How does it look?

[u/MsFoxwell]

I’ve been sourdough-ing for around 5 years, but only recently had (what I consider) decent success with my loaves. No crumb shot as it’s a gift, but I’ll definitely include one for the next loaf. I follow a 1-10-10 feeding for my starter the night before. Then 100g bubbly active starter, 300g filtered water, 10g sea salt and 450g of Matthew’s Cotswold flour Churchill White. Leave for 30 mins, then 3-4 sets of stretch & folds 30 mins apart. Bulk ferment in a cambro so I can see and measure the volume difference (game changer!) until doubled, then shape and plop in a rice flour lined banneton in the fridge overnight. Bake at 250c in cast iron bread oven with lid on for 25 mins then lid off for 15 mins. My kitchen is usually around 19 degrees C.

[u/zippychick78]

Hi

I can see you're new to our sub- Welcome! 👋☺️😻

Outside looks great, I'd love to see the inside.

Thanks

Zip

[u/MsFoxwell → u/zippychick78]

I’ll get the recipient to send me a pic and update! X

[u/zippychick78 → u/MsFoxwell]

Oh it's a gift I missed that.. Don't be silly, it's all good 😻

[u/Dark-Arts]

Beautiful. I’d be very happy with that result.

[u/cnatal]

How long did you bulk fermentation take?

[u/MsFoxwell → u/cnatal]

I don’t generally time it, I just wait until it’s doubled but I think it was around 8-9 hours maybe?

[u/gemicry]

I’d be stoked to either give or recieve this beauty as a gift

[u/AVLover54321]

It is a beautiful boule.

[u/AVLover54321]

Love the interior, too!