Followed this recipe: https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/
Kitchen is about 68°. Bulk ferment was about 8 or 9 hours (can't remember exactly). Cold ferment was approximately 14 or 15 hours.
This is my first loaf that I've made with any success since I made my own starter almost a year ago. Every other attempt has been a failure. As such, I've mostly been making discard recipes and sandwich bread that uses discard and commercial yeast.
by pinkfaling0
17 Comments
Gorgeous!
One of the sexiest loaves I’ve ever seen tbh
Absolutely lush
Nice!
Love it!
You have arrived.
https://preview.redd.it/aaslx6qmp6ie1.jpeg?width=1600&format=pjpg&auto=webp&s=a8607c428d371d645bd9b572fdfcb01e50bd7b47
Looks fantastic.
I can hear how crispy that ear is. Beautiful loaf!
Stunning!
The ear, the ornamental cuts on the side, the bubbles on the crust 😍 It looks awesome!!
It looks really good. Curious about your failures though if you’ve continuously had failures, are they always the same fail or different every time? Bulk fermentation or a weak starter tends to be the most common culprit.
Yeah, this is a work of art.
I rate my bakes satisfactory when the crust is blistered – like yours. It means fermentation and gluten development are optimal with the resulting crumb pillowy soft.
https://preview.redd.it/rennhho5o7ie1.jpeg?width=4284&format=pjpg&auto=webp&s=f7f02b48f4f753ca12ba6171e2fb93407aea038f
Wow so nice! Great job on the artwork!
amazing!!!
Could you take photos of score before a bake that results in this? That’s been my biggest issue.
One comment I would make is that perhaps your dutch oven may be too shallow and your ear may be hitting the top and burning. Anyone else want to chime in and confirm?