Hi! This is my 5th loaf and I think the best I’ve done, but to me still appears maybe a little gummy? Or maybe I just don’t know what sourdough should look like?
My process was as followed:
My starter is about a month old and has been rising/falling consistently for 2ish weeks. I think I may be using the starter before it peaks, though.
120ish g of starter, 350g of water, 10ish g of salt, 500g of King Arthur bread flour.
I did 4 sets of stretch and folds, about 20-30 minutes apart, bulk fermented for 8ish hours (the bottom was a little wet when I dumped to shape) and then proofed in the fridge over night (10ish hours). I baked it at 500F for 25 minutes lid on, and 425F for 25 minutes lid off.
Appreciate any feedback!
by caseyrey
4 Comments
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Looks great to me! Nice work.
Good Crumb I would score a little deeper at a 45° angle to get a good ear
You got some great volume! With the way your crumb looks, I think it is probably underproofed. Try longer proof times at room temperature (after the cold proof) until you get a crumb that has evenly sized air bubbles.
Another thing to watch out for is the dense spots right underneath your crust – that’s a sign that the bread hasn’t expanded enough during the proof. However, that does mean your wild yeast is very happy and wanted to rise more in the oven! You must have a good starter 🙂