I don’t particularly care about the tearing to be honest, because yowza look at that crumb! I did cut into it while it was still a wee bit warm, idk, I’m no expert but after 16 months of baking sourdough, I think I’ve mastered mine. I used a smaller banneton and the loaf fit the bread oven like a glove. So happy with this one.
by suec76
7 Comments
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you’re in that zone where anything different is just personal preference. that’s an excellent loaf!
Gorgeous loaf
Your loaf made me smile.
Yes. I am being weird about it. You’re welcome.
Looks amazing! How long did you bulk ferment?
My goodness that loaf is lovely. Well done!
Awesome loaf! What was your average room temp during bulk fermentation?