Hey all, I've been on this sourdough journey for 5 years, sporadically malong s bunch of loaves and then pausing for awhile. I've had my start for ~3 years and before this bread fed it ~8 hours before cooking.
I follow this recipe which is 500g flour, 375g water, ~75g starter, and some salt.
The advice I've gotten on here is fantastic and severely helped my loaves but I wanted to check in and see if we are thinking over or underproofed. I am pretty sure I got close to overproofing, but it shaped well and wasn't as sticky as some of my loaves have been.
Anyway, critiques, thought, advice? (Sorry for the thumb in the way too)
by uknowwhoelse
7 Comments
Hmm, also, to throw this on, I proofed for ~8 hours at 70-72 degrees fahrenheit. It might have been a bit colder, but that’s what my thermometer read when I left it to do it’s thing
Crumb looks great. Crust looks a bit pale though.
Crumb looks pretty good, but it’s tough to make out some details with the lighting. It seems possible that it’s very dense at the bottom, which is usually underproofing, but it’s a pretty small band, your bulk bucket looks well fermented, and there’s a gummy looking spot in the corner that suggests it could be weird handling or drying out. Do you cover your loaves in the fridge?
This container is so smart… where do I get one lol it looks like it’s for sand
Gorgeous but i would bake it for another 15 minutes
It’s looking a little undercooked.
it looks great! maybe you could’ve cooked it a bit more x