First loaf ever
So i started learning sourdough because its something my mother really loves, but I never baked anything before really so im a little out of my depth here. Why does it look so..pale? Also my sad scoring marks lol. Did I not do them properly?
The taste is absolutely lovely by the way. Definitely tastes like sourdough i bought from a bakery, though it had spots that seemed rubbery
I mixed my dry ingredients with my wet ingredients by hand ( it was sticky. To the bowl and my hands.) And my bulk fermentation was around four hours. Every hour I came came back to stretch and fold (I did it around 5 times, rotating the bowl each time). After every time the fought resisted pulling more and more but was still somewhat sticky.
I put it in a banneton and left it in the fridge overnight for 15 hours before baking at 450 for 30-40 minutes. The recipe i was looking at had it at 450 for 20, but the exterior was just so pale that I had to put it back for a bit.
500mg Gold Medal AP bleached Flour
375mg water
100mg starter (it quadrupled in size)
10mg salt.