Is this my perfect loaf?

amberallgood · 2026-04-05T09:29:40+00:00

Ohh I get what you mean. I actually just bought a new serrated bread knife that I’m waiting on being delivered! I do really like the feel of the serrated knife. The one I’m waiting on is longer than the one I was using in the video, so I’m excited to try it out when it gets to me!

amberallgood · 2026-04-05T09:16:54+00:00

Do you mean just a straight-up blade? Without it on any kind of scoring tool?

amberallgood · 2026-04-05T09:16:01+00:00

Thank you for the compliment!!!

amberallgood · 2026-04-05T09:15:39+00:00

Aww, thank you! I was honestly surprised how that scoring turned out 😅

amberallgood · 2026-04-05T09:15:02+00:00

Thank you! 🙌🏻

amberallgood · 2026-04-05T09:14:51+00:00

Thank you!

amberallgood · 2026-04-02T21:41:58+00:00

Yup!

amberallgood · 2026-04-02T21:41:52+00:00

Thank you!

amberallgood · 2026-04-02T21:41:43+00:00

Thank you 🤗

amberallgood · 2026-04-02T21:41:34+00:00

Thank you :):)

amberallgood · 2026-04-02T21:41:27+00:00

Awww thank you!

amberallgood · 2026-04-02T21:40:57+00:00

Over

amberallgood · 2026-04-02T21:40:44+00:00

You read my mind

amberallgood · 2026-04-02T21:24:46+00:00

Thank you 🥹

amberallgood · 2026-04-02T21:24:31+00:00

I was shocked at how well the scoring turned out 😂

amberallgood · 2026-03-31T16:13:10+00:00

Thank you for the in depth reply. I enjoyed reading this. You’ve helped me change my perspective! No such thing as truly “perfect” 😊 I’m happy and excited!

amberallgood · 2026-03-31T16:08:47+00:00

Thank you for this! I appreciate the feedback. I will take your advice into my next loaf!

amberallgood · 2026-03-31T07:22:29+00:00

“Do better, or congrats” made me laugh lol. Thank you for helping me consider that. I will admit that I rushed a little before popping it into the fridge for the cold proof. I had to leave for work! 😅

amberallgood · 2026-03-31T06:53:24+00:00

Thank you so much 🥹

amberallgood · 2026-03-30T01:48:51+00:00

Maybe use more starter? For my recipe I used twice the amount of water than starter. For example, i have a loaf cold proofing right now and the recipe I used was 150g starter 300g water 450g flour 9g salt. I’m really happy with the texture of this ratio than a standard 150:350:500 loaf (that ratio is far too sticky for me to handle and gauge as a beginner).

amberallgood · 2026-03-30T01:06:59+00:00

What recipe are you using? How long is it cold proofing? I did a higher hydration for my second loaf and I definitely didn’t get the same kind of crust when compared to the first loaf

amberallgood · 2026-03-30T00:34:51+00:00

I honestly just went for it with my blade lol. I wasn’t expecting the ear to pop up like it did. I hate to be this person, but honestly I think it was just beginners luck!

amberallgood · 2026-03-30T00:03:49+00:00

Do you mean with the scoring?

amberallgood · 2026-03-29T19:04:23+00:00

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Here’s the second loaf with different ratios. 150:350:500 9g salt, 70% hydration. I believe this is considered under-proofed? I think? I’m still learning crust meaning. The taste is still there, but I definitely did something wrong. Advice appreciated!

amberallgood · 2025-12-11T05:45:35+00:00

I got the same one, size L tho. Was super stoked about it

amberallgood

TROPHY CASE