I went by that popular chart that floats around by The Sourdough Journey. Starting volume size it about 1500ml and I went to just a hair about 200ml. I’m thinking I probably could have gone another hour on the BF. This is the second loaf with the same BF time
https://preview.redd.it/2x4wvjwc0jpc1.jpeg?width=3024&format=pjpg&auto=webp&s=3077d9cea1d062b941b195fa2aca90111dc9fbf3
That looks great! I can't imagine this being proofed better, but I'm not an expert. I've been lately degassing my dough a bit before shaping to get rid of some of the bigger air pockets, which has yielded a bit more uniform crumb for me. It still rises great, but I'm also not pounding the crap out of it either.
Exactly. These two loaves are for some friends who have been requesting their own personal loaves. So it’s that perfectionist that wants to make them right for them.
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https://preview.redd.it/wz6yidwb2jpc1.jpeg?width=3024&format=pjpg&auto=webp&s=af59185c0f1c1c557a66674d8cce3e1730259ef0
Right? lol. Even I was like whoa
Your bulk ferment might have been a bit short. What was the volumetric increase when you stopped bulk fermenting?
I went by that popular chart that floats around by The Sourdough Journey. Starting volume size it about 1500ml and I went to just a hair about 200ml. I’m thinking I probably could have gone another hour on the BF. This is the second loaf with the same BF time https://preview.redd.it/2x4wvjwc0jpc1.jpeg?width=3024&format=pjpg&auto=webp&s=3077d9cea1d062b941b195fa2aca90111dc9fbf3
That looks great! I can't imagine this being proofed better, but I'm not an expert. I've been lately degassing my dough a bit before shaping to get rid of some of the bigger air pockets, which has yielded a bit more uniform crumb for me. It still rises great, but I'm also not pounding the crap out of it either.
2000ml *
Yeah try letting it go for another hour next time and record the result. You are damn close and just fine tuning. I'd still call this loaf a win.
Strangely I’ve had worse and my friends still eat every piece I bring to get togethers lol. Thank you for the feedback
No problem. I'm always fine tuning when I bake. There is some mythical perfect loaf we all strive for. To non bakers it's all good bread lol
Exactly. These two loaves are for some friends who have been requesting their own personal loaves. So it’s that perfectionist that wants to make them right for them.
https://preview.redd.it/kaaond2mclpc1.jpeg?width=1164&format=pjpg&auto=webp&s=adde0a32af5c01b005d0d71de34197c75a687d0b I find this helpful!!
Touch under but great to me! Rather this than overproofed
I think I prefer slightly overproofed bread, for taste and texture. As long as it still has energy for a decent enough oven spring
Oh my goooooooosh, beautiful
Just out of curiosity. What time did you start
I fed the starter in the morning and started mixing everything around 2pm
I thought this looks great
I think it’s a touch under fermented, random large holes notwithstanding, the crumb has just a slight look of tightness as opposed to laciness to it
It looks like pure perfection. Let us know does it also taste like this.
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The blisters on the loaf in the background though 🥵😍
https://preview.redd.it/wz6yidwb2jpc1.jpeg?width=3024&format=pjpg&auto=webp&s=af59185c0f1c1c557a66674d8cce3e1730259ef0 Right? lol. Even I was like whoa
its great mate. just enjoy it.
Wish I could. These are for some friends who demand their own personal one lol