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What do you think of this crumb?
In Sourdough

What do you think of this crumb?


I can’t tell if this looks over proofed or an open crumb?
Recipe:
500 g bread flour
350 water
100 g starter
10 g salt

Mix all and rest 30 min, then do 4 sets of stretch and folds, bulk ferment, shape and put in fridge overnight, bake for 30 min at 475° then 10 more once lid removed.

by Farm-22

20 Comments

  1. parasoralophus

    Looks really good but maybe a smidgeon over as some of the air pockets looks bit collapsed. 

  5. Southern_Wrangler291

    If it was mine, I’d push myself to do better, but would be calmed, as I have already nailed it

  7. Prize-Fisherman-1788

    That’s amazing. How long do you bulk ferment?

  8. ZeMike0

    I think it’s the right spot. It can still hold something, while being a soft airy crumb.

    Well done!

  9. halpal65

    I think you’re literally incredible! That looks freakin awesome!

  11. Working-Exchange-576

    If I could get mine like this every time … then it would be amazing 

  13. silent_senior647

    Yummy is how it looks to me 😋😋😋🥰

  15. Abi_giggles

    Perfection, but how does iy taste if the question!

  16. Novel_Land9320

    I’d be very happy to achieve it, and still haven’t not due to lack of trying

  18. chao-pecao

    Can you clarify your recipe a little bit? It sounds exactly like mine but my bread doesn’t turn out like this.
    How long do you rest between stretch and folds?

    How long is the bulk ferment?

    Are you putting it in a banneton before you put it in the fridge?

    Does it go straight from the fridge to the dutch oven, you score it and pop it in?