The title, basically. I’m a beginner, but the proofing looks OK to me at least based on diagrams I’ve found online haha. However, the crumb looks really closed and I’d like to achieve an airier texture. Any advice would be much appreciated 🙏🏻
by Felicity_Calculus
5 Comments
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I can’t figure out how to edit my post, so adding the recipe here as a comment: this is the King Arthur Flour no-knead sourdough recipe—https://www.kingarthurbaking.com/recipes/no-knead-sourdough-bread-recipe
If I had to guess, I would say that recipe uses a large amount of starter (~37%). I would start by dialing that down to about 20% so that there is more fermentation happening.
First of all, it looks great! I’d be very proud of that.
Try a higher hydration dough, the one in the recipe is <70%. You’ll have more luck getting an airier crumb that way
You’re overthinking it.