This is my 5th sourdough loaf. The shape and the crumb has improved imo. Learnt from my last post, this time I proofed it in room temperature 22C for 10 hours before cold retard for 15 hours.
Increased the stretch and fold from 3 times to 6 times; decreased hydration from 70% to 65-67%. Also took more time to shape before cold proofing.
What else can I improve on?
by jissjissjiss
5 Comments
So beautiful! Well done!
Heck yeah, nice job!
I can smell it from here!
So far is the language we need! Keep going is what I try to do
Something about this loaf is so satisfying. I want to slice off the bottom, scoop it out and wear it as a hat. lol