First time delving into actual Sourdough Levain and dough handling techniques.
The color and flavors are there...The crumb (inside part) was a little dense and chewy. Obviously it should have been much more light and airy. I think I over proofed it, but still not bad for my first time making real Artisan Bread. Practice Practice Practice....
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
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Thermoworks Thermapen
Temp Spike
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Awesome looking! For what I see, perhaps it was undercooked (although you have a good thermometer, so probably not), or maybe you could increase your hydration? What was your hydration?
looks awesome though! I bet it tasted even better!
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