The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Proof is in the crumb

Yumni.03's picture

Proof is in the crumb


First attempt at seeded sourdough, would you say the proof on this is okay? My shaping and scoring needs a lot of work but I just want to get bulk fermentation right first.

Recipe is tartine’s country bread with some of the water taken back to make a seed soaker. It’s really cold here so bulk fermentation was about 7 and a half hours after the autolyse. Really appreciate the feedback!

UVCat's picture

what kind of seeds did you use? i ask because chia (and i think also flax, maybe some others) absorb a lot of water. so, if you replace some of the original recipe’s water with the seed-soaking water, you may end up with effectively a lower hydration dough.


if you were wanting/expecting a more open crumb, you could consider whether the seeds are binding up water. if your seed soaker was a jell-like mass, rather than just seeds sitting in water, that would be a clue.


but, to me, the proof level looks pretty good, nothing that looks like obvious under-fermentation (but i’m less expert than many on this site! maybe someone else will weigh in on that.).