The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first 'real' sourdough boule

dixongexpat's picture
dixongexpat

My first 'real' sourdough boule

Finally - I have a loaf that looks like the ones in all the pretty pictures! LOL

The dough just starting its ferment (which occurred in the refrigerator overnight)

 

The result - it's huuuge!

 

Top view

Will add a crumb shot shortly...

Comments

dixongexpat's picture
dixongexpat

Danni3ll3's picture
Danni3ll3

You need to work some magic so we can see the pictures. I am excited for you and really want to see the fruits of your labour!

dixongexpat's picture
dixongexpat

So evidently the only reason I could see the photos is because I was logged in to Google Photos. As soon as I logged out, I see what you see, which is a lot of blank spaces :(

Man. It's days like this I just want to throw away all my electronic devices and get off the internet forever. *sigh*

Working on a fix...

dixongexpat's picture
dixongexpat

Logged out of Google and the pics are still showing for me. How about you, Danielle?

Danni3ll3's picture
Danni3ll3

Now I see why you are so happy with this loaf! It looks flippin' awesome!!! 

You got a recipe you can share?

dixongexpat's picture
dixongexpat

I know I have it, I just don't know if it is in an accessible form that I can access right now. My OneNote notebooks are in a bit of digital limbo currently. Let me see...

(sound of me googling...)

aha! Found it!

Country Sourdough with Walnuts + Raisins

IceDemeter's picture
IceDemeter

There hasn't been anything NOT "real" about your earlier bakes --- they actually have been just as stunning when considered at the level of whole grains in them.  The amazing rise when using all white flour sure does make it seem like a whole 'nother critter, though!

Nice job - and keep baking happy!

dixongexpat's picture
dixongexpat

IceDemeter - confession - I added about 1/2 tsp of yeast to the mix when I mixed the levain with the flour and water. Even though this batch had no whole wheat, there was extra starter (rye-based) in order to save some time, and I added another 50g of rye to that for the levain. The overnight fermentation in the refrigerator almost pulled the plastic off the top of the bowl!

Thank you for your kind words about my wheaty bread. At least I feel like I have eaten healthy. :)