The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

I'm in Heaven with my Best Yet

flournwater's picture

I'm in Heaven with my Best Yet

After a month my sourdough starter is finally developing the flavor I believe it should have.  That, coupled with half a dozen adjustments in the recipe I started with and the unprecedented generosity of those on this site who have helped me solve more than one problem, has rewarded me with twins.  I am thrilled.  Having two one pound loaves means I can enjoy this a day or two longer.

Great crumb, nice tooth, great flavor.  Now, can I do it again?

LindyD's picture

Nice to reach it with bread.  Those are great looking boules.  Sure you can do it again; just go for it!

SulaBlue's picture

Is that a clamshell scoring pattern?

I -wish- I could get a nice open crumb like that, but so far I get a crisp crust and great taste, but close-knit crust. I'm due a big tax refund and I think as soon as it comes in I might be going bonkers on and . I'm definitely thinking about a couple of La Cloche since spraying my oven is making a HUGE mess. I guess the hard water here is evaporating on the walls as I have streaks that are browning - ugh.

Marni's picture

Those do look terrific!  Looking forward to seeing your next loaves.


SallyBR's picture

Great looking bread, love your slashing job - crumb is also just the way I like it!


Of course you can do it again!

JoeV's picture

Congratulations on your success. Regarless of how many people helped, ultimately the end result is your baby. Beautiful loaves.

Can you do it again? The best way to insure repeated success is by documenting what you have done. I start with a base recipe printed on a full sheet of paper, and make notes as I make changes. When I'm finally satisfied with a bread, I then re-type the recipe and file it in my recipe binder and in my folder in the computer. For me, baking using the scale to weigh EVERYTHING, has guaranteed repeat success for me. No more worries about over or under handling ingredients. A pound is a pound is a pound.

flournwater's picture

Excellent points, Joe.  From my limited experience and the sage advice I'v received from forum I learned these .... things:

1.  Weigh everything

2.  If I make an "adjustment", make only one adjustment at a time

3.  Make notes on everything; even the slightest variable could be important

     (I even describeded how my hands moved when shaping the loaves)

4.  Factor the Biga, Preferment, etc. into your bakers percentage calculations

5.  Longer rest, slower rise equals better flavor (unless it's allowed to go too far)

6.  Handle the dough tenderly

7.  Oven spring is better if you start with higher heat (500 deg.) for first five minutes.

8.  Don't allow youself to be interrupted.  Use the time between rises to get the other stuff done.

Thanks to you all for your encouragement ....