The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Filomatic's blog

Filomatic's picture
Filomatic

Dear Loafers, below are photos of my first sourdough loaf, and I'd love some critical feedback.  Do any more experienced bakers see defects in the crumb, for instance?

This is a BBA Poilane style loaf recipe from Breadtopia, http://breadtopia.com/whole-grain-sourdough/.  I used a Le Creuset instead of a La Cloche, and the bottom was a bit darker than ideal.  I should have checked it once I removed the lid for phase two of the baking.

The starter was a 100% hydration white bread flour with a two-week rest in the fridge.  The flavor is delicious and complex with a good but mild sourness.  The crumb looks a bit dense, but it is not dense in mouth feel.  It has a pleasing chew.

This was my first use of a lame and I really loved it, although as you can see I scored much too close to the center.

Cheers,
Phil

Pages

Subscribe to RSS - Filomatic's blog