FAHK. Finally! After two years of okay, pretty looking, and good tasting sourdough but still not the crumb I have wanted, I cracked this bitch open this morning and I SCREAMED!! I can’t believe it!! This is THE loaf I’ve been trying so hard for!
I used Alexandra Cooks sourdough recipe (https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/). With some modifications: I mixed in my stand mix for 5 minutes, and then did coil folds every 30 minutes. This was also my first time shaping a batard rather than a boule. I also was mindful to bulk ferment less than I usually do; I realize I have been over fermenting, so this time I stopped BF when it was about 80% rather than doubled.
Also, usually my loaves come out slightly toasty but more pale than the deeply toasty loaves I see around here. I have been suspicious my oven isn’t getting as hot as it says it is (I have an analog oven thermometer on the way), so today I decided to bake 50° hotter than I usually do, and she came out this rich toasty brown with that nice charred ear.
I’m just so pleased! Praise please!! 😍
by theporkstore
4 Comments
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This almost looked like AI with how nice each photo looked if it wasn’t for the consistent crumb in each pic and the recipee. Amazing job! Looks absolutely unreal hahaha 😉
Hell yeah. I’m still on my way there but congrats to you. Keep using temperature and your reading of BF should get better.
It makes me hungry!!! Looks beautiful 😍