Hi Guys
I am asking for feedback on my sourdough loaf. This is my second time making it. it tastes nice with lots of large holes but it seems that the crumb cell looks translucent, maybe a little gummy. is this right for sourdough? what causes this to happen?
I did autolyse for 1 hour
I did the bulk fermentation for 6 hours with 4 hours of stretch and folds. overnight proof before baking.
recipe
100g active starter
400g bread flour
100g wholemeal bread flour
10g salt
370g water
I for one like the translucent ,"custardy" crumb...do you have pictures?
Sourdough crumb takes awhile to set after baking. After baking I leave mine out for hours before slicing or bagging and freezing.