The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


mkrott1's picture


Here it is, pure perfection!  Crunchy on the outside, soft, chewy and oh so flavorfull on the inside!  Thank you so very much for your help!  I will be trying the #2 build also to see what difference there will be between the two.  I feel like I have finally suceeded!!!!!



AbeNW11's picture
AbeNW11 (not verified)

You've got some great oven spring there. Nice scoring and lovely crust. I'm glad you like the taste. The other build might produce different results but only slightly if any. It's normally how you use the starter in the dough that makes the bigger difference (I find). If you do the 2nd way and bake without a retard there won't be much in it. I advised it more for timing. But try it and see. What will make a difference is if you choose to retard the dough overnight in the fridge. Then you'll notice it.

dabrownman's picture

Hope it tastes as goof as it loos inside and out.  Well done adn 

Happy  baking 

jcope's picture

Yes, I hope it tastes goof.

mkrott1's picture

Thanks everyone, I am still on SD clouds!

MichaelLily's picture

It does loo really goof indeed.