|
|
|
|
|
SearchUser loginFood Buzz
PSAs Recommended BooksFavorite Recipes
|
Submitted by OldWoodenSpoon on October 23, 2009 - 9:37am Norwich Sourdough AttemptThis "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.
OldWoodenSpoon
Filed under:
|
ALSO ON |
Beautiful !
The secret does seem to be in longer term fermentation :)
Ok, I seem to have a winner
the crumb just a touch too wet still, but we shall eventually rise to perfection ;)
and the crumb shot
Looks really good to me...
...better a touch wet than overly dry as far as I'm concerned.
Crumb shot looks very open but still even.
Thank you, ryeaskrye
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 :)
Ahhhhh, life ....
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
You are right, of course
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
Great lookin Boules, OWSpoon!
They look like they are talkin to the flowers!
Sylvia