The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My second sourdough attempt

  • Pin It
CB85's picture
CB85

My second sourdough attempt

Hi everyone,

I am new around here and new at sourdough. I have made a lot of "hybrid" loaves, with a starter and some commercial yeast, but this is my second real sourdough. My first attempt was going pretty well until I accidentally baked it on wax paper and not parchment paper and it sealed together....that was pretty disappointing! Anyway, the quality of these pictures isn't great becaue I found this thread after I had already cut the loaves! I don't have anyone to give me a real opinion about them because everyone is just excited about homemade bread, so I thought I'd share here. The texture and taste was decent for my second time but I can always see millions of ways to improve. I used the recipe for Basic Sourdough Bread from Peter Reinhart's "The Bread Baker's Apprentice".  

Anyone have an idea about that strange dark line in the bottom middle? A shaping flaw I guess, but I don't know what I did.

I did use an egg wash on the outside, which accounts for the blisters but next time I will attempt without the wash. I definitely could use some work on scoring. I think I need a sharper knife. 

Anyway, after tasting these loaves I can barely believe I loved the "hybrid" loaves! 

Wild-Yeast's picture
Wild-Yeast

Nice looking loaf for you second go! You've now graduated to the next level. The only problem is it now becomes nearly impossible to go back. Oh well...,

The crack at the bottom appears to be an artifact of incomplete forming. Two separate layers that were not "sealed' enough [pinched together].  It happens occasionally. King Arthur flour has a good YouTube video on loaf forming here.

Best of Luck!

Wild-Yeast

CB85's picture
CB85

Thanks, I watched that video and it was really helpful...something to work on next time...tomorrow probably! :)