Overall I’m pretty happy with my first sourdough loaf at first glance, although I do think I got too much color on the top.

Its still cooling, but I’ll make a post with pictures of the crumb when it’s done.

Thanks to Claire Saffitz, I would have definitely ruined it if I didn’t watch/read her NYT guide at least 10 times in preparation.

  • sqwEnglish
    6·
    17 天前

    great looking bread. looks cronchy

          • sqwEnglish
            1·
            17 天前

            i tried baking with rye, i found it very gluey in consistency

            • micgerne@lemmy.dbzer0.comEnglish
              3·
              17 天前

              are you adding enough water? I had the same issue with my first few rye loaves, added more water than I normally would with wheat flour and it drastically improved.