The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

We have bread

T4tigger's picture

We have bread

Thing 1 and Thing 2 have given birth to two reasonably successful loaves of bread. I used Rose Beranbaum's 2 day basic sourdough recipe from TBB. I made one loaf with each of the starters. The doughs were made from:

  • 150 g. 50% starter
  • 150 g. water
  • 180 g. bread flour (my first experience with bread flour)
  • 6 g. salt

Her recipe calls for mixing all ingredients, kneading for 5 minutes and then autolyzing for 20 min. After this, 5 more minutes of kneading and then a 1 hour rise. Following the first rise, the dough is folded twice and allowed to rise for another 4 hours. Then the loaves are shaped, put in a bowl lined with a floured towel and given a final 4 hour rise. I floured the towels with both AP flour and corn starch. I had a lot of flour left on Thing 2, so I think I used too much.

Dough slashed and ready for baking. Thing 2 is on the left, Thing 1 on the right

Thing 2 and Thing 1 after baking

Each of the loaves weighed just under 1 pound.

Thing 1 Crumb                                                                                Thing 2 Crumb


The crumb looked pretty good to me, considering that I was using 2 new starters and bread flour for the first time. The tase was still pretty mild, but I expected that since the starters are young and I didn't do a long, cool rise. I tried to taste a difference in the flavor between the 2, but couldn't. The rest of the family devoured both loaves in about 45 minutes!

The biggest difference I noted was that Thing 1, the indoor starter did perform a bit larger and faster than Thing 2. It will be interesting to see if that trend continues over time. Now I just have to figure out how to justify keeping 2 more jars of starter.......


browndog's picture

I was on my way out and had to log back in just to comment on these little beauties. I am still wrestling with uneven results w/ my sourdough loaves, and find it immensely helpful to see what success looks like in her various guises. Particularly like seeing your prebaked dough, it looks a little tighter than mine usually does at that stage. Very helpful and an enviable pair of newborns!

Paddyscake's picture

I have a very soft bristled 1 1/2"paint brush (used only for baking, not to worry!!) that I use to brush off excess flour after turning out of the brotforms before baking. Congratulations on such nice 1st loaves!

Mini Oven's picture
Mini Oven

Great "Things" are happening! Congratulations!  Mini Oven

bluezebra's picture

You clearly tamed Thing 1 and 2

You clearly tamed them. Used a shoe?

I bet you folded and tended

Kneaded and patted

And when you baked they evenly hatted

Unlike Browndog's mischievious two

Who went their own way and refused to be bend....ed.



T4tigger's picture

for all the kind comments.  :-)

Paddyscake, thanks for the info about the brush....I have 2 small paint brushes that I use for basting, and it never occurred to me to get another one for dusting flour.  It will go great with my putty knife bench scrapers!

Bluezebra, I love your Dr. Seuss rhyme!  I've tried to come up with something for a follow-up, but everything I think of sounds like a limerick!

Both Things are having a vacation in the refrigerator to see if I can get more sour bread the next time I bake with them.

Now I need to get back to paying some attention to Boris and Natasha my other 2 starters.  I think they are starting to feel neglected. 

tigressbakes's picture

Your breads look great! Congratulations!