I decided to start a blog to keep a log of my baking and hopefully get some feedback on my efforts. Rather than start by driveling on about how long I've been baking for etc. (plenty of time for that).  I think I'll get straight on to posting this mornings efforts.

It's a sourdough Pagnotta from 'BAKER & SPICE: exceptional breads' by Dan Lepard & Richard Whittington. I changed three things from the original recipe: more water; the 800g total flour to 325ml total water seemed to dry to me so I upped the water to 400ml, proved overnight at cold room temp and I proved and baked it in the same oiled silicon loaf mould. I think the texture of this loaf is superb, hard crispy crust but with a light and soft crumb. The flavour is mild enough for me AND sourdoughphobic housemates to enjoy. The only thing I didn't like was the crust was a little oily on the sides in contact with the loaf mould and without a proving basket I'm strungling to think of another way to help keep the batons shape over the long slow prove. Any ideas?

This is my first blog entry (on TFL or any site for that matter) so critisicm, feedback or praise both of the blog and the bread is very welcome.

I finally made the Sourdough Pagnotta that has been so praised here 3 PAGNOTTA AND ONE SEMOLINA ON LEFT

So I have baked a lot of bread this weekend, if you count Friday.  Friday saw the BBA pugliese.

Sourdough Pagnotta

Sourdough Pagnotta (1)