These were made via open bake. I like to give them away to friends and family and have a stash for myself but I am also getting close to considering a cottage bakery license in Florida. I don’t want to make this my main job. I’d just like to announce via text that that I have 12 loaves for sale on a first come first serve basis maybe once or twice a week. As I increase the number I make, I’m trying to still ensure the crumb quality doesn’t suffer because I know I’m taking my sweet time during shaping… so can you give me your thoughts on the crumb?
I went to Sourdough Journey’s website to try to learn how to read it and think I might have a slightly overproofed crumb.
Recipe for 1 loaf from Grantbakes.com
Bread Flour – 450 grams
Water – 300 grams
Sourdough Starter, active – 100 grams
Salt – 10 grams
Mix. Wait 30 min. Stretch and folds 3x 30 min apart. Dough at 78 degrees. BF total time 6 hours. Three loaves were caddy clasped. The other three were more of a fold/burrito shaping. Proofed in fridge for 35 hours.
BF might have gone a little too far because my kid woke up at 12:30 am, which was right around the time I needed to shape them! Got stuck doing a second bedtime with him. 😬
by East-General-7531
9 Comments
**Hello East-General-7531,**
#**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.*
Are you cooking rocks?
Can we talk about the lava rocks
They are jealous of your perfect loaf so they are trying to distract you!
Came here for the rocks and refuse to add anything meaningful until I get answers.
Just a bit under, based on how your bubbles are stretching out, some pockets, and the dense clusters. You can also see the underproof by the way that your crust tears.
Edit: Love the wheat stalk score
Perfection
Perfect.
The folks from Cooks Illustrated are big fans if the lava rock technique. Cool to see it in action,