15 Hour Cold Ferment Sourdough Boule
Hello everybody! I hope everyone is having a good day/evening. I figured I'd share my second artisan bread that I baked on Tuesday earlier this week. It's the recipe from a blog that goes by the name "ThePerfectLoaf." The recipe is titled, "My Best Sourdough Bread." I've followed the recipe pretty much to a T, but I have made a few changes related to the starter. Rather than create a levain as the recipe calls for, I just used 150 grams of my 80% all-purpose, 20% red wheat 110% hydration sourdough starter. I also bake it in my Dutch oven. Pictures. My whole family loves this bread, as do I. I've been making it every few days to have enough for breakfast, buttered, with my bacon and eggs, and I have it almost every day for lunch with homemade roast beef, cheddar cheese, a salad, and a great big pile of homemade sauerkraut. Delicious.
Comments
I really like the bold bake and the openness of the crumb! You did a great job!
Thanks! I was quite surprised at the openness of the crumb, as I hadn't really expected it be like that, especially not on my second go with any artisan bread. I'm quite happy with it.
best bread bakers and bloggers in the USA. He is certainly one of my favorites and this bread is the one he is most known for. It is one of the best recipes out there for a white SD bread but can give newbies a fit iof they aren't ready for wet dough. You have done it justice for sure and a really wonderful 2nd attempt at this kind of bread. Well done indeed!
Happy baking Jacob.
Well done, i love your bread.
Gaetano
and has given me consistent results every time. The only deviation from it is I use my 100% rye starter right from the fridge.