The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hybrid Son-of-sourdough Loaf

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redivyfarm's picture
redivyfarm

Hybrid Son-of-sourdough Loaf

It has been a busy time on the farm so the baking has been streamlined accordingly. RC asked for sandwich bread which inspired me to adapt a recipe that I had baked a dozen times or so last year and abandoned for heartier, tastier breads found here on The Fresh Loaf. This recipe is quick to prepare so the sourdough flavor doesn't develop much. Even with an overnight retard in the refrigerator I didn't get a noticable tang. When it was "my sd bread" I added ascorbic acid for taste. I used excess starter in this baking which always seems virtuous in the waste-not-want-not way. I finally got around to purchasing some single edge razor blades and wow, do they do a nice job of slashing! I noted that this recipe said to slash before the final proof and gave that a try as well for a little different look-

Sourdough Hybrid Loaf

Sourdough Hybrid Loaf

The most interesting thing was that with the practice I'm getting handling a variety of doughs since finding the good folk of The Fresh Loaf, I am able to tweak a recipe enough to get the taste and texture I have in mind. Folding the dough to a good surface tension just "felt right". Many thanks to all!