I took the plunge and baked my first sourdough last night!
How can I improve my crumb and ear?
I used the following recipe:
150g starter
350g Luke warm water
**mix well so starter is almost fully dissolved***
Mix in 500g bread flour and 10g salt till combined.
Cover with kitchen towl and rest for 1 hr
stretch and fold 4x.
BF for a total of 6-7h (temp. 23°C)
Shape and place in a bowl lined with kitchen towel and a good amount of flour.
Rest 1h
Refrigerate over night
Heat oven and cast iron to 230°C.
Place cold dough on parchment paper. Score so it has room to expand. Place dough and parchment in cast iron and into oven
Lid on for 25-30mins Lid off for 15-20mins
by magmaggster
1 Comment
I think it looks great! As far as improving your crumb, it does look a teeny bit dense, but not terribly so. Someone with more expertise can weigh in, but I’d think that extending the bulk ferment just a bit might be worth a try. I’ve also heard that being gentle while shaping can help with getting a more open crumb.