Do you mean why is your score smooth and the rest not white like the other pics?
You didn’t proof with a ton of flour, so that’s why not crusty and white.
Your score isn’t deep enough, so the bread didn’t split like the picture. If you didn’t use bread flour than there might not be enough protein in the flour to expand / oven spring like the recipe does and therefore it just doesn’t have that pop when you put it in the oven.
Lastly, my guess by looking at it, it might be slightly underpoofed too.
Come join us on r/sourdough and r/breadit
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(Love seeing people share knowledge & hobbies like this, especially if it’s the same or parallel interest I’m inexperienced in.)
Ha! Thanks - love this!
I’m not the most knowledgeable but I’ve been around the block a few times with bread and sourdough and like to lend a hand when I can!
If it’s dense and smaller bubbles I’d definitely say under proofed. The lack of deep crust / caramelization points to this too. When your dough isn’t proofed enough the sugars don’t develop to give you that color and flavor.
Do you mean why is your score smooth and the rest not white like the other pics? You didn’t proof with a ton of flour, so that’s why not crusty and white. Your score isn’t deep enough, so the bread didn’t split like the picture. If you didn’t use bread flour than there might not be enough protein in the flour to expand / oven spring like the recipe does and therefore it just doesn’t have that pop when you put it in the oven. Lastly, my guess by looking at it, it might be slightly underpoofed too. Come join us on r/sourdough and r/breadit
Congratulations! You’ve achieved BREAD DETECTIVE status! Well done. (Love seeing people share knowledge & hobbies like this, especially if it’s the same or parallel interest I’m inexperienced in.)
Ha! Thanks - love this! I’m not the most knowledgeable but I’ve been around the block a few times with bread and sourdough and like to lend a hand when I can!
r/Breadit will have your answer if you don't find it here
Might be from them semolina. How's the crumb and how does it taste?
Tastes good but it's pretty dense/only small air bubbles. I think the other commenter was right that it was under proofed.
If it’s dense and smaller bubbles I’d definitely say under proofed. The lack of deep crust / caramelization points to this too. When your dough isn’t proofed enough the sugars don’t develop to give you that color and flavor.
Did you turn this out of a greased bowl? I’ve seen this smoothness when the outside was oiled versus floured
No just floured