Hello! I'm relatively new to Sourdough baking over the past few months. I would love feedback on my crumb. I've seen all the graphs on over/under proofing but for some reason my brain struggles with applying those to my loaves. Struggling with a great spring and the ear for some reason failed on this one. Thank you for any advice you all got!
Here's my recipe-
900 g king arthur high gluten flour
100 g king arthur whole wheat flour
720 g water
200 g starter
20 g salt
I mix starter, flour and water and fermentolyse for an hour then add salt. Mixtures of some stretch of folds and coil folds for the first two hours, then let the BF continue for another 1.5 hours (3.5 total). After that I preshape, shape, and retard in the fridge for 18 hours. Right before baking I pushed the top of the loaves with a little bit of room temp water. They cooked for 22 minutes covered in a Dutch oven then 20 minutes uncovered.
by jasonjasonjasonm
3 Comments
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Nope, no feedback. It’s beautiful!
Congrats on the beautiful bake! It looks wonderful.
Just a guess that it looks slightly overproofed because of the large holes in contrast with the smaller tighter holes.
If you are doing the same long cold proof, I’d suggest maybe cutting back on the ferment time a bit and see what happens. Hope you get more even crumb and a bit more lift from the center of the bread.
Happy baking! 🥖