N.W. Basic Sourdough @100
Oh the freezer was empty of bread.. I baked up some good old basic sourdough @100. The recipe from the http://www.northwestsourdough.com site. Where Teresa now has her free download book available!
They turned out nicely, though these loaves tended to get what I considered a little man-handled in the shaping, a dull razor slashing, and some sticking to my woven baskets, the linen ones work fine, no sticking. I will just have to use more flour/whiterice in by baskets, until I get the midas touch, Txfarmer has it for dusting her baskets....maybe she'll loan me her magic dusting wand ;) Just having a little fun Txfarmer...thank you so much for your helpful advice!
I don't want to carry on about the steaming method I've been using with wet nuked towels in the 2 loaf pans...But Oh Man, I'm so very pleased/happy with the fantastic results and especially how all around much easier this is for me from previous methods I've tried.
Mike said, he loved the flavor and this was his favorite bread...I replied....your just a country sourdough man at heart, ..so many lovely recipes on my to do list for country sourdoughs.
4 - 1 lb. Loaves - one holding up the Oval loaf -
Crust and Crumb with a little bolder bake- IMHO a noticably thinner bold baked crust, crunchy, crispy and a cracks 
Sylvia
Comments
Hi S!
My goodness they are lovely loaves! I only wish mine would come out just like yours. I'm extremely excited now I can down load teresa's bread recipes - I've been waiting!
Happy baking!
LeeYong
Teresa's has some great instructions and videos on her site to help you make her bread.
Sylvia
Beautiful loaves Sylvia! They look like perfect sandwich bread. Oh those poor Wonderbread devotees who just haven't a clue.
Larry
That's just what we had tonight with arugala salad for a light early dinner. I guess they still make Wonderbread, it's been so long since I've been in the bread isle :)
Sylvia
Wow....they look terrific, Sylvia. Mike should bring you flowers!
I'm going to have to get out the towels and try your technique this weekend (provided my house doesn't blow away in these gale winds).
Wow, I just saw the weather channel, it's terrific weather! Stay safe and cozy! Those steamy towels feel great for a facial steaming or wiping over the kitchen after they've done their bread steaming ;)
Sylvia
LOL! I rather like the idea of a facial!
Your loaves look great, but could you tell me which recipe this is? Is it the one at:
http://www.northwestsourdough.com/techniques/baking/
If so, what did you mean by @100 ?
And did you use a roasting pan to cover while steaming?
thanks -- wayne
There are 2 different recipes on the NWS site for a basic white sourdough. The one I'm showing is 'Basic White Sourdough using 100% hydration starter' @100 is refering to the starter. This recipe can sometimes be a little tricky to find. Just go to the http://www.Northwestsourdough.com and type in the search box the name of the bread, and you will be able to get the recipe and instructions.
The steaming method I used is posted HERE on my blog. No cover is used for steaming. I like adding some whole wheat and/or rye flour to the recipe, for a lovely country loaf.
Sylvia
It took some work to find. I couldn't find it in Recipes or in the book which I had already downloaded. I assume the recipe you are using is from this blog post.
http://www.northwestsourdough.com/discover/?p=1174
If not, let me know and I will correct this.
Thanks for the link to your steaming method, it sure looks like it works great.
wayne
Thank you, wayne! The recipe is not listed in recipes, but in Teresa's Blog, which makes it a little harder to locate.
Sylvia
Ha, maybe I will email you my "dusting magic". These loaves look fantanstic as is, no magic needed!
I could definately use some of your magic touch. Your kitchen must be full of happy little fairies, playing in your flour.
Sylvia
Very nice, Sylvia! If hot towels produce loaves like that, I gotta try the hot towels. (But I bet it's not just the hot towels).
Glenn
If you do try the hot towels, don't forget the facial afterwards, and include the Mrs!
Sylvia
Very nice, Sylvia!!!
You know, I am a big fan of your new steaming technique!!!
Akiko
Thank you, Akiko!
Sylvia
Yumm, Sylvia! Perfect loaves!!!
Did you retard proof them?
Overnight retarding and gave them a warm up proofing before baking. They came out of the oven late in the afternoon...in time to cool for dinner, except we went out to eat.
Sylvia
It was interesting to see this post, I found this recipe a few months ago on this site, maybe a link or something and have made it a number of times. It is an excellent bread, one of the most delicious and comes out the same everytime.
I wasn't sure where exactly it came from as the top sentence is cut off, as it is on the screen, I'm glad to see someone else found it to be a good bread.
I gave a loaf to a friend of mine and he ate half of the loaf on the way home. He said he kept saying, "just one more slice, just one more". He said it was the best "freakin' " bread he ever had eaten.
Am trying to convert to weight, did it with this loaf, but double checked the cups! Hard to change to new things.
Happy baking, we are so lucky! Jean P. (VA)
This is the way to go! Trust me 'lol'. You can buy a scale online and very reasonable...I think mine was about $20. converts gms,oz, ect. My husband loves this bread too. Also is very delicious with a little added wheat and/or rye flour.
Sylvia