These are my first few loaves! Overall I am very happy with the aesthetics of them, but I did have to wonder how to improve the overall crumb structure. My third loaf was softer and less chewy, but there’s still irregularities in the crumb. Am I still somehow underproofing? Is this a shaping issue? Do I pop the big bubbles during shaping or not? Would love some help! 

Used the recipe from suec76:

125g starter 

325g water

500g bread flour (half AP flour for the third because I wanted a softer loaf)

10g salt 

Fed starter night before and used it regardless of where it rose. One of them it had definitely deflated for a bit before I used it (still turned out ok though!) Mixed everything together and did 3-4 stretch and folds when I remembered to. Sometimes it was 30 minutes in between but there was at least a time I went to the gym and it sat for an hour and a half. I let it bulk ferment for 8-10 hours until my straight sided container said I was at 50-55% or so increase. I originally checked the temperature and let it ferment to whatever the Sourdough Journey chart said, but I got lazy with subsequent loaves and felt like my kitchen was so cold (65F) during the shaping stage that it dropped the temp of my dough before it even went into the fridge. I cold fermented for about 17-19 hours since I put my dough in the fridge usually around 11pm-midnight and don’t feel like baking until the late afternoon. Preheated at 450F, baked covered with 2 ice cubes for the first two and none for the last one for 40 minutes and uncovered for 15. 

I experimented with using a starter fed with ⅓ whole wheat and some rye and AP flour. The last loaf is basically all AP flour with whatever residual whole wheat and rye from what remains after discard. The starter is about a month and 10 days old and was temporarily named Ronald Yeastley before I settled for Rose-anov. 

My first loaves :)