This week in baking: May Day 2015 Another Vermont Sourdough
and I think I'm getting the hang of this sourdough thingy. This week I baked twice, once was a 1.2.3 with a lean toward Rye and today was Hamelman's Vermont Sourdough which is fast becoming a favorite.
I love the 1.2.3 method because I don't have to really think about anything. I just apply my math and voila....bread. Guess I didn't score deep enough although the circular design is there.
Signature W...
Today's Vermont Sourdough also came out very nice and all that's left is half a loaf...out of two loaves. I added a few sunflower seeds to the top of one of the loaves before placing in the oven for a nice change.
My technique is definitely improving and working very well for me is to proof them in the fridge overnight and take them out when I preheat the oven. This then finds me putting dough together late at night, slapping, stretching and folding. They are definitely easier to score....and as you can see, I'm getting better every time!
My husband just loves having fresh bread all the time and if there is any "old" bread left when the new gets baked, the wildlife get a treat. I've thrown out a few loaves into the yard and they disappear within a day or two so everyone benefits.
What's up next? Probably a Forkish Field Blend which competes with the Vermont Sourdough for favorite bread.
Comments
Wendy, I love your progress and your attitude! Wish I had time to bake more often than once/wk. And your husband is a pretty smart guy, figured out all that's required is to express encouragement.
And, check it out, she has her own signature slash! Priceless, You go, girl!
Cathy
I don't think you have to up late doing all the work for an overnight retard unless you want to. I can usually finish up at 8-9 PM and get a 12 hour retard without having to get up too early to bake or be up too late either. The fridge is your friend. You bread is really starting to shine. Well done and
Happy baking Wendy.
because I want fresh morning bread, and I've had a few busy evenings...so when I get home, I make the dough....today though, I finished it before I went out....and tomorrow we'll have a heavy on the rye 1.2.3 sourdough....for lunch...breakfast is reserved for Challah french toast!!!
Thanks for your support!