The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norwich Sourdough

BobS's picture

Norwich Sourdough


Fred the starter has come of age, and I've been baking sourdough pretty much weekly. This is a Norwich sourdough with the loaves retarded overnight. I got more oven spring than usual (without retarding); want to try it a couple more times to see if it consistently produces this result.




Paddyscake's picture

Fred's a happy camper! Very nice. Without the retardaton, how was the flavor?



dmsnyder's picture

Very impressive bloom. Hmmm ... The crust photo (2nd photo) looks like a loaf that was retarded.

How was the crumb? Flavor?


Pablo's picture

Your scoring worked out really well!


BobS's picture

The flavor is a bit more sour with retardation, we think. Sorry I missed the crumb shot; the crumb is chewey and relatively open - although a bit more dense than a similar bread I made earlier this week, without retardadion.  Scoring was a lot easier on chilled dough; that helped the bloom, I think.

I need to try it a couple more times and see if I get consistent results. I also like the scheduling aspect: start elaborating starter Fri AM, preferments and shape Fri night; fresh bread on Saturday morning.


susanfnp's picture

Really beautiful loaves!


Gemma's picture

Wow, this is beautiful and it makes me want to bake some bread right away. Thanks as always for sharing your amazing bread pictures and your experiences. online casino