I’ve been on a roll recently, making sourdough almost weekly, but I’ve just made my first stiff starter loaf, but when I cut it open, there was a weird gap in my loaf. It’s a 70% hydration, so I wasn’t expecting an open crumb initially!
was too short so deflating and shaping was done too early. Those shoulders are a bit pointy which means it was loosing its shape and might have benefited from another folding and popping of that large bubble (that only get bigger in the bake.) The top looks very good and so does the evenly baked crust. Nice crust colour (not a sign of over fermenting.). Just a little tweak. :)
Now thinking about it I think it’s underproofed☹️, but I had amazingggg oven spring
was too short so deflating and shaping was done too early. Those shoulders are a bit pointy which means it was loosing its shape and might have benefited from another folding and popping of that large bubble (that only get bigger in the bake.) The top looks very good and so does the evenly baked crust. Nice crust colour (not a sign of over fermenting.). Just a little tweak. :)