I am so happy about my latest loaf because it has been the first loaf I have made that did not have any gummy texture at all. I think I was always underproofing the dough.
Also if you are struggling and don’t own a banneton, just buy one. This was also my first loaf using one and omg it made a world of a difference. No more dough sticking to towels, parchment paper or ruining the structure trying to get it out of something after proofing. Half my issues would have been solved if I had bought one sooner.
I’ve been baking a little bit for about a year now, I am glad the trial and error seems to have finally paid off ! But I am still looking for any advice or tips or criticism on this one!
by Stunning_Homework_11
11 Comments
Oh I forgot to add- about the recipe I cut it into two loaves and this one had a long fridge proof and I baked it on a much lower temp
That is so pretty!
Looks great! (I also keep a notebook for every batch I make. It’s been very useful in making improvements in my sourdough journey!)
Congratulations!
Meh. Don’t think so – more like the perfect loaf. I’d be jealous but the doctor told me no more turning green (I’m kinda built like the hulk) – LOL. That is one beautiful loaf and look at that crumb. Maybe a little underproofed, but that would be me being extraordinarily nitpicky about it. Great fricking job! Keep baking!
Looks fantastic. From your notes, it looks like three recipes/measurements were used. Or one was the starting recipe and adjustments on the side? What are the final measurements to achieve this beautiful loaf? Also, looks like no stretch and folds. Would love to see if I can get a loaf looking like yours— amazing 👏👏👏
Just keep baking and you’ll never look back! 👍🏻👏🏻☺️
Looks lovely!
Youve made it! Congrats!
It looks great. Personally, I prefer a denser loaf without as big of open crumb, but that is just preference.
Also, don’t be afraid to experiment with baking longer as underbaked bread can be a common cause of my bread being gummy.
Fancy that!! 🤩 congrats 🥳