Hi from the UK! Just made my first ever sourdough and it tastes wonderful and I believe as the starter matures it gets even tastier!
The crumb does not look like sourdoughs I have had before which have a lot more holes. Or will that change as the starter matures?
The bottom looks a mess - I assume this is from when I am doing the final shaping. What am I doing wrong?
The crust is wonderful - but almost too crusty (my MIL will break her false teeth!) How do I tone down the "crustiness"
P.S. - I was lucky enough to spend some time in Tassie a few years ago with some friends who have a farm just outside Launceston. Nearest place to Eden on the planet!
Congrats, looking good.
You will get holes with great technique and great ingredients. THere are stacks of material on youtube that will show you how to go about it. Disclaimer: I have never managed to do it at home! And I think holes are a bit over-rated anyway. The butter runs through them, and the filaments of bread between them can seem a little underdone (because one of the surest ways of getting holes is to under-proof the dough). High hydration (water / flour) about 80% definitely helps too.
However, a nice springy crumb with a range of small holes (Which you have achieved) works very well for me!
As to the crust, you are probably baking the bread for too long!
Sorry, Steve, Forgot about the shaping. Hard to tell what you've done, but this site has a good tutorial on it.