My second sourdough attempt
I am new around here and new at sourdough. I have made a lot of "hybrid" loaves, with a starter and some commercial yeast, but this is my second real sourdough. My first attempt was going pretty well until I accidentally baked it on wax paper and not parchment paper and it sealed together....that was pretty disappointing! Anyway, the quality of these pictures isn't great becaue I found this thread after I had already cut the loaves! I don't have anyone to give me a real opinion about them because everyone is just excited about homemade bread, so I thought I'd share here. The texture and taste was decent for my second time but I can always see millions of ways to improve. I used the recipe for Basic Sourdough Bread from Peter Reinhart's "The Bread Baker's Apprentice".
Anyone have an idea about that strange dark line in the bottom middle? A shaping flaw I guess, but I don't know what I did.
I did use an egg wash on the outside, which accounts for the blisters but next time I will attempt without the wash. I definitely could use some work on scoring. I think I need a sharper knife.
Anyway, after tasting these loaves I can barely believe I loved the "hybrid" loaves!