The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Susan's simple sourdough boule, crumb shot

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AnnieT's picture
AnnieT

Susan's simple sourdough boule, crumb shot

I took this loaf to supper with the family and their house has much better natural light than mine which helped the picture. The first slices were really holey but the center of the loaf had a tighter crumb. The flavor was excellent and the crust crisp and it did sing, very slightly. Next time I am going to use my more liquid starter for comparison and of course there is always a next time... A.


 


Comments

weavershouse's picture
weavershouse

Great job with this recipe Annie. Do you like it better than your regular Susan's SD made with about 3/4 cup starter? Is that one of your bread bags in the backround?


weavershouse

AnnieT's picture
AnnieT

Thanks for the kind words, weavershouse. I really like the recipe but I'm not sure about giving up on my old standby. I started another one today with my regular starter and I cut back the water but maybe not enough - the dough is pretty slack. It will be interesting to see how it compares with the firm starter. Yes, that is one of my bread bags, good eye! A.

Marni's picture
Marni

This looks great!  What flour do you use?  I also make the loaf w/ 3/4C starter - love it!


Are your bags simple drawstring cloth bags?  What type of fabric?


Marni

AnnieT's picture
AnnieT

Thanks for the kind words, Marni. I used KA bread flour and KA white whole wheat - no high gluten flour here on the island. I tried the simple boule with my regular starter and don't think it was as good. It was for my hairdresser and I didn't think I would get to see the crumb but his wife was already breaking off the crust to eat before I left and as far as I could tell it wasn't as open as the one in the picture. She also said it wasn't as sour as our favorite 3/4c starter bread which is what I usually give them. I make the bags out of 100% cotton from my quilting stash, and I do French seams so that they are really washable and a casing at the top for a drawstring. One of the girls at the post office asked for some of my starter so I think I will make her a loaf to go with, probably back to my go to recipe, A.

Marni's picture
Marni

Do you store the bread in the bags after it is cut, or only before? 


My mother used to make those exact bags for our  school lunches.  She was environmentally ahead of her time.  I bet I can get her to make a few for me.  I cringe at the sight of a sewing machine. (Now if I could crochet the bag...)  ;)


Marni

AnnieT's picture
AnnieT

I mostly just use them to give bread as a gift, and usually people give them back to be refilled. I keep my cut loaf on the bread board with a linen teatowel over it, and as it gets "older" I put a plastic bread and food bag underneath to keep the cut side from drying out too much. I made some of the bags to fit Scali loaves - which reminds me I haven't made them for a while. Oh dear, so many loaves, so little time, A.

Marni's picture
Marni

Thanks Annie for taking the time to answer all my questions.  I store my bread the same way.  It works well.  Always open to new ideas though.


Thanks again,


Marni