After reading on sourdough and all your blogs i have got a starter going and my friends have been enjoying the fruits of the final results.
tried one bread in my enamel cast french oven pot and one on a tray..
Am sure i can do better next round.. toasted up great.. was almost too moist inside that the bread knife almost couldnt cut it but this i think was the freshness.. perhaps i should wait for it to cool completely or make dough less wet next time and follow exact recipe quantities.
poppa j.
Replies
Yes, you should wait about 2 hours before you cut into a fresh-baked sourdough bread. It's hard to wait when it smells so good, but the bread needs that cool-down period.
It may also be that the crumb is, indeed, a bit too moist (you'll need to allow that 2 hour cool-down period to assess that), in which case you might need to increase baking time. I find it helpful to take notes in an exercise book I have imaginatively labelled 'Bread Notes' so I have a record of how a particular bread turned out and know where to begin tweaking the recipes/process next bake.
Best of baking to you!
Ross