Beginner here.
Ignoring the fact that this is burned (left too long in oven fml), is this over or under fermented? Or ok?
I have the crumb structure guide (slide 2) but can’t tell whether it’s extremely under fermented (1) or maybe it’s fine (7)
It’s definitely not got enough raise imo
Please help.
Recipe:
500g flour
100g started
350g water
2 tsp salt
Dough formed then 1 hour rest
Stretch and folds – 4 sets of 4 (16 total). Spaced in half an hour intervals
Bulk fermentation = 6 hours
Shaping
Left on counter for 2 hours
Fridge overnight
by avinitbarge
6 Comments
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The crumb structure looks great to me!
I’d say it’s difficult to compare to those pictures since everyone got a different starter and different flour, but it seems slightly overproofed and lacks some dough structure (height). Maybe try 30 minutes less on the bulk and ensure enough steam in the oven? We’re talking about small tweaks here to get the oven spring, otherwise the crumb looks very good to me.
Good enough to eat with a smile of satisfaction.
Looks good. Potentially a shaping issue? Maybe it’s needs more structure.
I want to say you burnt the bottom and sides. Though I am not sure how the heat would effect the rise here if at all