Hey everyone, I started making sourdough about a month ago and I think I’m starting to get the hang of it. I’m not quite sure if the inside looks good or not. I’m gluten intolerant so I can’t taste it myself but my kids and husband say it’s good🤷🏼♀️😂 let me know if the crumb looks good. Thanks!
by WonderfulBeach2004
11 Comments
The recipe I used:
475g all-purpose flour
100 grams starter
325 grams water
10 grams salt
Combine ingredients with dough whisk and then cover and let sit on counter for 30 minutes.
Do 3-4 rounds of stretch and folds in 30 minute intervals.
Bulk ferment covered for 6 hours
First shape, then let rest for 15 minutes uncovered on counter, shape again and turn into floured banneton. Place in fridge for 15 hours.
Preheat dutch oven to 475. Reduce to 450 and bake loaf with lid on for 20 minutes. Remove lid and lower temp to 400 and bake another 25 minutes.
You bread is near perfect! I can’t think of a single issue other than the fact that I can’t taste it. Beautiful work.
Perfect as is.
Great crumb. Personally I could see this being a few shades darker, but nonetheless very nice
Ni, nice one
Only way to be perfectier is with some butter!!
Great oven spring, nice crumb (not too open nor too dense), pretty score pattern, and nice caramelization 👌
How’s the taste? Sour? Mild? Can’t tell from the photo heheh
You should be giving me advice.
Looks amazing! I think if you tighten the shaping you’d have *perfection*.
Wow! Just wow!!
Looks fantastic. Switch to 100% organic ingredients, you may be able to tolerate a piece of the bread. The fermentation process of sourdough breaks down the gluten to a more easily digested state. Plus organic lacks the chemicals and pesticides used in commercial government subsided commodity foods.
That looks amazing! Your husband is a lucky guy!!