![](https://breadwinner.life/rails/active_storage/representations/redirect/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaHBBaThCIiwiZXhwIjpudWxsLCJwdXIiOiJibG9iX2lkIn19--8b9924aaadd48d0f3946df1d58a3805501512d90/eyJfcmFpbHMiOnsibWVzc2FnZSI6IkJBaDdCem9MWm05eWJXRjBTU0lJYW5CbkJqb0dSVlE2RTNKbGMybDZaVjkwYjE5bWFXeHNXd2RwQXBRRGFRSTRBUT09IiwiZXhwIjpudWxsLCJwdXIiOiJ2YXJpYXRpb24ifX0=--3c9c478242e8378fd5ebcdeae275762495f9550c/PXL_20201227_213600667.MP.jpg)
No-Knead Sourdough Bread
Recipe SourceHere's how Brendan rated their bake:
What went well?
First bread bake experiment in the anova, got great spring and amazing crust.
What didn't?
Crumb feels too spongey but might just be underbaked.
Baked: December 27th, 2020
Posted: December 27th, 2020
Other notes
This was my first bake with the anova combi oven. It's a little underbaked because our normal oven runs about 25-50 degrees too hot, not used to temperature being as advertised! Pretty good oven spring in the anova though, with the humidity control around 70%
Ingredient
Weight
Bakers %
Starter
227g
38%
Unbleached White Bread Flour
602g
100%
Water
397g
66%
Diastatic Malt
7g
1%
Salt
18g
3%
Hydration
66%
Fred Benenson
December 29, 2020Wow! Great scoring. I think the crumb sponginess you're seeing is the result of overproofing – did you change much about that part of the process?