The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Paddyscake's picture
March 19, 2006 - 7:01pm -- Paddyscake

Finally a decent loaf of sourdough! I knew when I was kneading it that this was going
the one that came out. This was SourdoLady's recipe and encouragement that got me to
finish line..Thank you again!!


Joe Fisher's picture
Submitted by Joe Fisher on

Beautiful! I can't wait to try it! Don't cut it until I get there :)


SourdoLady's picture
Submitted by SourdoLady on

Congratulations on a great looking loaf of bread! Perserverance pays off, huh? How did it taste?

Paddyscake's picture
Submitted by Paddyscake on

Yes does pay off!!! It tastes very good..great tang.
Crumb wasn't great..I had put it on parchment without
cornmeal. I tried to take it off the parchment paper
to put it on a cookie sheet with cornmeal and it deflated a bit.
So, I refolded it and let it rise for 2 hours. I should have
given it more time to rise.
I have found that my worst enemy is impatience.

Paddyscake's picture
Submitted by Paddyscake on

My apologies for lack of e-mail etiquette. I just
realized I was shouting with the caps..sorry!!
I was so excited!!

SourdoLady's picture
Submitted by SourdoLady on

You should have just left it on the parchment paper. You don't need the cornmeal under it when you use paper. I always put my shaped loaf directly on the parchment and let it rise. Then I slide the loaf, parchment and all, onto the hot stone to bake.