Noob baker over here. I can’t tell if this is over proofed, underproofed or if shaping wasn’t done well causing that big hole at the bottom. Or is that normal? IDK. This is my first loaf after a year of giving up due to botching a couple loaves initially so I don’t really know what I’m doing or need to look for.
I used a high hydration recipe (didn’t realize it makes it more difficult lol) so it was pretty sticky during BF and shaping. I figured I fucked it up and baked it anyway and it came out like this, which I’m happy about all things considered.
What do you think??
10g salt
510g bread flour
390g water
100g starter (1:3:3 ratio used at peak ~8 hrs later)
1 hour autolyse
4 stretch and folds over 2 hours
BF 3.5 hrs in 80-85ish degree temp
Cold ferment ~9 hrs
Preheat Dutch oven 450F 30mins
450F 30 mins covered, 450F 15 mins uncovered
by Leegss
38 Comments
Is the big hole in the room with us? Looks totally fine to me 🙂
That bread looks beautiful. If you’re interested in fine tuning, have a look at [**READING CRUMB GUIDE**](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/) and at the reading crumb videos at the wonderful *The Sourdough Journey* YouTube channel.
This is perfect bread. I would try to repeat this for a while before jumping down into the frustrating rabbit hole chasing an open, tartine style crumb.
This is lovely! No notes!
Looks just fine! Well done!
i don’t see a problem. how does it taste ?
Absolutely perfect. Some lamination during shaping. Important is how it tastes and to have a chocolate brown crust to develop the taste and aroma
Wonderful job! Don’t overthink it!
wut
Looks good to me. I think it’s wise to consider shaping as the potential issue, not that there is one. I’ve been making sourdough for over 25 years and I think the majority of problems I’ve had were shaping related.
Looks good
This is a successful bake in my world!
Nahh. You good bro.
None of the above!
Why are you looking for issues when there are none?
Psa to all noob bakers: This is an example of a great bread for a noob, don’t go down the rabbits asshole about under proof, over proof too much water, too little water, not enough yeast, over yeet. If the bread looks good and taste good, keep doing it till you perfect it the. You can start stressing over the other stuff. This is great bread, don’t worry about it, take care brush ya hair.
Bro this bread is what I hope my bread turns into when it grows up. What’s wrong with it?
Looks awful. Send it to me so I can dispose of it properly.
It looks fine to me! Give yourself more credit, my friend.
This is perfect
Perfect??!!!! You didn’t list perfect as one of my choices.
What is wrong with the bread? It looks like how sourdough bread should look like!. I am just curious, because also a noob, and have been making sourdough with all kinds of mistakes apparently, but every time I feel my bread looks and tastes just perfect and everyone who tried my bread loved it too.
Looks perfect to me.
Oh boo hoo lol
Looks good.
Looks like a lack of butter to me.
I can’t believe you listed three things that could be wrong with a loaf. That looks so damn good. I’m gonna go with over under proof with properly improper shaping.
Beautiful.
Looks perfect to me!!
Do people post these pictures of perfect bread just to get comments? “Oh, it looks great!” Jesus, OP knows that’s a perfect looking bread. Just wants validation.
Durdle proofed tbh
I think it’s perfect and beautiful.
Neithee, its perfect
I’ve been baking for 3 years and I still struggle to get spring like this consistently. Posts with pictures like this asking what they’ve done wrong are infuriating.
It looks great. Keep repeating the recipe. Don’t jump around.
Looks great. Focus on being able to repeat.
Typical of this sub to post a picture of a perfect loaf and ask for “advice”.
I don’t see anything wrong?