The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

a Tale of Two (sourdough) Loaves

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expatCanuck's picture
expatCanuck

a Tale of Two (sourdough) Loaves

 Here are the latest two loaves from my oven.   Same starter. But I went out to an open mike the night of the first loaf (which typically entails the consumption of liquid bread). Came home & shaped the dough, but slept through the alarm. Woke up
Here are the latest two loaves from my oven.

Same starter. But I went out to an open mike the night of the first loaf
(which typically entails the consumption of liquid bread).

Came home & shaped the dough, but slept through the alarm.
Woke to a fallen loaf. Baked it anyway. Dense. Brick-like. But it tastes good --
maybe a little too sour -- but certainly better than most of what's in
a typical North American grocery.

So the next loaf was pretty much by the book. (When I bake a brick, I'm motivated to do better.)

Books, actually. Reread salient portions of Brother Juniper, Bread Alone and The Village Baker.

Knead, rise for 2 hours, punch down & shape, rise for two hours. Spritz that bad boy every two minutes for the first 6 minutes.
(450 for 10, 400 for 25)

Looks nicer. Better crumb (tho' still far from the openness I'm looking for). Nice crust. Tastes good, tho' not as interesting as the first. Probably could have let it rise a little more.

Always an adventure. ;7)

 

aTaleOfTwoLoaves
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