Sourdough French loaf

[Richard Chrz]

Playing with percentages, under proofed this one. It could have been a far better loaf then this.

[rickgregory]

Crumb looks fine to me. I underproofed my last loaf and the crumb is much denser that that.

[MBMorgan]

Looks pretty good to me, Richard ... FWIW, every loaf I've ever baked could've been far better ... not necessarily far tastier but definitely far prettier ... ...

[Skip]

Nice Richard!

[Greygoose]

I’d eat it,,,,
give me some buttah !!!!

[RonB]

The good thing about bakin' bread is that even when it doesn't turn out like you wanted it, most of the time it's still very tasty...

[FireMan]

Oh geez! The first pic just killed me! Outstanding my man.

[bbqLuv]

I like sourdough French bread. Great for Garlic Toast.

[chudzikb]

And so, where is the recipe? And the technique you used? Inquiring minds need to know.

[Richard Chrz]

400 grams bread flour
200 grams whole wheat flour
200 grams of active rye starter, fed 6 hours prior (100 percent on
starter)
70 percent hydration
2 percent salt

Mixed in stand mixer, hand kneaded. Bull ferment for about 6 hours on counter, then moved into a wine fridge at 60 degrees for another 8 hours, then shaped & proofed (these under proofed). baked in a pretty high steamed oven.

[Porkies]

Richard Chrz says "could have been better". I think I need to seriously consider moving away from the no knead recipes haha!

Looks delicious to me!