The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Just made my first real sourdough loaf

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dwfender's picture
dwfender

Just made my first real sourdough loaf

breadsong's picture
breadsong

dwfender, this loaf of yours, and the crumb ... almost defy description, they look so good!
Congratulations!
:^) breadsong

dwfender's picture
dwfender

Thanks so much! I'm really amazed how successful my starter has been considering the troubles I've had with this one and my three attempts before. 

I find it makes better bread that the SAF yeast I usually use. I might just try and use it every time I bake and rewrite all my recipes. I wish I had an unliited amount of flour so I could just bake away!

carblicious's picture
carblicious

Congrats on the successful bake.  Crumb looks great.

 

dabrownman's picture
dabrownman

bake does not a baker make - but it sure helps!  It helps a lot to remove from memory prior failures easy enough too :-)

Very nice baking.  Crumb, crust and bloom are fantastic and the holes are near holy.......  Way to go.

Yerffej's picture
Yerffej

There's no going back now...........!   Nice bread,

Jeff

dmsnyder's picture
dmsnyder

You have opened a whole universe of sourdough baking. Enjoy the exploration!

David

gmabaking's picture
gmabaking

Your bread is just great looking, if this is the beginning just think of where you can go from here!

dwfender's picture
dwfender

I'm not a beginner baker, but I have never been able to cultivate a sourdough starter and bake anything succesful. I've tried several times, but my starter always dies or I never get it to rise or it collapses in the oven or something dumb. With all my baking experience I am finally able to develop a starter that is healthy enough to create some nice loaves. I mix all my dough by hand and can finally tell the difference between hydrations and when the gluten is developed. 

It's been a long time since I've been able to bake any straight bread so I'm happy to have my hands back on the flour. 

This dough was successful but I think I would like to try it with a lighter protein flour. I used sir gallahad. The loaf was a little too chewy for me. A 12 percent flour would have been nice. 

habahabanero's picture
habahabanero

I'd stick with whatever you did with that loaf! It looks great - the crumb looks pretty perfect to me, and chewy is just what a lot of us strive for. What was the hydration?

dwfender's picture
dwfender

Just a standard 70 percent dough. If you want to check out the recipe, click here