This is my best loaf yet by a margin. How do I improve it? Looking at the crumb there’s some pretty big holes at the top so to maybe the crumb isn’t very even. Is this over or under?
Recipe:
500g white flour, (blend of bread and AP, I ran out of bread)
360g water
90g starter (I kinda ran out of starter so was a bit less than 20%)
8g salt
30 minute autolyse. Did 4 sets of stretch and folds 30 minutes apart. Bulk fermentation until 50% increase in volume. Put in the oven with the light on since it was cold, dough temperature was about 25C. Cold proofed overnight for about 13 hours. Baked in a Dutch oven for 25minutes at 260C lid on and about 20 minutes at 230C lid off.
I tried to compensate for the lack of starter with less salt. The loaf isn’t very sour but I’m fine with that.
by DoritoThePug
2 Comments
Maximally inflated bubbles. No apparent gumminess. Crust looks good. Great job!
Beautiful ear! If you’re looking for open crumb (may not be your goal and if not ignore me), I would try to even out the distribution of alveoli a bit more throughout the entire crumb. There appear to be pockets of big holes but also dense regions with tiny holes that look under fermented. So overall, try to master bulk even more if you’re going for open crumb. Unfortunately, many variables make baking hard, eg you can increase temp, fold more to spread fermentation activity, increase time… happy experimenting!