The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Some sourdough successes...

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pseudobaker's picture
pseudobaker

Some sourdough successes...

After baking one loaf that could double as a doorstop, I've had some success. Here's a European rye (my sister's mother in law's recipe from Austria) - fully 1 kg of white and 1 kg of rye flour in this recipe! A dense and chewy bread with sesame seeds and flax seeds in it. Next time, I think I'll let the dough proof longer for the first rise, so it's not quite soooo dense...

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And, here are my attempts at Thom Leonard's Country French Bread. Those who read my other post know that I had an extremely wet dough last time - this attempt, I had a thicker dough that stayed in my Kitchen Aid bowl and didn't climb the dough hook at all. By the end of kneading, it barely cleaned the bowl. The right hand loaf was baked the same day, the left hand loaf was proofed overnight in the fridge. The taste of the overnight loaf was definitely sourer (and quite nice!), but it didn't rise as high.

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I hope these photos work...

pseudobaker's picture
pseudobaker

Gak!  No photos...anyone else give me a short photo tutorial?  I use Webshots...

 

Floydm's picture
Floydm

Images fixed.

Take the "Post in your blog" code they give you, not the "post in a forum" code. Before pasting it in, click the "disable rich-text" link at the bottom of the text entry field here. Then you should be fine to paste in the raw html.

pseudobaker's picture
pseudobaker

Help, Floyd - I started following the directions in your post before I saw your "images fixed" comment, and now I've messed things up AGAIN!  For the record, I couldn't get the pics to show, even with the "blog" code...maybe I should be uploading my pics to another site?

 Please fix my errors...pretty please?  (;

Floydm's picture
Floydm

The blog code is fine, but you didn't click the "disable rich-text" link. Do that before pasting and you'll be good.