My very first loaf. It is very crunchy, but kinda too dense.
Im in a very low humidity zone, I believe I let it dry out while it was in the fridge. Also next time I’ll cut deeper.
It’s made out of unbleached all purpose, 500-350-100.
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Very nice! Well done.
A little hard to tell from the crumb (looks like there is a line of larger bubbles), so my instinct is that it could ferment for a little bit longer, and that will make it less dense.
Yes, there is a row of couple big bubbles.
I will try to give it more time, I was doing 30 mins mix just water - 1 hour rest - and 3 more hours for stretch and fold, then shaped it and left it in the fridge for about 16 hours.
Would you let it rest more outside of the fridge, begore forming it?
I’m also thinking trying to mix the water with the starter first, so it actually gets evenly mixed in.
That’s one hell of a mohawk! Looks great for a first loaf
Dough-hawk
Thank you!