Take #3 and I have some results that I like:
[img]http://stonerows.net/giles/2006/06/bread-top.jpg[/img]
[img]http://stonerows.net/giles/2006/06/bread-side.jpg[/img]
[img]http://stonerows.net/giles/2006/06/bread-crumb.jpg[/img]
The loaf is a mostly white loaf (50% wholemeal in the starter) based on [url=http://www.danlepard.com/forum/viewtopic.php?t=14&highlight=]directions[/url] Dan Lepard gave in a posting on his forum, with slightly higher hydration (unintentionally -- bad mental arithmetic!) and longer proofing.
It's a bigger loaf than I expected; next time I'll scale it down a bit, I think. Happily it tastes good.
Comments and suggestions for improvement most welcome.
Giles
[ Edited to fix image links after Maedi's quoting fix. ]
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Replies
Good stuff Giles, great crust and crumb structure, I'll bet it tasted good.
[quote="Bill44"]
Good stuff Giles, great crust and crumb structure, I'll bet it tasted good.
[/quote]
It does. Baked last night (while watching the world cup) and cut this morning. It's going to take me a while to finish it!
Thanks for your postings and contributions to the forum. When I was wondering if my loaf was proved after about four hours (I didn't think it was) I found one of your postings where you indicated your usual time was six hours ... so I crossed my fingers and waited.
Next time I'll see if I can't slash more confidently. Might be time to buy a lame.
Giles
[ Edited to take advantage of Maedi's quoting fix. --giles ]
Great-looking loaf you've got there. Do keep sharing your bakes...we can't get enough of them. For me, who make SD bread only once a week, I live vicariously through others.
Why don't you cut half, wrap in cling-film and freeze it? Don't leave it out to dry and stale. Look at the flour content in the recipe...the dough part. For my family of 5 (3 kids), we go through a loaf of around 500g flour in 2 sittings. Sometimes, I make this into 2 loaves and freeze one.
Hi TeckPoh,
I was thinking of freezing, but the sourdough fans in my family look like they're about to volunteer to help use it up.
Giles
[ Edited to correct the spelling of TeckPoh's name. --giles ]
Hi Giles, Great looking loaf, nice holey open crumb, crunchy looking crust, nice job, hope to see more!
Teresa