Love this Loaf!
After years of practice and changing steps to make the process simpler, I think I finally have the classic sourdough loaf down.
The crumb was good, too.
I use a very simple process and try to minimize the clean up. Approximately 1 cup starter, fed and on the rise; mix with one cup water; add 1 cup whole wheat flour, 1 cup bread flour and 1/2-1 cup more to get the dough to the consistency you desire. Mix well, cover and leave for one hour to autolyze. Mix in 1 T salt and 1-2 T olive and mix with dough scraper, turning several times. Cover and leave for 30 minutes. Turn the dough in the bowl two more times, every 30 minutes. After final turn, leave on counter at room temp for 90 minutes. Refrigerate for several hours or overnight. Shape into boule and place in banneton to rise for several hours or overnight. Bake in cloche at 500 degrees with lid on for about 30 minutes and 10-15 minutes with the lid off at 465 degrees (convection if you have it).
I bake this loaf several times a week when I can!
Between CA and the UK I'm guessing. This is a great looking bread for dipping, sandwiches and bruschetta. No wonder you make it for yor everyday bread. Well done and happy baking
dabrownman: I have been baking and checking in from time-to-time, but haven't posted. I had problems with the security of the page for a long time, too. Hope you are well. I am on the go and headed to the UK soon. I have been absorbed in my writing, but trying to step back a bit as it's like a full time job being a novelist! I always have a few projects on the go and one is heating up now.... Haven't seen you posting as much, either.....Take care of yourself and happy baking to you! Best, Phyllis
What a spectacular loaf.
Filomatic: It's taken me years to get to the point where I can make loaves like this. I really appreciate your kind, kind words! Best, Phyllis
That is one great looking loaf of bread! Great score, huge rise, truly amazing crumb and well baked! But the crumb really is the star - even and consistent crumb with great structure. Clearly the mark of a a highly skilled baker. Well done!
Bread1965: It literally took me five years to get the crumb, rise, crust and overall quality I was looking for in producing a classic sourdough loaf. I am very pleased that you appreciate it. Thanks again. Best, Phyllis
It's great when you find a bread you can make well time after time and don't tire of. But I don't believe you will give up tweaking or exploring. The idea that there is always a way to improve keeps bread baking interesting.
David: I sure have learned a lot from you. This is combo of several recipes, including one of yours! Hope you weathered our tough winter season here in California. The fires and floods were just terrible, but, hopefully, you were out of the fray. Take care and all the best, Phyllis
Looks like you nailed this one. Nice scoring as well and perfect crumb.
Ian: I have continued to bake, but haven't posted very much. Need to catch up on all the great recipes on TFL. Hope you are well and enjoying spring after all the winter storms out East! Take care. Phyllis
Just so lovely. Welcome back.
Really appreciate your kind words. All the best, Phyllis
This looks really great. Very nice score
Edo Bread: You know how it is with scoring...it comes out beautifully at times and not so well other times.....appreciate the kind words! Best, Phyllis