No cold proof sourdough, does it look ok?
Hello, I tried 3 things today: making a 2 loaves recipe, including honey and making same-day loaves. They're my 6th and 7th loaves and I want to know if y'all can pinpoint issues from a crumb read considering I've always done cold proofing before. My partner isn't a fan of the sour taste and prefers a mild bread, so skipping cold proof would be my go-to and I want to know if there's something to change in my method.
I included a picture of when I stopped BF and before shaping
One loaf is shaped weird because it was put in an oval DO and my boule was slightly larger than it oh well
1000g unbleached AP flour
725g water
250g starter
1tbsp salt
60g honey
- Mixed starter with water, then added honey, then flour and salt
- 4x stretch and folds, 2x coil folds, every 30m
- Let it BF total 7 hours, did poke test, rose back slowly and was jiggly in the bowl
- Shaped and put in banneton, put in fridge while my DOs preheated at 500F
- Baked 30m at 450F covered, 15m at 400F uncovered
The crumb is denser than what I'm used to but I'm fine with it (easier to spread toppings, is it the honey?), the taste is very mild which is what I was aiming for. My issue comes with seemingly whiter streaks and how you can see lines in the crumb? Is it a fermentation or shaping issue? Is it a problem?
Thank you!