u/EuphoricPlatform6899

Hi everyone,

after my last bike ride, about 4 hours, I noticed I was putting too much weight on my hands, so I tried moving the saddle back about 6–7mm to test it out. On top of that, I also tried rotating the handlebars inward to align a bit better with my hands. On the turbo trainer I immediately noticed that the weight on my hands is now less, and in fact I can easily hold a no-hands position without falling forward (before I couldn't manage it). This weekend I'll try another long ride to see if it's better, but in the meantime I'd like some advice on other adjustments I could make.

I'm already waiting for 160mm cranks, as I know the current 170mm ones are too long for my height (165cm).

Any advice?

Today I baked bread for the fourth time. The recipe is the same as the last few times: 140g of sourdough starter, 500g of type 1 flour, 340g of water, and about 10g of salt. I mixed everything together and let it rest for about 1 hour, then did 4 sets of folds 30 minutes apart. Compared to last time, I only waited 5 hours before putting it in the fridge. The dough stayed in the fridge for almost 35 hours. This morning I preheated the oven to 250°C with the pizza stone for over an hour, then inserted the bread along with 400ml of boiling water in a tray to create steam. I baked at 230°C for 25 minutes, then removed the water and switched to fan mode for another 20 minutes. At the end I noticed the bottom looked a bit underbaked, so I removed the parchment paper and left it for another 5 minutes. How does it look? The taste is good but I'd like to get a slightly more open crumb.

Yesterday I baked my third sourdough loaf. For the dough I used 500 grams of flour, 130 grams of sourdough starter, about 320 grams of water and 10 grams of salt.

I mixed everything together and let it rest before performing 5 sets of folds every 30 minutes. I left the dough in a bowl for about 7-8 hours until it doubled in size, then put it in the fridge for almost 24 hours.

I turned the oven on to 250°C for about an hour with the baking stone in the middle, putting 150ml of water at the bottom of the oven to create steam. Before baking I scored the bread and placed it on parchment paper on top of the stone. The bread baked for about 25 minutes at 250°C and another 20 at 200°C.

In terms of taste the bread is good, but the bottom didn't bake very well and I'd like to get a more open and airy crumb. Also, the scores I made don't seem to have opened up the right way.

Any advice?