Hi, I'm new here, learning about sourdough. 70% hydration, 450 white flour , 50 wholegrain flour, 100g leaven. Divided into two, 470g dough each. The outcome doesn't look big in size, it it is not raise enough? Or the starter not mature enough?
You have a very nice crumb, crust, and score! The bread looks like it opened up nicely so, not having all of the information, I would say it certainly seems that the starter is mature enough. Well done!
Learn from books, some tips from others. Thus I'm not sure I'm doing it right or wrong. Thank you for comments, at less I know it's somehow in the right way
I think it would help if you focus more on what you like and want than what is "right." There are no "wrong" breads and no "right" breads. It all comes down to what flavor, texture, crumb YOU like the most. Enjoy the process!
You have a very nice crumb, crust, and score! The bread looks like it opened up nicely so, not having all of the information, I would say it certainly seems that the starter is mature enough. Well done!
Learn from books, some tips from others. Thus I'm not sure I'm doing it right or wrong. Thank you for comments, at less I know it's somehow in the right way
Wow, if that is one of your early bakes then I think it is more than OK, it looks spectacular to me. Nice lacey open crumb, nice ear etc.
Benny
Thank you for comment. With 70% hydration, is it the crumb can open further more? Or it just right
I think it would help if you focus more on what you like and want than what is "right." There are no "wrong" breads and no "right" breads. It all comes down to what flavor, texture, crumb YOU like the most. Enjoy the process!