The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Norwich Sourdough Attempt

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OldWoodenSpoon's picture
OldWoodenSpoon

Norwich Sourdough Attempt

This "almost" worked out, but my shaping needs much practice.  The bread is wonderful though.  Because of life I ended up refrigerating the dough for bulk fermentation for about 14 hours due to a last minute meeting on the road, but these baked up very nice.  The crumb is soft and creamy, and has great flavor.  The flavor is no doubt thanks to the long and slow bulk fermentation.  Clearly I need to watch SteveB's loaf forming video a couple more times though.  My sister-in-law says "They have character.".  Maybe she's right.


Norwich Sourdough


 


OldWoodenSpoon

AnnaInMD's picture
AnnaInMD

The secret does seem to be in longer term fermentation :)

AnnaInMD's picture
AnnaInMD

the crumb just a touch too wet still, but we shall eventually rise to perfection ;)

AnnaInMD's picture
AnnaInMD

ryeaskrye's picture
ryeaskrye

...better a touch wet than overly dry as far as I'm concerned.


Crumb shot looks very open but still even.

AnnaInMD's picture
AnnaInMD

I can't believe I am so excited about baking a decent bread, but this is truly an art and I am learning to stick to directions rather than figuring I can do it by myself :)

dmsnyder's picture
dmsnyder

Gotta work around it, somehow.


Your boules have that charming rustic look. If they are good eating, they are a success. Symmetry is vastly over-rated.


Nice crumb. Nice photo.


David

OldWoodenSpoon's picture
OldWoodenSpoon

David, and I know it. But among the most common advice I hear on TFL about baking is "Let the bread speak for itself", and this bread is saying to me: "Ya need some practice dude"! It is far from unacceptable. It is not yet good enough though. Besides, I can use the excuse to bake more, in the name of practice.

OldWoodenSpoon

SylviaH's picture
SylviaH

They look like they are talkin to the flowers!


Sylvia