All these photos of wonderful bread inspired me to bake last weekend and then to photograph and share the results. So finally after a busy week and two failed attempts here are the results.
This is my standard white sourdough in batard and boule.
The crumb of the three was a bit different, here are some closeups. Each one was shaped differently, even the two batard. I also experimented with a lengthwise slash and baguette style slashes. I think I get more consistent results with the lengthwise slash, will need to keep practising the baguette style.
I also baked a Thom Leonard French Country Loaf from Artisan Baking by Maggie Glezer. It's a bit cool here at the moment so I proofed it in the hot water cupboard and didn't keep a close enough eye on it. So it was overproofed I think,and then it browned too quickly in the oven. Rather than turn the temperature down I decided to see what happened. Well here it is.
A bit flat and burnt , but it still tasted very nice with lamb shank and barley soup. I guess you live and learn! I don't find the burnt taste too strong, but then I'm biased!
The main thing is we're eating sourdough again!
Oops it appears I only inserted the thumbnails , but I'm not going to do it all again, if you want to see the bigger versions you'll have to go to the gallery, sorry.... Next time I'll to it properly.