Here is the sourdough I just pulled out of the oven, everybody is already yelling at me to slice the darn thing.
Look at that beautiful blistered crust! What was your steaming technique?
I bake it inside my dutch oven for the frist 20 minutes then remove the DO lid.
(dibs on all the ears!) (and crust bubbles!) (-- can't help myself!) :)
What was the crumb like, did you get those big holes everyone loves???
does that look good!! did you retard the proofing? (last proof in fridge?) send me the crumbs, please. :)
The crumb was great My battery was dying and this was the only shot I could get. I charged the phone but by the time that was done the bread was all gone. No proofing in the fridge, I live in Long Beach Ca, and my kitchen stays fairly cool so everything just sat on the counter. Start to finish was a total of 42 hours. Eat time was less than 1 hour
you will be making that one again! Charge the phone, during those pre-42 hours... LOL... have camera poised and ready at slicing!!!! Throw your body across the loaf... block any slice snatchers until the photos are taken... LMAO! You should have great salty sourdough in LB, like in SF... having transplanted myself to Texas, I will add some salt. PS, my kitchen is almost never cool.... ;-)
is the best loking loaf of bread have seen in a while. i was going to bake on a stone today but may have to give the DO another try. What temp did you bake at?
Very nice bread.
The DO was cool I did my rise inside the DO, pre heated to 500 F. then baked at 450 F. Removed the lid of the DO after 20 min. And thank you dabrownman coming from you that compliment is truly an honour. GM I am going to do that next time, I couldn't believe that I only got the one photo I was so irritated, I also made some Pickled Onion/Poppy Seed Hamburger Buns for today's cookout, I need to get some photos of those.
for those pictures. It is such fun to share our experiences, good, bad and so-so... Those hamburger buns sound great too.
That is beautiful!