Hi there people,Here is a picture of my sourdough bread... made from a 100% hydration starter and some T80 flour... suggestions/feedback are welcome.Thanks,gingi Log in or register to post comments Those are some pretty loaves. I hope that they taste as good as they look.Paul Log in or register to post comments yes, they are tasty; I'm sure they can be tastier -- I'm in the trail and error phase... Log in or register to post comments Nice!the scoring on the batrard on the right is excellent, and crust color are all lovely. however, we need the 2nd part of the story! A picture of the crumb?-Khalid Log in or register to post comments Khalid - that you for your feedback. I guess the scoring on the other one was not deep enough? here is another pic Log in or register to post comments good as my Granny used to say. Love the dark thick crust and the glossy crumb too.Nice baking, Log in or register to post comments I see a well developd crumb, and a good crust. looks like you made a very delicious loaf! As for the scoring, i believe it has more to do with the angle of the slash, than with the depth of it. -Khalid Log in or register to post comments
Those are some pretty loaves. I hope that they taste as good as they look.Paul Log in or register to post comments
yes, they are tasty; I'm sure they can be tastier -- I'm in the trail and error phase... Log in or register to post comments
Nice!the scoring on the batrard on the right is excellent, and crust color are all lovely. however, we need the 2nd part of the story! A picture of the crumb?-Khalid Log in or register to post comments
Khalid - that you for your feedback. I guess the scoring on the other one was not deep enough? here is another pic Log in or register to post comments
good as my Granny used to say. Love the dark thick crust and the glossy crumb too.Nice baking, Log in or register to post comments
I see a well developd crumb, and a good crust. looks like you made a very delicious loaf! As for the scoring, i believe it has more to do with the angle of the slash, than with the depth of it. -Khalid Log in or register to post comments
Those are some pretty loaves. I hope that they taste as good as they look.
Paul
yes, they are tasty; I'm sure they can be tastier -- I'm in the trail and error phase...
Nice!
the scoring on the batrard on the right is excellent, and crust color are all lovely. however, we need the 2nd part of the story! A picture of the crumb?
-Khalid
Khalid - that you for your feedback. I guess the scoring on the other one was not deep enough? here is another pic
good as my Granny used to say. Love the dark thick crust and the glossy crumb too.
Nice baking,
I see a well developd crumb, and a good crust. looks like you made a very delicious loaf!
As for the scoring, i believe it has more to do with the angle of the slash, than with the depth of it.
-Khalid