The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Good evening from Nashville!

lizzy0523's picture
lizzy0523

Good evening from Nashville!

Yes, I’m going to say it: “Longtime lurker, first time poster here!”

I’ve been reading the words of some of you lovely folks for so long that I already feel like we’re old friends, so I figure it’s time we actually met!

Quick about me: Recent transplant to the South, and getting into the swing of things. I’ve been baking (and otherwise kitchening) most of my life. I would say I’m familiar and comfortable with most of the techniques, terminology, methods, maxims, etc of bread. So, I wouldn’t call myself a “novice,” exactly, but I’m trying to take things to the next level. Aside from the therapeutic qualities of baking, I find myself mostly attracted to the learning. I have a real interest in the history and diversity of bread. From the exotic, to the not so much - I have spent too much time obsessing over the basic bakery staples of the upper Midwest (paczkis anyone!?).  

Anyway, I have had my Nashville starter (aka “Nash”) going for a few months now and had a couple sourdough bakes that I think are worth sharing/discussing.

First up is my attempt at the Tartine Basic Country Sourdough:

 20170114_090401 by Lizzy, on Flickr

20170114_090420 by Lizzy, on Flickr

20170114_200240 by Lizzy, on Flickr

Really pretty pleased with the results. Soft crumb, chewy crust. I wish I had gone a little bolder on the bake – I like a good crunch. I also would have liked a more pronounced sour flavor. I attributed the relative weakness to Nash still being pretty young. Also, need to work on scoring (I ran out and bought a lame after this bake, lol).

Now one that I’m less happy with. The formula is theperfectloaf’s Polenta Rosemary Sourdough (https://www.theperfectloaf.com/polenta-rosemary-sourdough/).

I wanted something with an assertive, herby kick to go with a special Sunday dinner plan and this caught my eye.

20170129_095811 by Lizzy, on Flickr

20170128_210920 by Lizzy, on Flickr

20170129_134802 by Lizzy, on Flickr

20170201_064501 by Lizzy, on Flickr

Tasty but underproofed. Huge cavity in the middle L Main issue here was my own impatience, I think. I went longer than Leo suggests, but as we know, it’s all about your bread. One thing that occurred to me is that his polenta seemed to be finer than mine. He said that its sugariness sped up fermentation quite a bit. Maybe the chunkier grind I used didn’t get a chance to release quite as much sugar.

Well, that’s it for now! This weekend, going back to a simple sourdough. It was nice to share with all of you! I can’t wait to get more engaged in this lovely community!

-Lizzy     

Danni3ll3's picture
Danni3ll3

I am so glad that you decided to come out of lurking mode and join us. You have some lovely loaves there in spite of the huge cavern in one. Those types of things are the ones that move our learning forward and make it so gratifying when we come up with the solution. Looking forward to seeing more of your posts!

lizzy0523's picture
lizzy0523

Thank you, Danni. I've learned so much from this community, and your posts have been a big part of that. I look forward to chatting with you more!