Bulger Wheat Sourdough collage
Also made some Green Onion "Pita" Bread
Beautiful! Look delish
Love the first photo, very nice loaf. Green onion pita sounds great to. A local gyro shop makes their own flat bread fresh every day and it makes a big difference. Pita & flat breads are on my to do list. :)
Thanks Darwin for your nice words.
So what are you slathering in the top of this bread before slashing? I've been wanting to make Derek's scallion bread for some time mow and your pitas remind me to do it! They sure look good enough for a fine shwarma:-) Well done and happy baking
Sorry DA there is no slathering going on here. I proof for 18-20 hours, slash and bake.
Thansk for the kind words on the "Pita"
I should have looked more closely at the baked loaf. It is a fine looking loaf for sure,
Cheers DAB, thank you for the kind words.
(Side note- proof read before saving, hahaha)
It seems I have to edit evey past I make :-)
Way to go.
These look great as usual. I've been meaning to make some pitas and yours look perfect.
Thank you Ian. Congratulations on getting the feature again, well done! I've given up trying to get the feature. I don't have the eye you have for pictures and my loaves are fairly strait foward.
Thanks. Hey, you are certainly worthy of getting a feature. I'm sure Floyd will be happy to pick you soon enough.
Wonderful post, and your sourdough loaf looks beautiful. I have a question about the scoring you did. I just posted in the 'Challenges' forum myself about my scoring woes on a loaf very similar in shape to yours: I am slashing straight down the middle and achieving a sadly lopsided loaf. I notice that you score towards one side of the loaf, with beautiful results, and am wondering if you could explain the reasoning behind that cut or maybe point me towards somewhere I might read more about it. Thank you!
It is a personal preference, that's all. If you look at the formula you are using, the slashes are not in the middle of the loaf. The formula has much more starter than I use so you might be getting too much spring, if that is possible. I don't want MY slashes any deeper than my fingernail from cuticle to the tip of my finger, too much and you could have a bit of blow out.
Your crumb looks spot on.
Ahh I didn't consider the question of too much spring, but now that you raise the issue, I did use an all-rye starter this time, which nearly triples in volume when fed. Thanks for the insight! Next time I'm going to try your style of slash, in any case. Fingers crossed.