My first ever loaf – not too shabby! Any tips? I feel like it’s not as airy as I’d like
I only used 125g of starter, so I think I’ll try a different recipe next time. I let it cool ~2 hours before cutting
by rubabyy
5 Comments
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sally9th
I need to know what kind of sandwhich you made there
interpreterdotcourt
absolutely delicious looking. Congrats
IceDragonPlay
You are doing fabulously!!!
You only have a little but of oil in there and that is what is making the finer and softer crumb. It is really great for sandwiches.
If you want airier/holey sourdough, try a recipe without the oil and a higher water content. I like this one. It does jump hp the total dough hydration to 70%, so you need wet hands for stretch and folds. https://grantbakes.com/good-sourdough-bread/
Why_StrangeNames
How long was your final proofing right before baking?
5 Comments
[removed]
I need to know what kind of sandwhich you made there
absolutely delicious looking. Congrats
You are doing fabulously!!!
You only have a little but of oil in there and that is what is making the finer and softer crumb. It is really great for sandwiches.
If you want airier/holey sourdough, try a recipe without the oil and a higher water content. I like this one. It does jump hp the total dough hydration to 70%, so you need wet hands for stretch and folds.
https://grantbakes.com/good-sourdough-bread/
How long was your final proofing right before baking?