It tastes so good! Slightly dense but so good! My starter was 14 days old. I also bulk fermented for seven hours instead of two hours as the recipe suggested. Perhaps that’s why it’s so dense. I got mixed information online and went with the longer bulk fermentation. Fermented in the fridge overnight for about 13 hours.
Recipe:
https://amybakesbread.com/stand-mixer-sourdough/
Secondary link for doing the recipe in a bread loaf tin:
https://amybakesbread.com/how-to-bake-sourdough-in-a-loaf-pan/
I put the second loaf tin on top of the first for half the bake and removed to finish the bake. I waited two full hours before opening the loaf.
by Misslasagna
8 Comments
Beautiful. Congratulations.
Very Nice…
Wow nice!
Very good loaf especially for a first loaf. Mine was way worse. I’d try longer bulk fermentation if you’re looking for a more floofy loaf. It’s also very tempered dependent so working to control that variable will give you better ability to tune in to what you’re looking for. The only thing it’s really missing is butter and flake salt. 😉
Also, bake it as hot as your oven will go. Recipe states 450, I like 500 and tons of steam
Question, your bread didn’t look dense when I looked at it again generally you can see kind of moisture and it’s darker in that area where the denseness is. White bread from the store is very dry while homemade sourdough bread is not dry as a bone so it might just be the texture and feel of what sourdough bread is. Just a feeling or assumption because it didn’t look dense to me when I looked at the picture again. I know some people have mistaken the moistness for having dense bread.
You did good enough to make me a little jealous. 🙂
That’s a pretty loaf! Congratulations!!
That’s a lovely loaf