The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first decent loaf

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Boleigh's picture
Boleigh

My first decent loaf

Well, thanks to the input here and from Tartine Bread which I was bought for my birthday I have my first decent loaf. This is following Flo's 123 recipe - which is very easy with electronic scales and using the stretching turning thing in Tartine Bread.  It's still slightly rubbery in texture - which may be down to cooking time?

Toad.de.b's picture
Toad.de.b

Don't know which is more impressive, the bake or the photography.  That could easily be the cover of an artisan baking book or magazine article or something.  Superb control of light and depth of field.

Slight rubberiness often comes with the sourdough territory.  Can be a gratefully acquired taste/texture.  I've found rubbery crumbed breads tend to have better shelf (bread basket) life.

Well done!

Tom

 

dabrownman's picture
dabrownman

Nice baking the tartine way.  Now you are on your way to some fine bread down the road.

Boleigh's picture
Boleigh

Tom thank you! I am better at photography than bread making - in fact quite frankly it's much easier! I don't mind the rubberyness - which this time was only slight. I wondered if it was due to the cooking in a crock?

Yerffej's picture
Yerffej

Rubbery texture can be the result of cutting into sourdough loaves too soon.   Sourdough bread should cool/cure for at least 6 hours after leaving the oven.

Jeff

Boleigh's picture
Boleigh

Jeff thank you - I think I have heard this before and I always try to leave my loaves to cool as I did with this one - but I like the 'curing' idea: cool!

loafgeek's picture
loafgeek

Nice photography--depth of field, arrangement, composition & lighting.  The bread looks great too.  You could try a flour lower in gluten to see if it is less chewy--e.g. 100% all purpose flour --but all sourdough bread is going to be more chewy than non sourdough.  Have you toasted the sourdough or made some french toast with it?--pure bliss.

loafgeek's picture
loafgeek

Also chewy sourdough is also great for pizza dough!  Sourdough makes for the best ever pizza crust I swear--at least for me anyways.  I bake it at 570F on a pizza stone in my oven.

Boleigh's picture
Boleigh

Thank you I have bought some all purpose flour today and will try this - maybe in a mix.  However this raises many questions about gluten and bread and wheat and stuff - all which will have to wait for a while.