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Greg
@greg
I never get a good ear on my sourdough loafs and can't figure out why I feel like my score is pretty deep, and I spray some water to create steam which I read should help. Any ideas?
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Michael
@michael
Three options: Angle of the score (flatter angle generally gets you a more defined ear) Lack of tension in shaping/bulk fermentation Under/over proofing My guess would be #3, how’s the crumb look? If you slice off the bottom inch the whole way across that may help to debug
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Greg
@greg
debug bread lol I like that here’s the crumb, more airy than previous loafs so I assumed the fermentation was better but maybe still not enough ?
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Michael
@michael
By the somewhat flat shape and the pretty uniform distribution of air pockets I'd guess underproofed actually Other possible culprit is a not particularly active starter, you could try feeding it more often before the next batch too
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Lars Jaakko Havro
@larsjaakko
Hello it’s me, random guy with an unwelcome opinion: uniform distribution happens later in the ferment, so not really a sign of underproof. Underproof tends to give irregular crumb, large pockets surrounded by dense areas. As ferment goes on, larger bubbles collapse and split into smaller-> progressively more regular
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Michael
@michael
Ah whoops, 100% agreed. I wrote underproofed but meant overproofed This is what I get for trying to respond to WC while chasing around my 8mo old. Thanks for the catch :) Sorry Greg!
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Greg
@greg
Interesting! I heard it's hard to overproof bread in the winter but maybe I'm doing it somehow lol Will try a shorter ferment next time, ty!
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