November 5, 2017 - 6:51pm
I did it!
Thanks to Lechem for the recipe! This is my 4th and so far prettiest loaf. Someone suggested a cold bulk fermentation of 24 hours and another suggested a cold bake so I will try both with this same bread.
I'd be grateful for any suggestions on how I can get bigger holes in the crumb. Thanks in advance.
Here's a link to the recipe if you want to give it a go: http://www.weekendbakery.com/posts/sourdough-pain-naturel/
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I am in the process of starting my first sourdough starter ever and seeing your beautiful loaf is really giving me inspiration! Great job :D
Thanks. And good luck to you. Folks here are very friendly and generous with sharing their expertise.
I'm so pleased. Can't wait for the crumb shot and taste report.
No turning back now.
Oh it was lovely! We sliced it up, put in the panini press, and had it with stew for supper. Hubby and the kids loved it, too.
I finally bought some wholewheat flour yesterday. So I'm planning to use part bread flour part wholewheat flour for my next bake. Say an 80:20 ratio?
Ugh! I don't know how to upload the crumb picture with my comment. The button right above asks for a url.
It is a bit complicated to upload photos but if you click on the box to the right, where it asks you for a URL, then you'll be able to choose a file. From there you upload it, find it in the box where it uploads it to, highlight it and click insert file then it will appear back in that original box where you can post the photo here.
When adding some wholegrain it will need more water. But at 80:20 by bread:wholemeal flour there shouldn't be much difference. Keep a little extra water on the side and add it slowly if the dough needs it.
Or you can try this other lovely recipe...
http://www.weekendbakery.com/posts/our-version-of-tartine-style-bread/
Their version of the popular Tartine sourdough.
P.s. they give an option for a pure sourdough or one with a little added yeast. Go for the pure sourdough :)
Thank you for the link. After hearing people rave about the Tartine sourdough bread, I will definitely give that a go.
As for pictures of the crumb, I'm afraid I am unable to upload for now. I've tried using my phone's chrome and firefox apps but I can't seem to figure it out. I will try using the laptop later. Maybe it will work there.
It's a shame as I'm excited to show the holes in my crumb. They're not as glorious as the holes in many of the breads I see here. But they are visible holes. I read that a long, slow process with gentle shaping will do the trick. I look forward to applying those techniques in my next bake.
Thanks again :-)
There's a trick to it, but once you figure it out, it's easy.
My problem is that I have to figure it out every time because I don't post a lot of pictures.
Hadster
Though I do not delight in knowing that you struggle with it, too, I feel a little better knowing that I'm not alone in being stumped by the upload process. Maybe there are instructions somewhere in the site. I will search and let you know.
1. Click on the tree logo next to the speech marks at the top of the comment box. This should open another tab.
2. In that tab click on the box to the right of the image URL box. This should open yet another tab.
3. In the new tab click the upload button in the top left hand corner, find your file and click upload.
4. When it has finished uploading it'll appear in the large box to the right. Highlight the file and click the insert file button at the top. It'll now appear in the previous tab you first opened.
5. Click insert and it'll appear in your comment box.
Hope this helps.
For a more open crumb you'll have to bake free standing or in a dutch oven. A loaf pan will produce a more tight crumb.
Thanks for the instructions, Lechem :-) Here's the crumb photo with proper holes. Tadah!
I'd be very happy with that. For a more open crumb like you've seen on this site it is a combo of handling and baking. Remember that a loaf pan will restrict a more open crumb as it can't expand as much.
To me the most important thing is taste. Of course we all want a well risen loaf. And many want a crumb with big holes. Something to aim for but a well risen loaf with big holes but tasteless is not a success. A tasteful loaf which hasn't attained other attributes can still be enjoyed.
For a loaf pan bread you've gotten the best out of it.
I'm very pleased to hear that. I wasn't sure at first but now I know that this loaf was a success. I find myself eagerly (impatiently) waiting for the weekend to arrive so I can bake bread again :-)