Howdy! I’ve been making sourdough for only a few months. Still a beginner trying to nail the bulk fermentation time and shaping. My last few boules have come out with what I think is a very nice pillowy texture, slight chew and modest oven spring. I think im almost at the point where I get consistent loaves and can start sharing with people without cutting open to check.
- Please let me know what you think about this loaf or what tweaks you might think to make based on the appearance.
- Any tips for a beginner for assessing your loaf without checking the crumb?
This is the recipe I have used with the most success: https://therapybysourdough.com/easy-beginner-sourdough-bread-recipe-step-by-step-guide/
I use KA bread flour, bulk ferment to about a 70-80 percent rise, and cold ferment for about 18-24 hours.
TIA!
by roborr_
4 Comments
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Edit to second bullet: “without cutting open to check the crumb?”
I think the proof is in the crumb, and you can’t check that without cutting into it. But I also “test” mine by tapping on the bottom and listening for that hollow sound, and squeezing the loaf and seeing how well it springs back. If it stays squashed, it’s too dense and gummy. Immediate bounce back is the best.