The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough boule

hmcinorganic's picture
hmcinorganic

sourdough boule

I started the rye starter last weekend and it came together quickly and was fermenting away so I decided to try to make a batch this evening.  I also made two boules of french bread, but the dough was not behaving well;  too wet, and they spread sideways.  However, these turned out great!  (I followed the recipe from Bread Bakers Apprentice, basic sourdough):

Nice golden crust.  I like the way these look.  They are a little flat, but not bad.  I meant to do more stretch and folds (I only did one after an initial short round of kneading) but the day got away from me.  I haven't tried the little pointy cuts before; they're fun.

Comments

hmcinorganic's picture
hmcinorganic

waited as long as humanly possible to dive in.  Not too sour.  nice texture though.

RobinGross's picture
RobinGross

The loaf looks beautiful.  How did you do the scoring - get that shape with the cuts?  Thanks!

hmcinorganic's picture
hmcinorganic

I used kitchen shears to cut 15 or 20 little triangles.  I got the idea from Reinhart's Breadbbakers apprentice on page 76.  Looking at that picture now, I think I need to up my temperature (preheat longer?) or cook slightly longer to get a bit deeper color.