The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

best ever sourdough loaf

  • Pin It
simon3030's picture
simon3030

best ever sourdough loaf

Sorry, I just had to tell people about my latest bake - this is a sourdough loaf, using the recipe from my course with Tom Baker @loafonline. I've had trouble getting my starter to maintain it's heart, so having taken advice from all sources, and particularly azeliaskitchen.net, I refreshed my starter with rye.

I keep it in the fridge, as I only bake weekly, so left it out overnight to warm up, refeshed it yesterday morning with rye (78g starter, 78g rye flour, 100g hot water). I made the dough last  night at around 7.30, 564g 12.5% protein white bread flour, 299 g water, 9g salt, plus 208 g starter. I stretched & folded three times and then popped it into the fridge at around 11.30. Took it out at 06.45 to let it warm up, and baked at 11.30 a.m. I use a stone (granite worktop saver), which is pre-heated, and scattered with semolina.

10 mins at 240C, 30 mins at 180C - et voila!

I was just so pleased - best slashes (I now have a razor blade lame from weekendbaker.com, and obviously still need to practice), and great colour & crust. I'm looking forward to trying it...

Yerffej's picture
Yerffej

You should be pleased as that is one great looking bread.

Jeff

simon3030's picture
simon3030

cheers Jeff, thanks for the complement - I need to learn how to use my lame better though....but hey, it'll taste good, whatever it looks like!

jcking's picture
jcking

Simon,

Your dedication and hard work has paid off. Wishing you success in the future. Take notes and practice, practice, practice.

Jim

simon3030's picture
simon3030

Jim - I did take notes, but you can bet that next time it'll be different - you know what sourdough's like...I always think of it as female....changes it's mind week by week...

gmagmabaking2's picture
gmagmabaking2

That loaf looks amazing!

 

SallyBR's picture
SallyBR

Awesome looking bread!   Truly spectacular!

 

don't you love when something works so well?     

 

 

simon3030's picture
simon3030

Sally - yep, it has to be said....I had this feeling it was going to turn out ok, as the dough felt better & better every time I stretched & folded...we are quite sad though aren't we all, admiring a loaf of bread!!

dabrownman's picture
dabrownman

I'll take my slice with a little butter please and some jam on the side for the second slice - and make them big slices too!!!

simon3030's picture
simon3030

 no, it's much better with great Stilton cheese & a pickled onion...and perhaps a pint of Guinness..

dabrownman's picture
dabrownman

have 1 pint of Guinness.  It is simply not allowed.  Stilton sounds English and we Irish are partial to Kerrygold Ancient White Cheddar:-)

Syd's picture
Syd

Beautiful looking bread.  Nice shaping as evidenced by the height you achieved.  I can tell from the blistering there is a lot of flavour in that loaf.  Would love to see a crumb shot. 

Nice baking,

Syd

simon3030's picture
simon3030

Syd, I'll post a crumb shot when I can...

simon3030's picture
simon3030

here it is..

pretty pleased with that, tastes good..

I often get the problem at the base of the loaf - it's baked on a stone...any ideas?

longhorn's picture
longhorn

The lighter color of the crust on the bottom leads me to conclude you are not getting the stone fully heated to oven temp when you load. That impression is reinforced by the finer crumb structure and gummy look just above the base. Looks like you are heating the stone for maybe 30 minutes rather than an hour. Another possible contributor (but not terribly likely) is that in plopping the loaf onto the peel you are somehow degassing the base but... that doesn't feel right because the crumb and oven spring suggests the dough is well developed and therefore should be durable. My money has to be that the stone is not up to temp.

Good luck!

Jay

simon3030's picture
simon3030

Jay, you may be right - the stone was only heated for around 20 minutes...I'll pre-heat for longer next time - I have had this issue before, and thought that as the stone was hot, that wasn't the cause, so I appreciate your experienced eye!

I'll let you know, baking Friday..

Simon

longhorn's picture
longhorn

The real telltale is that the oven spring looks great about a half an inch above the stone - and the crust is light on the bottom. I don't think I have ever seen a loaf spring that well on the top and be that flat on the bottom. The bread reacted beautifully to the heat of the oven, but the stone "insulated" the bottom of the loaf. Make that loaf on a hot stone and it will be glorious!

Bake on!

Jay

longhorn's picture
longhorn

Looks good! In every respect! Way to go!

Jay

Occabeka's picture
Occabeka

Lovely, lovely loaf there!

 

Occa