The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first sourdough bread and introduction

meirp's picture

My first sourdough bread and introduction


Although I've been following posts on this great site for the past few months, I'm pretty much a newbie compared to the level of breadmaking presented here. First, I want to commend Floyd and the site members for the amazing level of enthusiasm, expertise, artistry, support, and encouragement found here. That said, after about 3 years of baking mostly sandwich loaves (4-5 loaves a week; 20% rye, 20% WW, 60% bread flour, with yeast spiked with SD starter) and following this forum from time to time, I figured it was time to try a real sourdough first and then introduce myself to TFL while I'm at it. I picked breadsong's Shepherd's Bread ( for the task. Unfortunately, I didn't plan the timing of this recipe to accomodate sleep and found myself ready for the final shaping at 1:30AM. Choosing sleep over pretty bread, I popped the boule in the basket into the fridge and conked out. Of course, the loaf the was over-proofed by the time I stuck it in the oven this morning, so no amazing oven spring. As well, being time for everyone to go to school, work, etc., I couldn't wait till it was fully cooled before cutting. Still, I think it came out pretty good (at least tastewise - I still have a ways to go in shaping and scoring): crisp, airy crust and light crumb with the long-awaited SD tang. So here is my (not-such-a) masterpiece:


Mini Oven's picture
Mini Oven

It is a masterpiece!   Once sliced, taste is all that matters!   Ya did good squeezing picture taking into your busy morning too.

Welcome to TFL!     :)

breadsong's picture

Hello meirp,
Logged on this morning to find your nicely-written introduction...and Shepherd's Bread! :^)
I am so glad you made this bread...fresh-baked bread first thing in the morning is such a treat...sending everyone off to start their day with a warm slice!
Your loaf has a beautiful dark crust, and beautifully shaped - perfectly round - and I'm delighted you liked the crust and crumb (we did too).
Once again, welcome, and thanks for sharing the results of your beautiful bake!
:^) breadsong

dabrownman's picture

For 40% rye and WW you boule looks beauteous (an almost nearly real baking term).  Nice job and welcome to TFL.

meirp's picture

Thx all for the warm welcome and great compliments. BTW (dabrownman) the 40% rye is my regular house-bread, unlike this morning's bread - Breadsong's recipe - which is 50% WW, 50% white (no rye - good thing too, because the dough was sticky enough without having to deal with Rye...).