Second and third-ever sourdough loaves 😄 Now to figure out how to slice them thinner…
by freevortex
4 Comments
freevortex
Followed [this](https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking) recipe! It seems to work out pretty well. I eyeballed the proving stages – didn’t really time it. Used a lodge cast iron Dutch oven upside down for the bake and changed to 450F for both covered and uncovered – about 25-30min each part of the bake. It’s winter here in Texas (Texas has winter? Say it ain’t so) and my house is sitting around 66F so bulk ferment happened in my toaster oven which has a proving setting at 80F. Probably took ~7 hours to get to 150% volume. Then fridge for approx 24 hours. I appreciate no real kneading step. The 4 sets of folds definitely added a lot, though. Great flavor! The kids will be happy with it for sandwiches, I hope 🤞
Bugbug1994
Nice
NordicPilot00
Looks fantastic! Lucky kids 🙏
lesquirrel2000
Beautiful! I find it impossible to thinly slice sourdough bread on the day. The loaves are just too soft and still humid. If you wait a couple of days the taste will develop and the loaves will become super easy to slice with a sharp (not serrated!) knife.
4 Comments
Followed [this](https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking) recipe! It seems to work out pretty well. I eyeballed the proving stages – didn’t really time it. Used a lodge cast iron Dutch oven upside down for the bake and changed to 450F for both covered and uncovered – about 25-30min each part of the bake. It’s winter here in Texas (Texas has winter? Say it ain’t so) and my house is sitting around 66F so bulk ferment happened in my toaster oven which has a proving setting at 80F. Probably took ~7 hours to get to 150% volume. Then fridge for approx 24 hours. I appreciate no real kneading step. The 4 sets of folds definitely added a lot, though. Great flavor! The kids will be happy with it for sandwiches, I hope 🤞
Nice
Looks fantastic! Lucky kids 🙏
Beautiful! I find it impossible to thinly slice sourdough bread on the day. The loaves are just too soft and still humid. If you wait a couple of days the taste will develop and the loaves will become super easy to slice with a sharp (not serrated!) knife.