The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

3rd try at SD

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Darwin's picture
Darwin

3rd try at SD

The flavor is nice, but could be more sour.  The crust did not come out real crisp, I had 3+ pounds of dough cooking, maybe that is too much.  Feel free to critique 

dabrownman's picture
dabrownman

A little more boldly baked and the blisters would have stood out more but really, what's not to like?  Well done!

Darwin's picture
Darwin

Not sure what that means.  I am guessing hotter, longer and darker?   It was rather nice with a bit of Kerrygold butter, great butter if you have not tried it.

I will try again next weekend. ;)

Ford's picture
Ford

For a more sour flavor tru proofing overnight in the refrigerator;

Ford

Darwin's picture
Darwin

Thanks for the tip Mr. Ford.  I found the link below, it might also help.

http://www.thefreshloaf.com/node/1040/lesson-squeeze-more-sour-your-sourdough