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shmeX-YT
Looks perfect. Not sure what kind of feedback you are looking for.
Substantial_Two963
Keep doing what ur doing.
_driftwood__
Good job, keep up the good work
zippychick78
Hey could you add the link to the last thread for us please? ☺️
Your bread looks wonderful.
FahkenSchitt
The colour is immaculate and I wanna slap some mayo and a slice of bologna on that crumb.
Regards to the last post I increased the Ingredients all by 30% just to make a slightly larger loaf. Also added a touch more water as I’m trying to increase hydration.
LSP86
Looks great!
queeca_here
I know the feeling of needing Reddit validation! Loaf looks good. How long are you BFing/proofing for? It took me about 10 loaves to get to where you are so well done!
Stunning_Analysis361
It looks wonderful 🥇 the crumb looks good – Evenly spaced bubbles – perfect size for a small loaf. Look up The Bread Code (website & YouTube) – Hendrik knows his stuff, explains things clearly and was a game changer for me. I’m sorry there wasn’t any response on your previous post. I’ve posted 3 times in this forum and no one ever commented. It sucks when there’s people that post an absolutely perfect loaf with a simpering caption like “ahh i don’t know what im doing? First loaf with 2 day old starter” 🧐 really? they expect us to believe that? Imo the community is too big – there is a sweet spot for size but I’m not sure what that is. Keep going! You’re doing great 👍 💖
Artistic-Traffic-112
Hi. That is a very good-looking loaf. Well done.
Observation:
The expansion cut looks like it was not deep enough or long enough, and the loaf split further after the crust had set.
Your final shaping appears to have folded on a dry skin so the dough didn’t reseal, allowing the dough to split along the juncture. Well developed structure, but there is just a hint the cell structure was beginning to break down (holed membranes).
A little more hydration may be and more careful handling in stretch and folds
11 Comments
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Looks perfect. Not sure what kind of feedback you are looking for.
Keep doing what ur doing.
Good job, keep up the good work
Hey could you add the link to the last thread for us please? ☺️
Your bread looks wonderful.
The colour is immaculate and I wanna slap some mayo and a slice of bologna on that crumb.
Previous post mentioned
:
https://www.reddit.com/r/Sourdough/s/oBWEy82QlT
Regards to the last post I increased the Ingredients all by 30% just to make a slightly larger loaf. Also added a touch more water as I’m trying to increase hydration.
Looks great!
I know the feeling of needing Reddit validation! Loaf looks good. How long are you BFing/proofing for? It took me about 10 loaves to get to where you are so well done!
It looks wonderful 🥇 the crumb looks good – Evenly spaced bubbles – perfect size for a small loaf.
Look up The Bread Code (website & YouTube) – Hendrik knows his stuff, explains things clearly and was a game changer for me.
I’m sorry there wasn’t any response on your previous post. I’ve posted 3 times in this forum and no one ever commented. It sucks when there’s people that post an absolutely perfect loaf with a simpering caption like “ahh i don’t know what im doing? First loaf with 2 day old starter” 🧐 really? they expect us to believe that? Imo the community is too big – there is a sweet spot for size but I’m not sure what that is.
Keep going! You’re doing great 👍 💖
Hi. That is a very good-looking loaf. Well done.
Observation:
The expansion cut looks like it was not deep enough or long enough, and the loaf split further after the crust had set.
Your final shaping appears to have folded on a dry skin so the dough didn’t reseal, allowing the dough to split along the juncture. Well developed structure, but there is just a hint the cell structure was beginning to break down (holed membranes).
A little more hydration may be and more careful handling in stretch and folds
Hope this is helpful
Happy baking