The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First sourdough bread

adriano_av's picture
adriano_av

First sourdough bread

Last week I spent a few minutes a day cultivating my starter. Yesterday I mixed the dough and left on the fridge overnight fermenting. (took out 2 hours before baking)

50% All Purpose Wheat Flour

45% Whole Grain Wheat Flour

5% Rye Flour

70% Hydration

 

As we can see the alveoli inst that great. Pretty shitty actually. Maybe the starter inst strong enough and I shouldn't be so cheeky to leave overnight when I'm just starting on the baking road.

Anyway, it taste good. =D

I'm going to work on the starter this week and in 7 days I hope to bring here a improved crumb.

BreadBabies's picture
BreadBabies

If I'm honest, my 20th loaf isn't looking that good.  Slightly more open crumb, but I didn't get your rise.  I have no excuse, no rye or wheat here. All white flour.  You're already ahead.  Keep at it.

adriano_av's picture
adriano_av

Thank you.

Will definitely keep on trying.

drogon's picture
drogon

it's more to do with technique than anything else. You can have high hydration bread with a close crumb, or a low hydration with an open crumb, or anything in-between.

But tasting good is a good start!

Have a look at the stuff at http://www.breadwerx.com/ for big bubble techniques.

-Gordon

adriano_av's picture
adriano_av

Thank you for the suggestion. Always great to have more sources to study.

 

dabrownman's picture
dabrownman

only gets better from here.  Well done and happy baking

adriano_av's picture
adriano_av

Thanks!

Norcalbaker's picture
Norcalbaker

and for staying in the game.  Baking is so hard. All science and a ton of creatively to boot. That you baked a loaf that tastes good is really a major step. 

Ive been baking for going on 18 yrs and some days I swear only the garbage can gets fed.