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.
Update, here’s the crumb.
ok then, make me jelly
seriously, though: what’s your secret?
Blind luck as far as I can tell.
I followed Claire Saffitz technique as closely as I possibly could. Although I switched to a 4/1 bread-flour/rye ratio(because I already had them). I think it was fortunate that on the day I was making the dough it was relatively warm in my apartment.
I did minorly fuck up at the very end, by cutting in too soon, so it slumped a little.