Hi! Been making sourdough for a week (I was gifted a lovely starter) and I was wondering if I could get some feedback on my most recent loaf!
Recipe
425g water
325g KA AP flour
325g KA bread flour
200g starter
15g salt
Did 4 stretch and folds every 30 min, then bulk fermented for another 4 hours(6 hours total with s&f). My dough temp was reading 78 degrees. I tried to follow the dough temp algorithm saying 6 hours for BF and 40% rise. I’m going to be honest I was just guessing with “40% rise.” I don’t know how to assess that, but it was nice and jiggly and fell out of my bowl nicely. Did a pre-shape, 10 min bench rest and then final shaping where it cold proofed for 36 hours in the fridge because I had to work yesterday.
Cooked in a preheated DO at 500, then dropped to 450 for 30 min, followed by lid off for 15.
This is my best loaf so far internal texture wise. It was soft and a little chewy but not in the gummy way. I couldn’t even wait to cut into it so it only cooled after baking for like 30 minutes. That was as long as I could physically wait 😂
Looking at the crumb I can’t tell if it’s over or under proofed? I feel like for other people’s bread I don’t see the spiral like pattern that I can see in mine. Am I doing something wrong there? I feel like I scored a little too deep also.
(Couldn’t wait to take a bite in pic 3)
by slt69
16 Comments
**Hello slt69,**
#**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.*
This looks perfect to me- well done!
SEXYYYYYYYYYYYY is all you need to know!!!!
For real tho, don’t do a god damn thing different this is a PERFECT loaf. Score is great, everything is perfectly 10/10. NOW. Teach me to get that spiral inside cause I’ve been baking for years now and have a micro bakery and I have not achieved this!!!!!!!!!!!!!!! What’s your shaping technique like?
Update: help I ate an entire loaf of bread in 40 minutes
Jesus christ ….thats breadson doughrne
New baker?? This looks perfect!!
Basically we all hate you.
Joking, you’re a very talented baker, most people will never eat bread this good let alone bake it themselves. Well done!
Perfect bread.
Also, super adorable how tiny it is.
What a beautiful bunny loaf! Pat yourself on the back, and dig in.
Wow. Yes, agree with other poster, please share shaping technique. Edit: Oh see below. Thanks!
Your shaping technique must be… perfect??? We need a tutorial bc DAMN that looks incredible
PERFECTION
I’m pretty new to doing readings but this one is telling me, You will find the answer to a long, mysterious riddle in your family bloodline buried between two oak trees, west of the village you grew up in.
Looks amazing and probably tastes better
Those are some cute bunnies.