**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
vincenzo1868
I have a few loafs under my belt but I’m a first-time poster. I got into sourdough after a few months of baking pizzas. I realized I loved the flavor and craft of making the bread the most from my pizza bakes.
Looking for feedback! Is it under / overproofed? My decorations have been closing up during the bake but they seem okay here. Any tips for my next bake?
Ingredients (per loaf):
375g water / 100g starter /12g salt / 500g bread flour
IceDragonPlay
It looks absolutely perfect!! You got nice shoulders and a lot of variation in the crumb, so your fermentation and proofing are spot on!
3 Comments
**Hello vincenzo1868,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
I have a few loafs under my belt but I’m a first-time poster. I got into sourdough after a few months of baking pizzas. I realized I loved the flavor and craft of making the bread the most from my pizza bakes.
Looking for feedback! Is it under / overproofed? My decorations have been closing up during the bake but they seem okay here. Any tips for my next bake?
Ingredients (per loaf):
375g water / 100g starter /12g salt / 500g bread flour
It looks absolutely perfect!! You got nice shoulders and a lot of variation in the crumb, so your fermentation and proofing are spot on!