I am so happy about it. I feel i finally nailed it.. any tips?
by magswayoflife
2 Comments
Newoutlookonlife1
The boule looks good, maybe a little underproofed due to the large channels, and crack in the belly. It looks a little gummy because you cut into it too early. Wait 4 hours or so until the bread is cooled. Otherwise, great looking bread.
Btw. Here is the definitive crumb guide from [thesourdoughjourney.com](http://thesourdoughjourney.com) that will help you read your crumb.
Beautiful loaf! Nice job. You should be happy! 4 hours to cut into it is krazee (comment above). I think 1-2 hours is more than enough time if it’s on a wire rack. My crumb is never gummy unless I cut into it right away or it’s under-fermented/proofed. If you’re a home cook like me, good luck convincing the folks in your household not to request fresh warm bread when it’s permeating smells are haunting your space.
My 2 personal notes (take these with a grain of salt): 1) Not enough total bake time. I think your crumb would’ve been really nice with a longer bake as well as your crust. Don’t be afraid to get the outside baked into multiple light and dark golden tones. Think mahogany, desert sand, and leather wallet (lol). I don’t know the temps you’re using, but at 475-500F mine are well baked after about 35-40 minutes.
2) Your longer score was maybe too deep which caused it to open up dramatically instead of a nice rip’n’tear.
2 Comments
The boule looks good, maybe a little underproofed due to the large channels, and crack in the belly. It looks a little gummy because you cut into it too early. Wait 4 hours or so until the bread is cooled. Otherwise, great looking bread.
Btw. Here is the definitive crumb guide from [thesourdoughjourney.com](http://thesourdoughjourney.com) that will help you read your crumb.
[https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf](https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf)
Beautiful loaf! Nice job. You should be happy! 4 hours to cut into it is krazee (comment above). I think 1-2 hours is more than enough time if it’s on a wire rack. My crumb is never gummy unless I cut into it right away or it’s under-fermented/proofed. If you’re a home cook like me, good luck convincing the folks in your household not to request fresh warm bread when it’s permeating smells are haunting your space.
My 2 personal notes (take these with a grain of salt): 1) Not enough total bake time. I think your crumb would’ve been really nice with a longer bake as well as your crust. Don’t be afraid to get the outside baked into multiple light and dark golden tones. Think mahogany, desert sand, and leather wallet (lol). I don’t know the temps you’re using, but at 475-500F mine are well baked after about 35-40 minutes.
2) Your longer score was maybe too deep which caused it to open up dramatically instead of a nice rip’n’tear.
Anyway, happy baking! Keep going.