My recipe was 100g starter, 380g water and 500g Bread flour. After mixing everything, I did 4 stretch and folds and bulk fermented for 9 hours. My kitchen was 71F and my dough temperature was 75F- 77F. Then Cold fermented for 8 hours. Baked at 500F for 20 mins with lid on and 450F for 20 mins without the lid.
My bread is a little bit gummy but I assumed homemade bread is a little gummy and not fluffy like store bought bread. Correct me if I’m wrong.
I’d like feedback on my crumb.
by ewqazx
2 Comments
I’ve been using AP flour so I don’t know first hand, but bread flower tends to be gummier. My sourdough is only gummy if I don’t wait for it to fully cool before I slice it (at least two hours)
Crumb looks nice but I’m wondering if it could be better. Perhaps your bulk ferment was too long. Also, you don’t mention shaping but definitely shape before the cold ferment
Looks great, congrats.