November 6, 2022 - 8:38am
Proof is in the crumb
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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!