I recently joined both Reddit and this sourdough community and have found most of your comments (and efforts) wonderful to read. However, unlike most of you, I don't care for making sourdough boules. Instead, I prefer to make sourdough sandwich loaf bread. Cutting through the boule can sometimes be an ordeal for some of us. Cutting through a loaf is soooo much easier. Here are the links to 2 sourdough loaf recipes that I regularly use interchangeably:

https://www.pantrymama.com/sourdough-sandwich-bread-super-simple-sandwich-bread-with-a-soft-crust/
and

https://anoregoncottage.com/soft-sourdough-sandwich-bread/

Both recipes are very easy to follow and – provided you have a healthy, bubbly starter – yield delicious results!

by PassageUpstairs5951

5 Comments

  1. InksPenandPaper

    Often times the ordeal of a boule is due to a tough, burnt, bottom crust of a sourdough. One way to mitigate (10 or 15 minutes into baking) is to place a baking tray or a cookie sheet on the rack immediately below the rack that the Dutch oven is sitting on.

    No more tough, overly crunchy and burnt bottom crust.

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