Haven’t cut into the second loaf yet (3rd pic). I’m having a hard time telling which loaves are underproofed based on crumb just by pictures. It’s delicious either way, which I’m very happy about, but I would love feedback on how to improve my final product!
I followed the NYT cooking sourdough guide, except I used only bread flour (no wheat flour), and I had to do some more periodic stretch and folds for gluten development before bulk fermentation.
I used my starter past its peak, so that was my biggest worry. TIA for feedback!!!
by CheerioTheGreat
12 Comments
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Perfect crumb in my book. Well done.
Looks like you’re going good. 👏🏻👍🏻☺️ This guide may help too.
https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf
Such a good loaf! Keep on baking
Lovely and Lucious!
Perfect crumb, nice ear, pretty crust and a nice assortment of blisters suggesting you used a dutch oven or steam.
Looks so pretty!
That loaf is gorgeous
Well done!
This is exactly how my first loaf ever looked too. Absolute perfection.
Looks great!! 10/10
Saw this doom scrolling, and wish I could buy it. So imo you did amazing😂👏🏻