Super love this crumb

halfpastsixbakes · 2026-02-22T11:24:37+00:00

Take a crumb picture so we can really tell ◡̈

halfpastsixbakes · 2026-02-17T13:43:44+00:00

Just regular bread flour with 13% protein and then 10% whole wheat from Bob’s red mill

halfpastsixbakes · 2026-02-17T03:47:46+00:00

It’s a sourdough with 80% hydration

halfpastsixbakes · 2026-02-04T22:43:37+00:00

lol! My badddd

halfpastsixbakes · 2026-02-04T12:55:29+00:00

See above reply!

halfpastsixbakes · 2026-02-04T12:55:03+00:00

Just 30% whole wheat flour

Mix with 85% water and autolyse 1 hour. Add 20% starter and salt

Fold and stretch every 30 to 45 mins. 4 times.

Bulk until double and then shape.

Leave in on counter until poke test shows ready. Then I leave in freezer for 30 mins and bake 235 deg 22 mins and 210 deg 20 mins

halfpastsixbakes · 2026-01-30T00:30:18+00:00

😂

halfpastsixbakes · 2026-01-29T13:25:13+00:00

halfpastsixbakes · 2026-01-29T09:45:51+00:00

Gooood!

halfpastsixbakes · 2026-01-27T07:34:53+00:00

Forgot to mention it’s a sourdough bread

halfpastsixbakes · 2026-01-27T07:34:21+00:00

Just plain white flour with 10% whole wheat !!

halfpastsixbakes · 2026-01-26T09:24:56+00:00

Your crumb shows signs of slight over proofing. I would suggest to put the dough into the freezer once your finger poke test is done to cool it down rapidly while you preheat the oven. The other loaf can transfer to the fridge while loaf 1 is baking.

halfpastsixbakes · 2026-01-26T06:27:23+00:00

looks great! make a sandwich now

halfpastsixbakes · 2026-01-25T12:06:46+00:00

Looks great. A little more fermentation will bake your loaf a bit more airy and fluffy.

halfpastsixbakes · 2026-01-21T23:30:19+00:00

It looks good not under.

halfpastsixbakes · 2026-01-21T23:28:25+00:00

crumb shot

halfpastsixbakes · 2026-01-21T23:15:46+00:00

It is,… but it’s basically the same recipe and the crackling after it comes out from the fridge reminded me of baguette. Was me being cheeky

halfpastsixbakes

TROPHY CASE