'Breakthrough' sourdough bread
So today I again made a sourdough bread, this time just a simple white flour bread. Since my sourdough journey started back in mid-march, I've been trying different techniques to finally get a perfect loaf. In that regard, today was a real breakthrough. Apart from the fact that the breads I made were ripped at the sides, it was a real succes!
I fermented the dough for 5 hours and the batards were then proofed for another 3 hours. The breads had a really tangy, chewy texture and at 64% hydration, the crumb was really open and light.
Next time around I guess I need to proof them longer to avoid the ripped sides caused by the oven spring. Apart from that it seems I finally am where I want to be.
For the first time I am really proud of myself when it comes to bread baking and I just felt like I had to share it with you guys :-)
After the final proof:
After baking (check the amazing oven spring!)