Hoping for feedback on SD loaves please
So I started making sourdough a while ago now and have been reading a lot on the topic, including the Open Crumb Mastery book by Trevor J Wilson. I have learnt a lot about handling my dough and what works well for my environment. (I live in Jakarta where it's hot and humid but house is generally at about 21C.
Today I've baked a loaf that I started on Monday and would like some feedback about the crumb. One thing I'm still not too good at is telling when the proof is just right (I understand that for SD it's a difficult one anyway) but I know some of you on here are able to look at crumb shots and suggest whether it's proofed and fermented correctly.
My loaves always seem to have a slightly tacky crumb but are not under cooked - I'm not sure if this is due to my starter or the bulk ferment or second proof. The loaf below was a 'no knead, all in one' dough with a schedule to fit around work. I normally would autolyse the dough without the levain or salt but didn't for this one.
So the recipe was:
300g white bread flour
76g w/what flour
140g levain (made with 90% whole wheat flour and 10% rye flour)
8g olive oil
3.30pm Build levain at 1:3:3 and keep warm in metal thermos (yogurt maker) with the help of some warm water (temp around 25C) It had at least doubled when I made my dough.
7.10pm combine flours (kept in freezer due to weevils here) w/ warm water (temp around 30C) and mix well (I mixed in my KA for about 2 mins - although wouldn't normally do this)
7.15pm add levain and mix again in KA for about 2 mins
7.30pm add salt and olive oil and mix to combine
8.30pm s&f x 2 and put in fridge
3.30pm - 8.00pm bulk ferment with 2 s&fs in first 2 hours
8.00 - 8.15 pre shape
8.15 - final shape
10.00pm put in fridge
3.30pm take dough out of fridge. Heat oven to 220C. Pre-heat ceramic soufflé dish in oven.
4.00pm Score loaf and transfer to dish with lid on for 20mins. Take lid off and bake for a further 25 minutes.
The crust is thin and crackly - probably the best crust I've gotten and the bread is very light and airy although not the most flavoursome in comparison to previous loaves.