I decided to do another bake with a higher hydration so used 775 grams of flour with 600 grams of water so 77% hydration and really pleased with the results. It resulted in a softer lighter crumb with various sized holes. All in all a delicious tasting bread and texture. This novice baker is feeling happy!
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Very well done!
with just the right opened crumb and very nice crust.
Well done and happy baking Ruth!
Joze
Open crumb and the texture looks light. Can't wait for your next post.
seems to get better for some reason:-) This one looks nice indeed!
Well done and happy baking.
I am having so much fun improving my sourdough technique!
Your comments certainly make me feel like I'm on the right track! I'm preparing to do another bake tomorrow so I can deliver a loaf (hopefully a good one!) to our Thanksgiving dinner hostess! The above bread had a 3-hour proof on the counter. I'm planning to prepare the dough tomorrow and proof in the fridge overnight to bake on Thanksgiving morning. Does anyone have any tips for an overnight proving?
Congratulations on a lovely open crumb loaf. Anything over ~70% can be a challenge for newer bakers, so you are definitely on the right track.
alan