Used Maurizio Leo’s “Easy no knead sourdough bread”
I altered the flours slightly and did:
447g bobs red mill all-purpose flour
300g bread flour
105 g whole wheat bread flour
580g water
15g sea salt
153g ripe sourdough starter (100% hydration)
- Mix flour water starter, rest for 30 min
- Incorporate salt
- Bulk fermentation I did 4 sets of stretch and folds and it fermented for about 4 hours at 73F
- Pre shape? rest for 30 mins
- Shape and put in banneton, cover
- Covered on counter for 1 hour 45 mins at 76F
- Passed the poke test, baked in preheated dutch oven at 450F lid on for 20 mins. Lid off for 30 minutes.
I established my starter last week and made my first sourdough bread!!! I was hoping to get some honest feedback on the crumb as I am a beginner and would love to improve so I’m all ears.
by stefangrimes
5 Comments
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The crumb looks great, especially for it being your first time! Great job! To get more of an ear on your bread, I would recommend scoring at a 45 degree angle, putting it in the oven for 5 minutes, then scoring it in the same place, but a little deeper. Happy baking!
Pretty much nailed it. No beginner crumb there (not like mine, lol). Next step is to perfect something that’s really good, that’s the hard part. But the goal is to make good tasty bread, and you did.
Yummmyyyy
For your first time that looks GREAT