My best bread so far I guess?
I started baking sourdough 1 year ago and this is my best one so far (I guess). I didn’t really stick to a recipe and followed mostly my intuition, I roughly used 470g tipo00, 100g white flour (505 German) and 100g of whole wheat flour, 120g active starter and 480ml water, 14g salt. Starter was 25g which I fed 1:2:2. bulk fermentation was around 6 hours at 21 degree celsius, 2 stretch and folds and around 4 coil folds, then another 8h in the fridge.
I always had issues with the crumb being a little bit too gummy in my opinion (which is normal with sourdough) but this one is the least gummy and it feels so fluffy. However the ear with this bread didn’t turn out as beautiful as some of my last breads. Also would like to know what you think about the crumb, does it look over or underfermented or „just right“? Any recommendations? Also I stress out a lot with the time spent on the process as it’s just soooo much. But it never worked out for me to leave out all the stretch and folds. I don’t have a standmixer. Would that be an option to be more flexible? I even cancel meetings to stay home for the process hahaha 🥲