November 9, 2021 - 10:05pm
feedback on sourdough
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.
recipeĀ
100g active starterĀ
400g bread flour
100g wholemeal bread flour
10g salt
370g water