Dear Loafers, below are photos of my first sourdough loaf, and I'd love some critical feedback. Do any more experienced bakers see defects in the crumb, for instance?
This is a BBA Poilane style loaf recipe from Breadtopia, http://breadtopia.com/whole-grain-sourdough/. I used a Le Creuset instead of a La Cloche, and the bottom was a bit darker than ideal. I should have checked it once I removed the lid for phase two of the baking.
The starter was a 100% hydration white bread flour with a two-week rest in the fridge. The flavor is delicious and complex with a good but mild sourness. The crumb looks a bit dense, but it is not dense in mouth feel. It has a pleasing chew.
This was my first use of a lame and I really loved it, although as you can see I scored much too close to the center.