The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Sourdough

JDYangachi's picture

First Sourdough

I've been cultivating a sourdough starter, and it was finally time to try to make some bread using it.  I made a small amount of dough (350g), enough for a demi-baguette and a very small boule.

I used a 100% starter and ended with a 75% final dough with 2% salt.

The dough rose for 8 hours at room temperature.  After shaping, I let the loaves rise for 1 hour before scoring and baking for about 20 minutes at 450F.  Two ice cubes provided steam.


Laura T.'s picture
Laura T.

That crumb looks great JD!

dabrownman's picture

They might even have risen more with some some steam.  2 ice cubes won't last long enough.

Happy Baking

pongze's picture

The crumb indeed looks wonderful!  It could just be the lighting, but the crust reminds me of loaves that I've allowed to overproof, and I don't get so much caramelization of sugars, but just darkening.  Obviously, there's no problem with your rise, so it's doesn't appear overproofed.  However, 8 hours at room temperature sounds like a lot.