The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Happy Holidays TFL'ers With Some Sourdough

Song Of The Baker's picture
Song Of The Baker

Happy Holidays TFL'ers With Some Sourdough

Happy holidays to everyone and happy baking.

I was lucky enough to get some baking goodies from my wife.  A proper bench scraper, bowl scraper, and two books that will get me trying some new breads.

Here's today's sourdough loaves for your viewing pleasure.  Crumb shots to follow after we rip into these with turkey dinner tonight.

Comments

squarehead's picture
squarehead

look great!

Floydm's picture
Floydm

Nice loaves!  Merry Christmas!

Song Of The Baker's picture
Song Of The Baker

Thanks guys!

Kiseger's picture
Kiseger

a very merry Christmas to you and your family!

Song Of The Baker's picture
Song Of The Baker

Thank you.  Happy baking.

John

salma's picture
salma

I have just finished eating lunch, but looking at these pictures i am hungry again.  So perfect, bet delish too!

 

salma's picture
salma

what recipe or what book did u use?

Song Of The Baker's picture
Song Of The Baker

Thank you salma.  These loaves were pretty nice last night at dinner.  Filled up a bit too much on it!

This loaf is similar to the Vermont Sourdough by Jeffrey Hamelman.  I upped the hydration and rye %.

Happy holidays.

John

dablues's picture
dablues

These came out great!  Merry Christmas

Song Of The Baker's picture
Song Of The Baker

Thanks!  Everything turned out except for the scoring.  I suspect slight under proofing.  Happy holidays to you.

John

dabrownman's picture
dabrownman

what kind of bread is it?  Santa was very kind to me too.  A dehydrator and a combo cooker.

Well done as usual and happy baking John

Song Of The Baker's picture
Song Of The Baker

Hey dabrowny.  Sounds like Santa paid attention!  Have fun with the dehydrator...jerky, jerky, jerky.

It's similar to JH's Vermont Sourdough but increased hydration and 5% more rye. 

Happy baking.

John

varda's picture
varda

John,   I drop off of TFL for a few weeks and look what you are up to.   That bread looks fantastic, and I'm sure tastes great.   Great gifts from your wife.  Here's to a happy new year!  -Varda

Song Of The Baker's picture
Song Of The Baker

Thank you Varda.  Welcome back from the hiatus.  Looking forward to your posts again.

Happy baking.

John

Janetcook's picture
Janetcook

Hi John,

What a pleasant surprise to see a holiday greeting from you.    I always like seeing what you are creating in your kitchen.

This loaf looks great!

Have fun with your new baking toys   tools and books.  Nice way to move into a new year.

Janet

Song Of The Baker's picture
Song Of The Baker

Thank you Janet.  I like hearing that.

All the best this year, and look forward to your posts as well.

John

isand66's picture
isand66

Looks beautiful John.  Look forward to see your baking with the Bread Revolution book.  I only baked the Sprouted WW with Levain so far and once I got it down it was amazing.  My wife bought me a dehydrator to dry the sprouted grains instead of using a fan so I have to get sprouting soon.Hope you had a great Christmas and look forward to a great 2015.  I finally found a new job after being out of work for 10 months so I'm prime for a great year to forget about most of 2014 :).

Regards,
Ian

Song Of The Baker's picture
Song Of The Baker

Thank you Ian.  I didn't know you were out of work for the last 10 months.  Although, now that I think about it, it's been a while since I saw you post anything from some country on the other side of the globe.  Glad you found a new job, all the best.

As I said to dabrowny, have fun not only with drying the sprouted grains, but in making jerky!

Happy baking this year.

John

 

isand66's picture
isand66

Thanks John.  It's been a tough 2014.  My last company sold itself after I was only there a year and this is after the company I had been with for 21 years went out of business.  Now I can breathe again and I'm enjoying my new job and its challenges.  Off to Vegas next Sunday for the CES show and then to China sometime in the beginning of the new year. 

Look forward to your future bakes, and have a healthy and happy New Year.

Regards,
Ian