The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A newbie SD

Nomadcruiser53's picture

I started my firm starter last night. This morning I prepared the dough. I did my first autolyse ( I didn't have a clue what that was before TFL). The boules shaped up ok this afternoon. I think they over proofed a little because I had some deflation when I scored the loaves. Using steam was something I wanted to do so I preheated the oven with my cast iron skillet inside along with my stone. In went the boule onto the stone followed  by a cup of boiling water into the skillet. I made use of the parchment tip this time (see, I'm not that slow of a learner). I pulled the parchment out after the first 10 minutes. Here's the results of the day.

It's just a simple all white SD, but I'm happy with the outcome.

The crust is thin and a little chewy with some crackle to it. The crumb is soft and slighly chewy with a very nice SD tang on the palette. Not much oven spring or gringe, so I still have lot's to strive for. Dave

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