dwfender, this loaf of yours, and the crumb ... almost defy description, they look so good!Congratulations!:^) breadsong
Thanks so much! I'm really amazed how successful my starter has been considering the troubles I've had with this one and my three attempts before.
I find it makes better bread that the SAF yeast I usually use. I might just try and use it every time I bake and rewrite all my recipes. I wish I had an unliited amount of flour so I could just bake away!
Congrats on the successful bake. Crumb looks great.
bake does not a baker make - but it sure helps! It helps a lot to remove from memory prior failures easy enough too :-)
Very nice baking. Crumb, crust and bloom are fantastic and the holes are near holy....... Way to go.
There's no going back now...........! Nice bread,
You have opened a whole universe of sourdough baking. Enjoy the exploration!
Your bread is just great looking, if this is the beginning just think of where you can go from here!
I'm not a beginner baker, but I have never been able to cultivate a sourdough starter and bake anything succesful. I've tried several times, but my starter always dies or I never get it to rise or it collapses in the oven or something dumb. With all my baking experience I am finally able to develop a starter that is healthy enough to create some nice loaves. I mix all my dough by hand and can finally tell the difference between hydrations and when the gluten is developed.
It's been a long time since I've been able to bake any straight bread so I'm happy to have my hands back on the flour.
This dough was successful but I think I would like to try it with a lighter protein flour. I used sir gallahad. The loaf was a little too chewy for me. A 12 percent flour would have been nice.
I'd stick with whatever you did with that loaf! It looks great - the crumb looks pretty perfect to me, and chewy is just what a lot of us strive for. What was the hydration?
Just a standard 70 percent dough. If you want to check out the recipe, click here