The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

123 Sourdough - V. 6.0

BethJ's picture
BethJ

123 Sourdough - V. 6.0

I have just finished my 7th consecutive bake of the 123 Sourdough recipe (well, 8th if you count the first attempt which never made it into the oven). 

My best yet!   I've been documenting my results on this forum, and taken much of the advice I've been given here.   I've increased my bake time (and do a greater portion of the baking uncovered), switched to dividing the dough before a long proof in the fridge (as opposed to after), and baking fairly cold (1 hr 15 minutes on the counter after removing from the fridge, and while the oven heats up). 

In addition to better bread, my slashing is improving from practice (although still far to go).  And I should add my bagels and pizza dough have greatly improved as a result of incorporating all the discard starter I've been generating from the 123 bake.  :)

Happy Camper!

 

Danni3ll3's picture
Danni3ll3

Actually, that is more than just nice! It’s gorgeous! How does it taste?

RichieRich's picture
RichieRich

Holly molly, that just grand. 

BethJ's picture
BethJ

Toasted with butter and home-made jam.  :)  From past bakes I can say, however, the sourness is more pronounced the 2nd day, which I prefer for flavor, but the texture is always better the 1st day after I bake.

Lazy Loafer's picture
Lazy Loafer

I'm very impressed with that loaf, crumb crust and all! So now you've mastered that one, what's next? Change up the flour mix a bit? Add some onions, or raisins, or ... ? :)

DanAyo's picture
DanAyo

I don’t know how you could improve this bread. It is perfect, ant that’s coming from a perfectionist.

Beautiful in every way...

Dan

RichieRich's picture
RichieRich

Holly molly. That is just great!! Can you point me/us towards that recipe?

RichieRich's picture
RichieRich

Holly molly. That is just great!!  How do I delete this double post?

DanAyo's picture
DanAyo

Richie, I think your only option with a double post is to edit one of them and put “Deleted Post” in the body and also the subject line. I too, get double post from time to time.

Dan

leslieruf's picture
leslieruf

beautiful.   very well done. As Lazy Loafer says... what’s next?

Leslie

BethJ's picture
BethJ

I think I want to bake it about 3 more times just to make sure I've nailed it!

@Richie:  search this site for 123 Sourdough, and you'll find a lot of discussion about it.

I've been using:

200 g. starter (100%)

400 g. water + 24 g.

600 g. flour (300 g. AP flour + 300 g. bread flour)

2% salt

 

alfanso's picture
alfanso

Crust, crumb, scoring results.  This one's got it all!

Here is the reason for double and triple postings.  Sometimes the "system"/website/server does not instantly post your comments or new posts.  There is occasionally a lag of as much as 15 minutes between hitting SAVE and the posting to occur.  

All of the double postings are from folks who think that they probably didn't hit SAVE the first time (but they did), or think that the system didn't recognize it (but it did).  The system doesn't know better and acts upon your request - the second SAVE becomes a request for a second posting.  

Here is the place where a little knowledge and patience pays.  If you don't see your comment post "instantly", just don't hit SAVE again.  Wait and it will eventually show.  I've never had a comment which I SAVE fail to eventually show up.  Ever.  

syros's picture
syros

I love the 1-2-3 recipe! Great place to learn and play with. Lovely lovely!

Sharon

latanante's picture
latanante

all that and add some roasted garlic and basil...