I feel out of practice but I think this looks pretty good. It’s a little gummy. Followed the Perfect Loaf recipe but let it bulk a few hours longer as I left a little beaker out of a test dough and it just wasn’t rising AT ALL. Wasn’t sure I trusted my starter activity, so I pushed bulk. Maybe too far. But I think it still came out okay – what do yall think?
by setsaround
18 Comments
Recipe Link: https://www.theperfectloaf.com/best-sourdough-recipe/
Love at first sight. This is a beautiful looking loaf.
Can you tell me what flour you used?
Beautiful loaf
Beautiful
It’s gorgeous! What do you attribute that dark crust to?
the crumb is absolutely gorgeous, I bet the texture is to die for! the crust is perfect too, lovely color, wonderful loaf
Just the way I like bread with lots of nooks and crannies! What/where is recipe?
Oh my gosh, that’s gorgeous.
You still got it!
Looks amazing
I’ve been familiarizing myself with higher hydration baking specifically so I could try this recipe. You nailed it! 🙌🏻
crust: 12/10
crumb: 10/10
How quickly can you send it to my address?
Also which flour did you use?
Looks awesome! 🫶 I’ve baked a few loaves like that before — my family wasn’t the biggest fan since they came out a bit gummy too, just like you mentioned. But honestly, that crumb shows great fermentation and hydration! It’s tough to nail that balance, and you did a really nice job here. 👏
A+++ with extra credit points for that CRUSTTT
Ok so im jealous
10/10 across the board!
Thick crust, open crump, relatively flat profile, gemme a knife and a saucer of olive oil and leave the room! 😊
the crumb is ridiculous
D
For delicious