The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Second Attempt at Sourdough

nyhdeuce's picture

My Second Attempt at Sourdough

Hi all,


I have been lurking on the site for a while, but this is my first post. This is my first successful sourdough loaf!


Sourdough Loaf

Sourdough loaf



weavershouse's picture

Very nice bread. I wish my second try at sourdough turned out that good.                             weavershouse

nyhdeuce's picture

Thanks Weavershouse. I'm like a proud parent right now. My first attempts at sourdough failed miserably (mostly due to my impatience), but after reading about people having similar issues on here, I gave it another go.


rainbowbrown's picture

Very nice looking.  I like it when bread raises up off the stone or pan from the bottom like that.  How did it taste?

nyhdeuce's picture

Thanks Rainbow. The taste is great, its pretty sour with good crumb.

I used the BBA basic sourdough recipe with a 100% whole wheat sourdough starter and 10% whole wheat flour in the biga and final dough. It was baked on a stone in a 500 degree convection oven and the spring was fantastic.

I am a little worried about using steam in my fancy new oven, so I just sprayed the loaf before it went in. Maybe next time I will spritz the oven walls a bit and see how it goes. 

holds99's picture

Your bread looks great. Nice interior.  Re: Using steam.  What I have found works well for me is to use the method Rose Levy suggests, placing a (large) baking pan on the rack directly under your stone during the oven preheat.  I use a large rectangular aluminum pan about 3/4 the size of the baking rack. Then when the bread goes into the oven onto the stone add 1 cup of ice cubes to the preheated pan under the stone.  Placing the pan under the stone also helps deflect some of the direct heat that comes from the heating element on the floor of the oven, which I have found, when baking on high heat (475 deg. F. or higher) helps keep the stone from overheating and scorching the bottom of the loaf (my oven is not all that large). Especially for large loaves that have a longer baking time.  Anyway, this method eliminates having to spray the oven walls or floor and as a result of the pan being heated during oven preheating, it provides a big rush of steam at the onset of baking as the ice cubes come in contact with the preheated pan.  This method, provides a steady supply of steam, as the ice cubes melt, which is more than sufficent to last the duration of the oven spring period (8-12 minutes).  Some of the bakers on this site have suggested using a preheated cast iron skillet in the oven on the rack under the stone and that works well too.  I have tried it both ways and both ways work fine, I just happen to prefer ice cubes.