Dining and Cooking
Finally baked a good loaf after months of trying. What do you think?
In Sourdough

Finally baked a good loaf after months of trying. What do you think?


100g starter
360g water
10g salt
500g flour

2 sets stretch and folds, 2 set coil folds 30 min apart

Dough/house 75-76 degrees
8 hour 20 min bulk ferment

Lid on for 450 for 25 min
Lid off 425 for 25 min

❓Is it correctly proofed, and is it too gummy in the bottom middle?

by fancyflorals

4 Comments

  2. wccl123

    Looks good. I recommend pushing bulk ferment longer. A little. Some parts are a little dense, showing underfermentation

  3. Capable-Ring6330

    Put some salted butter on that and enjoy