The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Greetings From Asbury Park

BrianFrom1968's picture
BrianFrom1968

Greetings From Asbury Park

Hi, I’m Brian. I am from Asbury Park, NJ. I’m about 8 loaves in to sourdough bread making. Learning a lot.

Here’s my creations from last night 600g White four, 200g White whole wheat. 320g starter, 10g sea salt, 460ml water. About 8 hours ferment. Into the oven at 450F, convection bake.

The lighter loaf was on a Silpat, added a bit of steam to the oven. Removed at around 35 minutes. The darker was in a cast iron Dutch oven. 25 minutes covered, and about 25 uncovered.

compliments/criticisms welcome. 

 

SirSaccCer's picture
SirSaccCer

Especially for only 8 loaves in, which is (and I'm still here too) very early on in the journey.

Out of curiosity, how are you steaming the oven? Looks like you got really good spring on that batard.