Hi all! I feel pretty good about this loaf, though I see some crumb separation from the crust and wonder if that is a sign of slight over-fermentation. Followed The Perfect Loaf, My Best Sourdough almost to a T. I let more than 30 minutes lapse between a few turns bc I forgot. And I let it bulk ferment a total of 5.75 hrs (from time of adding levain).
by setsaround
6 Comments
**Hello setsaround,**
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Looks amazing!
🤘
11/10
10/10 looks amazing!!!
5/7 perfect score