June 29, 2013 - 7:15am
First EVER Sourdough bread
So here's the result of my first ever sourdough bread baking session and only the second time I have ever made bread.
I have an immature (2 weeks old), but very active organic Rye starter that as you can see is very bubbly and happy after a good feeding session. These are 2 basic white sourdough loaves, with long proofing and low knead time. Here is the crumb shot too. Some good air pockets here and there. Mainly around the top crust, why? Any thoughts on the crumb and texture of the dough? The taste was definitely sour, but it will likely develop as I move my starter to the fridge to get a deeper flavour profile, but it was pretty tasty to say the least. Very moist too but still light enough and not overly doughy from what I can tell. I had no bannetons, the loaves stuck to my cloth in bowls that also in the end were too big and they went in the oven very flat and deflated after those issues. I also couldn't score as I wanted to because they were deflated too. However, I got a good spring with some steam in the first 20 min and despite some issues I need to solve with what to proof my bread in, it was a fairly successful first time I believe. I need to solve my banneton woes though. Ay thoughts or tips from what I have shown are most welcome. I am thinking of starting a blog, but not sure if most people are interested in forum posts or more detailed blogs here? I am very much a novice when it comes to any kind of cooking, but baking and bread appeals to me and I hope to test myself over the coming weeks with more complex loaves and techniques. Looking to get into some deep and dark ryes and pumpernickels and mix it up with some light breads too. Thanks for looking in Andy