So I posted a couple of months ago my second attempt and got some nice feedback, then I did another one and it was super stale. I let my starter die in the fridge (or thought so…) and started a new one and managed to bake this one this morning.
Harsh and honest thoughts?
I feel like it’s still a bit dense in the center, maybe because I cut it while it was still warm? Is it a thing?
Recipe was 700g white flour, 77% hydration, 15% starter and 2% salt.
by pag_nan
4 Comments
Tell me about your saw….
It looks great! How long did you wait to cut into it? I read that if it hasn’t rested enough the crumb can get dense and gummy, so you need to wait an hour for it to rest (at least based on the recipe I follow which is Emilie Raffa’s everyday sourdough recipe). Nonetheless it looks amazing! How does it taste?
It looks to me like you are in the range of good fermentation. It looked maybe a little underproofed at first but upon zooming in that structure looks pretty good throughout. My verdict would be well-fermented but on the lower side of the range, still an awesome loaf. Sometimes if I cut too warm it’s a little sticky on the first cuts but not later, after it’s fully cooled. Regardless, I bet it tastes great!
Edit: were you trying to make a black sesame seed crust? It took me a bit to get a good method for a seed crust, but now I spritz the top of the dough after shaping and roll it gently in seeds, works perfectly!
Looks amazing!