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Good but it looks like you are maybe not shaping it with enough tension? It’s slightly flat, now looking at the glossy crumb either your starter is fairly acidic or you’re using fairly high hydration. If its over 90% I can understand the flatness and glossy crumb, but if not you might want to try feeding your starter more frequently and work with a tighter shaping.
If it’s not fairly high hydration, the shaping will help you get a more even but open crumb while also making it more puffed up vertically. Like this:
Side note, I’d suggest watching [https://www.youtube.com/watch?v=R1dhQAmBc24](https://www.youtube.com/watch?v=R1dhQAmBc24) This guy is the most technically correct while also avoiding the nonsense “gospel and lore” many people follow in sourdough. His recipes are solid, straight forward and has lots of videos showing single variable adjustments and their impact.
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That. Looks. Magnificent!
https://preppykitchen.com/wprm_print/sourdough-bread
Good but it looks like you are maybe not shaping it with enough tension? It’s slightly flat, now looking at the glossy crumb either your starter is fairly acidic or you’re using fairly high hydration. If its over 90% I can understand the flatness and glossy crumb, but if not you might want to try feeding your starter more frequently and work with a tighter shaping.
If it’s not fairly high hydration, the shaping will help you get a more even but open crumb while also making it more puffed up vertically. Like this:
Side note, I’d suggest watching [https://www.youtube.com/watch?v=R1dhQAmBc24](https://www.youtube.com/watch?v=R1dhQAmBc24) This guy is the most technically correct while also avoiding the nonsense “gospel and lore” many people follow in sourdough. His recipes are solid, straight forward and has lots of videos showing single variable adjustments and their impact.
https://preview.redd.it/dv5nviiwyn9e1.png?width=1080&format=png&auto=webp&s=8252862d45f1b224bd5bce82c68fa1bbc4d370ac