The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Need Help to Read My Sourdough Crumbs

Eonawi's picture
Eonawi

Need Help to Read My Sourdough Crumbs

Hi, I'm looking for your advice since I'm super new to bread baking & particularly sourdough bread. Recently I tried a recipe from The Fresh Loaf & ended up with pretty dense crumb (I think). As I'm not really familiar with sourdough bread, I really am not sure if this is the supposed crumb I get from below recipe: 150 gr starter (high hydration), 250 gr bread flour, 63gr whole wheat flour, 6.5 gr salt, 270 gr water. Autolyse for 40 mins, bulk ferment 3 hours at room temp, shaping, retard for 14 hours in the fridge. Immediately baked about 20 mins after taken out from the fridge. Kindly need your help and advise on how to improve my bread.