The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norwich Sourdough

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dmsnyder's picture
dmsnyder

Norwich Sourdough

SusanFNP's "Norwich Sourdough" is her adaptation of Hamelman's Vermont Sourdough from his book, "Bread." The recipe can be found on Wildyeastblog.com, Susan's wonderful baking blog, under "My New Favorite Sourdough."


I followed Susan's recipe with the following differences: 1) I used Guisto's Baker's Choice and Guisto's whole rye flours, 2) I baked three 500 gms loaves and froze the remaining dough in two pieces for future pizzas, 3) I cold retarded the loaves overnight, and 4) I baked the boule at 440F, 20 degrees cooler than the bâtards, to see how I liked this bread with a lighter-colored crust.


We had a few slices of the just-cooled bread with a salad for lunch. It was delicious - moderately sour with a crunchy crust and chewy crumb.



Something for blister lovers: The crust of the boule



 


And for the crumb-obsessed:



 


David

Comments

xaipete's picture
xaipete

The crust of the boule looks terrific David, and the crumb likewise! Do you think using Guisto's Bakers Choice as opposed to KA AP made any difference?


--Pamela (just back from vacation w/o any bread )-:)

dmsnyder's picture
dmsnyder

Welcome back!


I have baked very few breads using AP flour. I have no good reason, except I have such a stock of specialty flours I'm always trying out.


I never go away without leaving bread in the freezer for my return! In fact, we try to have what we need to prepare a dinner on hand, in case we are too pooped to stop at the grocery.


Well, you just have to wake up your starter and get it back in business!


David

SylviaH's picture
SylviaH

David, these are Beautiful loaves and photos are great too!


Sylvia

dmsnyder's picture
dmsnyder

David

blackbird's picture
blackbird

Always nice to see such good photos from a man who makes alotta dough, lol, just great bread, now I'm hungry.

susanfnp's picture
susanfnp

Good show, David!

dmsnyder's picture
dmsnyder

And thanks for the formula, the idea of using some of the dough for pizza and for all the work you do on wildyeastblog! You are a terrific resource to the home baking world-wide community.


David