A few days ago, I blessed this community with my accomplishment of the perfect loaf (https://www.reddit.com/r/Sourdough/s/fXzI19x0cr).
In my hubris, I tried to create another glimpse of the divine. But as Icarus ignored the pleas of Daedalus, I ignored those of you who cautioned me to not tempt fate again.
As Icarus, I too flew to close to the heavenly body and made this abysmal monstrosity. So horrendous is my creation that I will banish it to the metaphorical labyrinth (my tummy) to hide the shame of what I birthed.
In all seriousness, super happy with this one! Edgar Allen Dough pulled through for me again. No flat breads, pizzas, or wheels this time.
For those interested:
125g starter (100% hydration)
15g salt (lowered as per some comments recommendations)
350g Water (fresh spring)
575g AP flour
12 hr rest
Quick shaping, followed by 1hr rest
Put in cold oven and turned onto 425F for 45 mins, uncovered and baked for 15mins.
I followed Ben Starr's method.
Starter:
https://ultimatefoodgeek.com/2020/03/18/how-to-make-sourdough-starter-from-any-flour-old-method/
Dough:
https://ultimatefoodgeek.com/2024/03/28/simple-sourdough-for-lazy-people/
I'm still playing around with the fermentation times to get fewer large bubbles, but as it stands I'm very happy with it.
by Unamed_Destroyer
20 Comments
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I’m cackling 🤣🤣🤣🤣🤣🤣🤣
Beautiful blister bread
I want to eat this loaf of bread so bad. But what I want even MORE is to read more of your posts with pretentious literary allusions. 😂
Definitely don’t be too hard on yourself. Will still make great toast. 💯
I needed this today haha thank you!
Do I need to name my starter? Every time I see a clever name I feel a twinge of jealousy and my starter stares at me menacingly from the fridge.
I got heavenly confused reading all of this 🙂
I think it looks yummy!!!
OMG YOU AGAIN 😂😂😂
I love it! So happy for you, that crust looks absolutely amazing and I’m jealous. I’ve used the exact same recipe as you and not had such luck (tho I was pretty happy with the crumb). But I’m gonna keep tweaking and baking ☺️
As lovely as the goddess Athena.
It’s still bread to me. I’d still eat it
Looks like it’d be a good bread bowl. 😅
Looks yummy to me.
Had to join this sub just because of this post. My starter is languishing in my fridge. I’m afraid to open the lid. I think it’s probably a zombie by now.
The crust looks great. The crumb is quite underproofed as evidenced by the tight crumb and big holes. Try pushing your fermentation next time and you should be good.
Some loaves are for sandwiches. Some are for dipping in olive oil. Looks delicious. Make a little dish of evoo with some sea salt, black and red pepper, herbs, and some grated parmasean. Dip away.
I mean, you did give us this cool prehistoric bird thing. How upset can we be?
https://preview.redd.it/iqagulh9rrke1.jpeg?width=960&format=pjpg&auto=webp&s=0b206c86409db164b882550c4d13424cccc7dcf8
Can you describe your shaping?
I love how easy his recipe is but I bake in a loaf pan because my boules flatten out, and I’ve not had that issue with other boules I’ve tried.
That looks like bread! Nice blistering on the crust.