I think I finally figured it out! I’m so happy with how this loaf came out. Before this I always nailed the taste but it was SO dense and gummy. I’m still new at this so I’m not sure if this where I should be. How does my crumb look?
Recipe:
362 g warm spring water 125g starter, 500g bread flour, 12g salt mix together
Sit for 1 hour
4 rounds of stretch and folds every 30 minutes
Added fresh minced garlic, fresh grated Parmesan and Italian herb seasoning during 2nd and 3rd stretch and folds
bulk fermented for about 8 hours
Shaped and cold proofed for about 7 hours
Baked at 500 for 35 lid on and 425 for 18 lid off.
by ashlee_nicholee
5 Comments
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yooo this looks fire! congrats!
Congratulations! Are you happy the person in the background is very visible?
The next step would be trying to tie up.
It’s beautiful!! Congratulations!! I’ve been baking sourdough for a couple of years now, I’d be happy with that loaf any day!