Experimenting with two night sourdough

northwestsourdough's picture
northwestsourdough

I decide to try the longer method of sourdough bread with a buildup each time with more flour and proofing. Here is my results:
[img]http://www.sourdough.com.au/gallery/d/3730-1/march3b.jpg[/img]

I have to say, it has turned out to be maybe the best tasting sourdough bread I have ever made!

Here is a closeup of the crust:
[img]http://www.sourdough.com.au/gallery/d/3732-1/march3c.jpg[/img]

And here is the interior:

[img]http://www.sourdough.com.au/gallery/d/3734-1/march3a.jpg[/img]

I am really excited! It came out nicely sour with large holes and I didn't even have to work with a real wet dough or anything. The crust browned nicely and is crisp and crusty! I am going to post the recipe on the recipe secion of my web page soon, as I have to keep the folks there happy. I will post a link if anyone wants me to once it is up.
Teresa

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Anonymous 2006 March 4

Nice looking crumb; though, for me, the crust looks a little thin.

Have you tried baking for a little longer (or possibly raising the oven temperature during the final few minutes of baking), in order to try a thicker, darker crust?

The crust will go through yellows and golds, eventually arriving at some nice reds and ambers (though don't go for black, which is burnt ).

northwestsourdough's picture
northwestsourdough 2006 March 6

Hi Nick_UK, you have a point there, however, when you take a pic the flash makes the bread look different than it really is. I do think you are right though, I could have the crust a bit darker, I think I will take your advice and try that!! Thanks,Teresa

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