The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first sourdough

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nicktomy's picture
nicktomy

My first sourdough

3 weeks ago I started my first sourdough starter. I kept it going and today I made my first sourdough loaf. I'm so excited that it all worked and tastes so good!! Mild flavour but much like the sourdoughs you buy from the shop only better and fresher.


 


My first loaf probably baked too quickly, it's crusty but a bit dark on the outside. Those who use Celsius - what temperature do you normally bake with?

althetrainer's picture
althetrainer

Wonderful!  Glad to hear it turned out so well. 


I only bake SD sandwich loaves and I don't want too brown crust... that's why I use relatively low temperature, about 350F = 178C, for 50 minutes. 


For crusty boules, I believe,  you will need to raise the oven temperature quite a bit more.  It's very common to bake boules over 200C in a pre-heated oven, on a baking stone.  I have seen some preheat their ovens to temperatures as high as 475F = almost 250C!  Once again I only do sandwich loaves, better let the experts share their experience with you.  Happy baking!


Al





flournwater's picture
flournwater

For artisan and sourdough breads I preheat to 260 celsius, bake on a stone at that temperature for 5 - 8 minutes, then reduce the temperature to 220 -  230 celsius to finish baking.  For sandwich breads, which I prefer to bake in a bread pan, I normally preheat to 220 celsius then reduce to 175 celsius after loading the bread into the oven.