Looking for feedback on today's loaf.. my usual recipe
70% bread flour
20% spelt
10% rye
20% starter
75% hydration
2% salt
I proofed for 5 hours at ambient temp 27C. Very short cold retard of about 3hrs, more like just cooling the dough to stop it proofing further.
From the crumb, does this look overproofed to you guys?
by kimchifan_26
17 Comments
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No it doesn’t. Also overproofed isn’t bad. I’m making it my mission on this sub to change how we think of fermentation. Underproof = inedible blob. Overproof = delicious.
No, looks pretty much ideal to me. Geat loaf!
I think it looks just fine. Nice job!
What feedback? This is perfect. You have reached the perfect loaf level.
Here’s a guide that might help.
https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf
Rage bait
This is making me want to get on some spelt!
Nice. How does it taste?
It looks great. But I mean, you have the advantage over us that you can taste it, (which actually is the point), so you tell us :).
It’s perfect!!!
I’m sorry, but is everyone one the Sub in need of adulation? Most of the loaves shown are beautiful. To answer this continued question, if you had to throw it in the trash because it was inedible then no, it needs more work! Other than that…..
Oh my god, I would preserve a thin slice of that to frame it and put it on a wall.
Perfection.
Beautiful! 🤩
You suck /s
Creating envy within me.
Looks pretty perfect but if it’s one one side or the other I would say over. I tend to underproof slightly and would like to find a point closer to yours. 👍🏻
Looks super tasty, bet it makes a perfect sandwich. Also, holy moly, the slicing on those! Do you have a bread slicing machine or something?