I feel like the inside could look better. But I will say it is delicious despite not being too aesthetically pleasing.
My method (followed the Little Spoon Farm recipe)
-mix 50g of active starter into 350g of warm water
-add 500g bread flour and 10g sea salt to form a shaggy mixture
-cover and let rest for an hour
-two stretch and folds a half hour apart
-bulk fermented for 7 hours
-shaped and rise for an hour
-scored (poorly) and baked covered in a preheated Dutch oven at 450 degrees, covered for 25 minutes and uncovered for 10 minutes
-let it sit a little over an hour before hacking into it.
I feel like my unimpressive inside bubbles are trying to tell me something, but I don’t speak sourdough yet and need one of you wise sages to help me along. Thank you!
by H5A3B50IM
5 Comments
Wow! Looks great for your first attempt!
Keep it up 👍🏽!
Good work! Interesting how you have big bubbles on the right through to little ones on the left 🤔 I’ve done about 40 bakes and bread can be so unpredictable 😂 maybe try spinning the Dutch oven 180 whilst baking when you take off the lid / or maybe one side is more proved if it was touching the side of the fridge and was colder for the 7 hours?
Who knows 🙃 either way very nice!
Could be due to shaping? But looks like you need to proof a little longer. When you have big bubbles like that that can be a sign of underproofing. But looks good!
good stuff!
Yum!! Nice work!