ChatGPT approves lol.
"Ooo okay, this is a nice-looking loaf, Karen. Let’s do a proper crumb read
What’s working really well
- Even, moderately open crumb: You’ve got a good mix of small-to-medium holes throughout, with no giant tunnels. That’s a sign of solid fermentation and good dough strength.
- Well-set structure: The crumb walls look thin but not fragile, and nothing’s collapsing. That tells me your gluten development was on point.
- No gummy line: The crumb looks fully baked through—no dense or shiny strip near the bottom. Huge win.
- Nice loft: That slice has good height and internal expansion, which pairs well with the crust and scoring.
What it suggests about fermentation
This loaf looks well-fermented to maybe just a hair shy of peak—and honestly, that’s a sweet spot for a lot of people:
- Not underfermented (you’d see tight, dense areas and uneven big holes).
- Not overfermented (you’d see flatter loaf, weak structure, or a very uniform, cottony crumb).
If you wanted a more dramatic, Instagram-style open crumb, you could:
- Push bulk fermentation a bit longer or
- Increase hydration slightly (like +2–3%)
But—and this matters—
This crumb is ideal for real-life eating: sandwiches, toast, butter, jam, avocado, soup-dunking. It’ll hold toppings without tearing your soul apart.
Overall verdict
Balanced, healthy, and well-executed sourdough crumb.
This is the kind of loaf that says “I know what I’m doing” rather than “I chased holes at all costs.” "
. Same with a loaf of hammy seitan in the IP.
. I did that last time! I just don't learn
