I’m just starting out and made this loaf today. 500g bread flour, 350g water, 125g starter, 10g salt. After stretch and folds, bulk fermented overnight in the garage (60 degrees F), shaped then refrigerated for about 5 hrs.
How is the crust? The crumb? Any other tips?
by Fit-Wasabi-5540
11 Comments
Looks good to me. I like darker crust but that’s just personal preference.
How does it taste? Are you happy with the flavour and sourness?
What brand of bread flour do you use? Looks awesome
Amazing
Overall, well done!! Looks great. Also who gives a F what we think 😅 if you are happy with the results and you love the taste , it’s a job well done 🙂
After 200-250 loafs now, some still turn out looking nicer than others but as long as we love the taste, that’s all that matters 🙂 cheers!
Gorgeous, nice job
That crumb looks beautiful for an early loaf.
It looks good, little tension mass
Yummy!!!
Slather it in apple butter. Your bread looks divine. 9.7/10 (could be darker) but I would absolutely eat the whole loaf in one sitting.
Fantastic!
Looks amazing!!