June 15, 2020 - 11:46am
Underproofed or underbaked?
A 70% sourdough with toasted sunflower seeds. The crumb is glossy but not sticky or wet. Baked in a DO for 20 minutes at 525 F- lid on , and 17 m at 450 F - lid off. The crumb seems a bit dense in the very center? Temp at center was 206 F when I pulled it. Left it in the oven for about 20 minutes with the door open. I didn't cut it for more than 3 hours and it seemed like it was at room temperature.
The taste and texture is very good, I'm almost happy
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Life is too short to worry about it, if it looks good (which it does) and it tastes good (which you claim) just enjoy it. Crumb looks fine to me.
Point taken! - Bob Marley agreed!
That is a very handsome loaf, don’t worry be happy.
A tad underbaked.
You can try a small reduction in hydration, or/and an increase in baking time combined with decrease in temperature. The charring in the photo suggests that the time+temperature you used is near the limit of (what I consider to be) acceptable color.
Thanks. Yes I think you may be correct. Easily fixed....