my first 2 loaves ever! how do they look? Critiques & advice welcome 🤍
my first 2 loaves ever! how do they look? Critiques & advice welcome 🤍
by No_Band_2683
4 Comments
happierdaze1202
Wonderful blustering on that first loaf!
zippychick78
Hey there
Please kindly add the ingredients used & your process (the steps followed to make your bake). For crumb analysis, it’s helpful to specify bulk fermentation times & temperatures.
(Bulk begins when starter is added, and ends when the dough is shaped ☺️ Adding this so we can be sure you’re using the correct times). Starter strength/age etc is also helpful information – is it doubling reliably, how long for a 1/1/1 feed?Other useful info? ). I think you need help dialling your proofing in, but you’re off to a fantastic start 😁
Looking great – well done. Based on the crumb I’d say you could have fermented them a bit longer. Also try to bake for the first 30 minutes at max 200°C (400°F). This will allow the bread to rise a bit more.
4 Comments
Wonderful blustering on that first loaf!
Hey there
Please kindly add the ingredients used & your process (the steps followed to make your bake). For crumb analysis, it’s helpful to specify bulk fermentation times & temperatures.
(Bulk begins when starter is added, and ends when the dough is shaped ☺️ Adding this so we can be sure you’re using the correct times). Starter strength/age etc is also helpful information – is it doubling reliably, how long for a 1/1/1 feed?Other useful info? ). I think you need help dialling your proofing in, but you’re off to a fantastic start 😁
This fulfills [rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)/prevents removal & helps with feedback if applicable.
Thanks
Zip
Those loaves look amazing!
Looking great – well done. Based on the crumb I’d say you could have fermented them a bit longer. Also try to bake for the first 30 minutes at max 200°C (400°F). This will allow the bread to rise a bit more.