The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Back to straight sourdough

loydb's picture
loydb

Back to straight sourdough

After a brief dalliance with PR's whole wheat sandwich bread, I'm back to my traditional sourdough loaf (starter + water + flour + salt). These were around 80% hydration.The sandwich bread was delicious, but didn't keep nearly as well as the traditional loaf.

 

 

Comments

BXMurphy's picture
BXMurphy

Wow! Those really look nice! The scoring is beautiful!!

Did you score all around the circumference on the one on the right to get it to pop straight up like that?

I really like the shape of the loaf. Perfect for sandwich bread. Is that a 1,000g loaf?

Nice job! The pictures look they were taken from a magazine.  :)

Murph

loydb's picture
loydb

Yes, it's scored all the way around. They are roughly 800g loaves.

loydb's picture
loydb

BTW, the wheat on the right one is cocoa powder, not scoring, if that wasn't clear...

BXMurphy's picture
BXMurphy

I couldn't even IMAGINE walking into a bakery and seeing that bread and... not walking out with a dozen of 'em!

I love the strength of those loaves! How are you fermenting them?? I mean... WOW!

Long and tall... to DIE for!

I understand you've been baking for 15-20 years. It really shows.

Murph

Benito's picture
Benito

Beautiful loaves loydb.  Love to see the crumb!

Benny