The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Success and a Failure

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Stephanie Brim's picture
Stephanie Brim

A Success and a Failure

 Trial One


First up: the Failure.


They were completely sourdough, but something wasn't quite right. They got a bit too puffed. I'm thinking that the fact that I let the dough come back up to room temperature had something to do with that. I should've boiled straight from the fridge, then baked. It could also be that I didn't get them stretched out quite enough, either.


The taste, though? Perfect. Exactly what I want.



Second: the Success.


This is another basic sourdough rye. No caraway, no sugar...just flour, salt, water, and starter. No complaints. Time to get out the mustard. Or maybe the corned beef...


Just to show that I've been baking. Not neglecting my hobby this week. :)

Comments

korish's picture
korish

I baked some bread last nigh and like always Sucess is not with out failur for me allso. I'm still not ready for bagels though, going to work up my courage for next weakend.


 


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