The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3rd try at SD

Darwin's picture
Darwin

3rd try at SD

The flavor is nice, but could be more sour.  The crust did not come out real crisp, I had 3+ pounds of dough cooking, maybe that is too much.  Feel free to critique 

dabrownman's picture
dabrownman

A little more boldly baked and the blisters would have stood out more but really, what's not to like?  Well done!

Darwin's picture
Darwin

Not sure what that means.  I am guessing hotter, longer and darker?   It was rather nice with a bit of Kerrygold butter, great butter if you have not tried it.

I will try again next weekend. ;)

Ford's picture
Ford

For a more sour flavor tru proofing overnight in the refrigerator;

Ford

Darwin's picture
Darwin

Thanks for the tip Mr. Ford.  I found the link below, it might also help.

http://www.thefreshloaf.com/node/1040/lesson-squeeze-more-sour-your-sourdough