First Ever Loaf - needs some work
This site has been amazing as I start my sourdough journey. Just wanted to share pics of my first ever loaf, which would not have been possible without you guys.
I think my starter wasn't quite active enough, so this spent about 15 hours on the counter for the leaven (with the flour/water added in 3 stages at 5 hours intervals). Then it spent 12 hours in the fridge after shaping. I still don't think it rose enough cause some parts are too close textured.
If I'm learning correctly, this was 100% white bread flour, 75% hydration, 1.8% salt, and the final leaven was 450 grams total after the three stages (which was added to about 775 grams water, and 525 water).
My starter is much more active now, so I'm hoping my next attempt is even better.