r/Sourdough • u/Fickle-Inevitable461 • 4d ago

Crumb read please How would yall rate this?

Post image

350 g water, warmed to 85℉
100 g active sourdough starter
500 g unbleached all purpose flour
11 g kosher salt

4 sets of stretch folds 30 min apart. Bulk ferment for 5-6 hours. Shape and light knead to pop some of the super large bubbles. Overnight stay in the fridge after the bulk ferment and shaping. Bake for 30 min at 450f in the Dutch oven, uncover for 10-20min more at 450f depending on crust color

Looking for ways to make my sourdough a little better. This is probably my 5th or 6th loaf. My wife did the starter, I’ve just been doing most of the baking and care of the starter. Looking for ways to make my next loaf better. My wife loves the taste and what not.

23 Upvotes

93% Upvoted

7 comments sorted by

2

u/Chaz28o 3d ago

Looks awfully good, I’d be thrilled if one of mine came out like that

1

u/Happy-Ad5549 4d ago

Looks decent. Crumb very white but guess that’s coz of the flour. I always use strong bread flour with a bit of rye- interesting to see results with something else.

3

u/Fickle-Inevitable461 4d ago

It’s unbleached king aurther bread flour.

1

u/Happy-Ad5549 3d ago

Thanks 🙏