First sourdough loaf! Used the recipe from Pantry Mama, 70% hydration (500g bread flour, 350g water, 50 starter, 10g salt).
Mix and autolyse x1h, stretch and fold q30minutes x2 hours, then bulk fermented about 11h (house temp was 64-69°F), shaped and cold retard x12h in the fridge. Preheated Dutch oven to 450F, cooked with lid on x30min and lid off at 410F for 10min. I let cool for 4h before cutting into it.
I feel that I got good oven spring and the crumb doesn’t look half bad in my opinion! Oh, and the taste is incredible!
I’m looking for advice as I’m a beginner and still learning – does the crumb look under or overproofed? I can’t tell if the bread has a gummy texture or if I’m making that up. I’m not entirely sure what to be looking for
by SnooDoughnuts3166