New on my sourdough journey!

Recipe: the perfect loaf basic sourdough

Levain

38 grams stoneground whole wheat flour

38 grams bread flour

76 grams water

38 grams ripe sourdough starter

Main dough

773 grams bread flour

114 grams whole wheat flour

51 grams whole grain rye flour

653 grams water

18 grams fine sea salt

– mix the levain ingredients and keep at 74-76°F (23-24°C) for 5 to 6 hours.

– Autolyse l- let rest for 1 hour.

– Mix

– Bulk Fermentation- Give the dough 3 sets of stretch and folds at 30-minute intervals. This time has varied depending on temp (room temp in my cold house or proofing box) anywhere from 6-11 hours)

– Preshape – rest 30 min

– Shape

– Cold proof in fridge 12-24 hours

– Bake – Preheat with Dutch oven to 450. 25 min lid on, 20-20 min lid off. To temp 207-210.

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This is my 4th and 5th time baking with this recipe.

I’m making progress but want to continue to grow as a baker, especially as I am starting to look ahead to branching out to other recipes soon!

I’ve learned that I need to mix well to develop the gluten right at the beginning, which I definitely overlooked on my initial bakes! I have now experimented with both slap and folds, and also using my kitchen aid.

I feel like I’m understanding my dough more and I feel like I have the bulk fermentation time down? Thoughts on how the crumb looks?

I always temp my bread out to ensure it’s done.

I always let it cool at least 2 hours before cutting.

My starter is strong and active.

I just can’t tell if it’s a nice and chewy crumb (and I just prefer toasted sourdough) or if it’s kind of gummy.

Any advice, recommendations, thoughts are appreciated!!!