recipe:
500g bread flour
355g water
120g start (meant to do 100g but was too lazy to scoop out lol)
10g salt
Did 4-5 stretch and folds. First one was 1.5 hrs in but the rest were 30-45 min apart. Put it in the fridge about 8 hrs after mixing to cold proof. Baked it the next night
Been working on my starter – switched to a stiff, now also adding some whole wheat since taking her out of the fridge for some winter baking.
450° covered for 30 min. Scored in the middle 7min in
400° on the rack for 20-30 min (I forgot to set a timer lol so just went by color)
Thoughts on the crumb? Started this sourdough journey last year and still learning when bulk fermentation is done
by miso_hangry
14 Comments
I just started my journey too and your crumb is what I’m hoping to get to! Going to try the 400 after that 450 bake covered. I feel like my bread is always too chewy and I want an almost drier crumb but the hydration level is the same as the recipes I use that you used.
I think doggo approves too
It’s under. I’d recommend proofing warmer.
Beautiful ear although a bit underproofed. Did you score before baking also? Or just at 7 min
Very nice color & blisters. And crumb looks great. Better than what I’ve been able to accomplish.
In our house we call that a 9.5
Looks really good! The tunneling can be a sign of being under fermented. But it could also be a shaping issue. The rest of the crumb looks really good! Doesn’t look too gummy. I bet it’s delicious!!
https://preview.redd.it/ek4w4tv0iv9g1.jpeg?width=1170&format=pjpg&auto=webp&s=de4612fa4543d8650f08176a0003914c4d1ac248
Pretty good. A smidge under fermented.
Underproofed. Also, no need to do the 7 minute score to get an amazing ear on the loaf if it’s properly proofed. In fact, I actively discourage it because it introduces unnecessary risk of burning oneself. The way I think of it is this: if you look at your local bakery that makes 100+ loaves a day — each with a nicely pronounced ear, how likely is it that they have time to remove every loaf at 7 minutes to score, and then put the loaves back in? The answer is that none of them do this.
Looks fantastic id be delighted with that outcome
Loaf: 10/10
Pictures of loaf: 6/10
All pictures of loaf must include dog.
Looks great. The crumb is really good. Thanks for the puppy tax. 🐶
Thats bomb right there
Crumb: 6/10 ; not homogeneous and shaping errors
Crust: 7/10 ; good scoring, but no caramelization and aroma creation