I am still very new to sourdough, this is what I baked today.......qahtan
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The crumb structure is not bad at all, maybe needs a little more proofing. How long are you letting it rise for?
Yes I figure a little longer wouldn't hurt....
next time. :-
Looking good, nice blisters in the crust, would like to see a photo of a sliced loaf.
Apart from the usual blunders still to come that we all make I would say you are now a "Baker".
Well thank you Bill............
I will slice one tomorrow, so will post then.
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