These are some great breads and this might be one of those bakes that you remember for years to come.

It is a bit contradictory when you think about it to have open crumb and bread that is a little dense because really what we're after is something that feels light in the hand and also light in the mouth.

I do know that when I have a very large batch of dough that it does ferment more rapidly than if it's two smaller pieces of dough. So maybe that is what you experienced here?

If you look on their website, because the recipe originated from the tartine bakery, you will see that they like their bread pretty dark, maybe even darker than this one: https://tartinebakery.com/about/tartine-bread

Well done, it's been lovely to see the resolution!

Heh, maybe it was the lighting but was also trying to ask if the one with the darker crumb has more whole-wheat?

Beautiful breads Sneekee!

What is the difference and which one did you like the most?

Ori Di Sicilia’s Pane Base Riso

What is interesting about this flour is the starch is rice starch and not the usual tapioca or potato.

When it comes to your own flours, what did you end up using? Do you use a mix of white and brown rice? And for starch did you manage to get hold of rice starch, or do you do 'the usual' say and go for a blend of tapioca & potato starch?

I assume too, from looking at your crumb that you are using some psyllium rather than xantham gum.

That is one amazing looking gluten-free loaf, especially since gluten-free is actually much harder to succeed with as opposed to regular gluten-containing bread. That has been my experience! So this is a truly amazing bread, well done, and I hope you can repeat it.

I couldn't work out from your post if you were using your own flour mix or if you were using a commercial blend such as Caputo fioreglut?

Also, what is interesting for me is the somewhat long ferment that you manage to get away with without having a floating crust or anything funny like that. Maybe it's a good idea to do a bit of shaping before baking.

Some of the gluten-free sourdough recipes that I have followed, such as Aran Goyoaga's have a very rapid fermentation - one hour with lots of starter - and then it's pretty much into the oven otherwise you do get some of those defects like the floating crust. And recipes like that also have a very long baking time.

Thanks for sharing!

Great to see you posting here again, and a good looking loaf that I'm sure was well received by the grandparents.

All good questions!

The most important thing is how strong the starter is and the number of hours that the dough can have at a temperature in between 22 and 27 degrees C (71-80F). It is at those temperatures that your starter can be active and do what needs to be done to raise your dough.

If your kitchen is cold or your starter is new and not very capable yet, then perhaps three hours at room temperature may not be enough. A lot of people measure things like how much the dough has increased in volume as a way to assess if it had enough fermentation time, and that is what I would recommend: looking for the dough to double, even if it would take say six hours if your kitchen was cold.

Very nice! Well done.

A little hard to tell from the crumb (looks like there is a line of larger bubbles), so my instinct is that it could ferment for a little bit longer, and that will make it less dense.

It's really personal taste. I have been gravitating to more and more whole wheat. Now I do mostly whole wheat fairly often, with some VWG added to get a bit of volume.

Beautiful large loaves!

How much whole wheat do they have in the dough?