First Sourdough Loaf
After contemplating sourdough for several months, a first try, and fail, at creating a starter, and finally success at nurturing my very own starter, I was ready to bake. Something simple, straightforward, and with little scope for disaster was in order.
1, 2, 3 Sourdough seemed the way to go.
I used a generic unbleached AP flour and bulk fermented in cool room temp for 6 hours. Shaped into a round and placed, seam down, in a parchment lined bowl; covered and put in the refrigerator overnight. Pulled from fridge an hour before starting oven preheat. Baked in pre-heated roasting pan at 450. Uncovered after 15, then another 20.
I was very pleased with the success of this first loaf. Undoubtedly I will have failures, and hopefully I will learn a great deal as I work with my starter and the doughs she helps me create. I am glad, though, that this first outing was both delicious and confidence boosting. I am so grateful for all the amateur and professional bakers who so generously share their wisdom and experience.