks to anyone commenting!! I appreciate all feedback.
Edit: sorry for formatting I am on mobile 😬
looks great! my first few loaves looked great on the outside but just OK on the inside because the fresh starter was sort of uneven/inconsistent i guess in how it would rise and expand? i’d get some larger air pockets, some very small ones, and some that were like vertical (probably from the rye flour i sprinkled in for extra starter activity) so don’t be discouraged if that’s you, it will work itself out as the starter matures – but this loaf looks perfect from the outside!!!
https://imgur.com/a/ygLwuO3
A couple of unmixed flour poofs…I cut off a slice beyond this to eat and they are definitely the only ones in the loaf. I will know better for next time.
Tastes sour to me but could definitely mature further.
Otherwise I think it’s ok? Feedback please.
Hi, that is a lovely looking oaf