I think I’m getting the hang of it I’m just wondering if this looks over proofed?! Or am I on the right track getting a better read of bulk fermentation?! 🥴
My recipe is: 80g starter 250g water 350g flour 10g salt
by conlo21
18 Comments
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littleoldlady71
Lovely crumb!
No-University3032
I mean, that crumb looks a little overproofed. But common, the regular flour isn’t for making perfect quality bread… I don’t know. The holes in the crumb shouldn’t be so spaced out?
mrs_packletide
🧑🍳🤌👄
IceDragonPlay
I think you got it spot on! There is a small range of slightly under to slightly over that gives you this nice varied crumb. At this level of proofing, it is difficult to determine if your bigger holes/pockets have anything to do with proofing or if they are just larger air bubbles that remained in the dough during shaping. If you like them, then keep doing what you are doing! If you dont like them make sure to gently pat your dough when you spread it out for shaping to disperse the bigger bubbles 😀
🧑🍳🤌💋
suec76
This is good, you’re definitely on the right track as far as pin pointing fermentation.
Jack_Ship
You have good fortune for tasty bread
Artistic-Traffic-112
Hi. Very nice looking loaf right level of ferment and proof. Might try letter folds to distribute voids more evenly and roll into boule for shaping.
Happy baking
Puzzleheaded-Sail381
I honestly believe it’s all in what you like. I prefer smaller and fewer holes. Some things gotta hold the jelly 😄 I’m sure it tastes amazing 👏🏻
soft-scrambled
Nice! Pretty even crumb with good structure. Those super airy open crumb loaves are popular on here (and they’re great and all) but have ya ever tried to eat a sandwich made from one? This is what I want out of my sourdough.
greenoniongorl
Idk dog but it looks delicious
Late__tothep
I think it is a fine crumb, if you don’t mind the holes that big it’s perfect… I’d be proud of it
DCleide
Looks perfect to me
jakeimber
Great! Keep doing that.
jakeimber
Great. Keep doing whatever you did there.
spoopiest
Your future looks very bright and positive (and delicious) 🔮
redbirddanville
The way i read it, it says “Eat me” with some good olive oil
18 Comments
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Lovely crumb!
I mean, that crumb looks a little overproofed. But common, the regular flour isn’t for making perfect quality bread… I don’t know. The holes in the crumb shouldn’t be so spaced out?
🧑🍳🤌👄
I think you got it spot on! There is a small range of slightly under to slightly over that gives you this nice varied crumb. At this level of proofing, it is difficult to determine if your bigger holes/pockets have anything to do with proofing or if they are just larger air bubbles that remained in the dough during shaping. If you like them, then keep doing what you are doing! If you dont like them make sure to gently pat your dough when you spread it out for shaping to disperse the bigger bubbles 😀
🧑🍳🤌💋
This is good, you’re definitely on the right track as far as pin pointing fermentation.
You have good fortune for tasty bread
Hi. Very nice looking loaf right level of ferment and proof. Might try letter folds to distribute voids more evenly and roll into boule for shaping.
Happy baking
I honestly believe it’s all in what you like. I prefer smaller and fewer holes. Some things gotta hold the jelly 😄 I’m sure it tastes amazing 👏🏻
Nice! Pretty even crumb with good structure. Those super airy open crumb loaves are popular on here (and they’re great and all) but have ya ever tried to eat a sandwich made from one? This is what I want out of my sourdough.
Idk dog but it looks delicious
I think it is a fine crumb, if you don’t mind the holes that big it’s perfect… I’d be proud of it
Looks perfect to me
Great! Keep doing that.
Great. Keep doing whatever you did there.
Your future looks very bright and positive (and delicious) 🔮
The way i read it, it says “Eat me” with some good olive oil
Gorgeous!!!