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.
this post was submitted on 23 Jul 2026
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Sourdough baking
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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.