I’ve been baking with T65 flour lately, and I really love the flavor, aroma, crust, and crumb. But I’m not completely satisfied with how it looks. It’s not bad at all—actually quite pretty, almost like a lotus—but I’m a bit picky and have a certain picture in my head of how it should turn out. The oven spring just isn’t quite what I’m aiming for.

I’m not sure where things might have gone off—maybe the hydration was too high (though it’s only 60%)? Or perhaps it’s my proofing schedule (45-minute interval coil folds, 2 hours bulk fermentation, and 12 hours cold retard, which I usually do given my local temperature). The crumb looks fairly well-proofed to me, though I do wonder if it might be slightly over-proofed.

I’d really appreciate any advice or thoughts you might have. 🙏🏽

#foodstr #sourdough #asknostr