The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weekend Bake; Ottawa Sourdough

jombay's picture

Weekend Bake; Ottawa Sourdough

Been working on my own sourdough formula named after where I live and from where the culture was grown. It's not finished so I won't be releasing the formula just yet.

Turned out very well this time although I think I need to increase the hydration a tiny bit as I want a more holey crumb. Maybe make the levain a bit more stiff for increased sourness too.

On another note, I'm moving to Toronto in 5 or so weeks for my 2 year Baking and Pastry course. My new apartment only has a small gas oven. I hear those don't work too well for bread baking. Oh well I guess the huge steam injection ovens at school will have to suffice haha.


Postal Grunt's picture
Postal Grunt

No apologies needed for those loaves.

lief's picture

Great looking bread!  I look forward to the formula when you are ready to share.

salma's picture

Look gorgeous and yummy!



belfiore's picture

Any bread that nice is ready for prime time! Love the scoring and nicely done crust.



BerniePiel's picture

Beautiful loaves, great crust and crumb.  Now where's the butter or brie? And, I second, bring on the recipe----you tease!

Bernie Piel

saltandserenity's picture

Beautiful breads!!  Where are you going to school in Toronto?  George Brown?

jombay's picture

Yes I'll be taking the Baking and Pastry Management course at George Brown. Can't wait to start.