The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Those look good enough to eat!

Joe Fisher's picture
August 6, 2007 - 7:26pm -- Joe Fisher

If you saw my previous picture, you know my starter is alive and well! It's escape attempt was so inspiring I decided to bake, even though it's been in the 80's and disgustingly humid lately.

I ended up producing two of the most beautiful loaves I've ever made. Great oven spring, good hard crust with those bubbles and blisters I've been trying to duplicate since visiting Boudin Bakery in San Francisco.

 I can't wait to tear into one tomorrow! After shaping I let them retard overnight in the fridge. I was rewarded when I pulled them out of the oven - my nose was immediately hit with the most fantastic sourdough tang.



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Joe Fisher's picture
Submitted by Joe Fisher on

Good news ;)  They're as delicious as they look!  My wife brought the boule to work and one of her co-workers devoured 1/4 of it at a sitting.

I forgot to mention, the recipe is BBA's basic sourdough.  I used about 25% whole wheat flour - 16oz bread to 4.25oz whole wheat, whatever that percentage works out to ;)