Sourdough crumb I was looking for

[voyager 663rd]

My previous s/d breads tasted great but the crumb wasn't quite right. I had used a food processor on pulse to eliminate most of the kneading work (time and muscle) and I inadvertently over-worked the dough.

This time I'm doing it the old fashioned way--all by hand. The crumb turned out how I expected s/d bread to turn out.

The crust shatters when cutting and is nice and chewy. The open crumb is just so tender.

Lesson learned->do it the old fashioned way for better results.

 

[chopsaw]

Yeah ,, looks perfect . Last one I did was all hand work , baked same day and had the results you did .
Perfect crumb .
I took one out today that's been in the fridge 4 days . Interested to see the difference .

That bread looks fantastic . Nice work .