The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

1st Successful Loaf with New Starter

barriehiebread's picture
barriehiebread

1st Successful Loaf with New Starter

Hello!

So I started my starter on 5/9 and here's my first loaf that came out mostly as expected.  The sour still needs to develop but overall I'm pleased.  I basically followed this recipe.  I've only one banneton so I broke the recipe down to using 260 grams of water and 350 grams of flour with 80 grams total of active starter.  I forgot the salt...

 

I think I'll try adapting this to a baguette; it was rather wet to me but worked nonetheless!

Thank you,

Barrie

naturaleigh's picture
naturaleigh

Looks like a nice loaf of bread for the first bake from a new starter!  I've started adding a small percentage of whole wheat and/or rye flour to boost the flavor profiles of my bakes, with good success.  And yes, salt is important!  I find most recipes don't call for enough for our tastes.  I typically use a good 12 g or 2 tsps of salt for a 500 g loaf, otherwise, the flavor seems flat.  Happy baking!

barriehiebread's picture
barriehiebread

Thank you!  I've ordered some whole rye berries so I can start adding some of those in the mix.  The recipe I worked from called for 10g of salt but you're supposed to dissolve it in 1/4 cup of water and then mix that after the proofing.  I couldn't see that incorporating well; just not enough water!

loaflove's picture
loaflove

beautiful! i have bannetton envy. i love those floury rings. But i can't bring myself to pay over $30 for a wicker basket lol.  Maybe one day i'll break down and just bite the bullet.

barriehiebread's picture
barriehiebread

Thank you so much!  I did a quick amaz** search and found this if it helps you.  Banneton Bonus since you get 2!

Barrie

loaflove's picture
loaflove

Thanks Barrie!  Those are very reasonably priced!

barriehiebread's picture
barriehiebread

Your welcome!  ?

Barrie