Hey all. Yesterday was my 3rd attempt at baking sourdough. My first attempt was underbaked and/or underproved and on my 2nd attempt I forgot the salt, so I was pretty pleased with this latest try. I'm getting the hang of things, learning how the dough should feel at various stages and how to stretch and fold and shape. The tang is pretty mild, but it's a young starter. I'd also like for the crust to be more crackly, but I'm not sure how to manage that. Anyway, I thought I'd post a picture and solicit opinions, if anyone is willing/able to critique by sight alone. Thanks!
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Here's the inside view:
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Nothing beats the feeling of making your first really good SD loaf - you’ll be hooked now, for sure ;)
I think you might probably be able to prove the dough for a little longer to get a bit more volume if you wanted to, but that looks like nice bread to me, if you want a crisper crust, try using a slightly higher oven temperature, or spraying the loaf with water before baking.
Sure, the tang is light, but is/was it delicious? If no one has warned you, once you get hooked on this stuff you can never eat store-bought bread again.
I am enjoying reminiscing that back in the day I forgot salt, over-baked, and under-baked. I also saw too many of these loaf-marriages. In case you don't know, the area between the loaves is a cool spot in the oven, so as the crust forms, it forms last between them. Because of this cooler area the loaves are able to continue expansion until they come together in a gentle kiss. If you use baking stones or a steel this won't happen. Or you could situate the loaves further apart.
Keep making bread and eventually you will see all of the nifty keen things others are showing in their loaves materialize in yours.
Looks great, well done!