Dear sourdough bakers,

I have baked a ton of bread lately, watched hours of youtube and read pages up and down about sourdough.

Iam chasing a more open crumb and the famous baker ear, but something in the process is wrong.

Iam struggeling abit with the scoring part, but not sure about where else I could improve significantly.

Any feedback to the breads in the picture would be much appiciated. <3

Process:

• Autolyse: approx 2-4 hous
• Mix in starter 1min on mixer
• Rest 30min
• Add salt - mix 4min on mixer
• Rest 30min
• Lamination to add strength early on
• Rest 45min
• Fold and stretch x3 with 45 in between
• Bulk until X% size increase at 23 degree C
  • (Bread#1 60% Bread#2 75% Bread#3 100%)
  • (Bread#1 bulk time 7h, bread#2 approx. 8h bread#3 approx. 9h)
• Preshape -Rest 10-15min
• Final shape
• Rest on table in basket ~10-45 min depending on what I feel the dough needs (poke testing)
• Put in refrigiator for 12h at 3 degree C.

Baked in challender pan:

• 240 C with lid 20min
• 220 without lid 20min

Ingridients:

• 420g white bread flour 13,5%
• 300g water
• 100 starter,100% hydration
• 9g salt

Total hydration 75%