The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Sourdough Loaf

JBT's picture
JBT

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. 

Comments

hreik's picture
hreik

should be very pleased and proud.  I bet it tastes marvelous.

hester

JBT's picture
JBT

Thank you Hester. It did taste great. Its been several weeks and several loafs, some better, some worse, but this was a good starting point. :)