The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Boule from SFBI Bread & Pastries

Kuret's picture
Kuret

Sourdough Boule from SFBI Bread & Pastries

As the bread bin seemed to empty this weekend I decided to make two loaves of sourdough, having eaten 100% rye and 60%WW bread for a couple of weeks I felt I wanted something a bit different, although last weekend I made a absolutley lovely toasted oat and honey bread. This weeks baking became a 35% WW 5% toasted oat dlour and the rest bread flour. I bulk fermented and also retarded the shaped loaves in my refrigerator until I had tome to bake them. The result was a lovely small loaf and a somewhat bigger boule with those small blisters that you get from refrigerator proofing. The main taste is the sourness of the starter and I don´t detect any WW or Oat flavor, but seeing as i regularly bake WW I suppose my taste buds want more. Sorry to not have any pics of the whole loaf but my boules often get cut up into either four or two pieces after cooling overnight, 2 persons cant eat it all before its stale so half of the boule went into the freezer.

 Sourdough boule with 5% toasted oats

Sourdough boule: Sourdough boule with 5% toasted oats