The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

It's great to be baking again

davidg618's picture
davidg618

It's great to be baking again

I mentioned in a post about a week ago I'd been laid up for seven weeks, unable to walk more than ten steps, let alone bake bread. The last four days I've been baking sourdough--two variations of the base 45%/45%/10%:Bread Flour/AP Flour/Whole Rye Flour; 68% Hyd., and 28% prefermented Bread Flour in the sourdough starter--nothing fancy, nothing new but just being able to bake leaves me humble and grateful once again I can.

My starters had gone neglected for the same seven weeks, but last week i resusitated them (2) with a couple days of feeding every 12 hours at room temperature. They responded like long-lost friends. Friday and Sunday I built formula-ready starters, and baked two loaves on both Saturday and today.

It's good to be back!

Here's today's bake

and a crumb shot of Saturday's bake

David G

Comments

dmsnyder's picture
dmsnyder

I'm glad you're able to bake again. Your loaves certainly look like your skills didn't atrophy. They are beautiful!

David

AnnaInMD's picture
AnnaInMD

The results are beautiful ! Hope you are 100% again soon.

Anna

Mini Oven's picture
Mini Oven

:)   Super Baguettes, Pain from Champagne and lots of evidence.  Don't overdose now...  

Mebake's picture
Mebake

Great Crumb, David, For 68% Hydr. And welcome back!

wally's picture
wally

Echoinig dmsnyder, you certainly haven't let any moss grow under your feet.

Beautiful bake.

Larry

davidg618's picture
davidg618

...for you kind words of welcome. I'm working up to my first "at home" attempt at croissants. I'll keep you posted.

David G