Overnight Country Blonde (FWSY)
My final loaf of 2014 is the overnight country blonde from Ken Forkish's FWSY. I did everything by the book except I increased the amount of rye from 5% to 10%. I bulk fermented for 15.5 hours (at 64F) and proofed the shaped dough for 3.5 hours (at 77F). I baked at 450F for 45 minutes using my Le Creuset marmitout (aka cast iron combo cooker) with the lid on for the first 25 minutes.
The bread was moist with just the right amount of sour. It turned out as perfect as I hoped it would.
I began 2014 as a sourdough newbie awestruck by the wonderful bread showcased on this site. I end the year a little less green, but no less amazed by the talented and wonderful bakers here. A big thank you to the TFL community for the support and wisdom shared everyday.
Happy New Year and may your 2015 be filled with family, friends and bread to share with all!
:) Mary
Comments
A newbie a year ago? Sure can't tell it now. Beautiful bread and beautiful sentiments. The TFL bakers are indeed a pretty special group.
Happy New Year, Mary!
Cathy
Hi Cathy, I can hardly believe it myself. I couldn't have come so far so fast without TFL. Happy New Year!
Mary,
You are a very gifted baker and it shows in your breads that you posted here. I am glad you had time off from your job to really develop you skill and am glad that you continue to hone those skills now that you are back on the job. IMO The world of baking needs people like you to keep us all on our toes :*)
Happy baking in 2015. I look forward to seeing many more of your breads!
Janet
Hi Janet, Thanks so much. I'm trying to fit in as much baking as I can even though I'm working full time again. It's a great way for me to decompress. Happy New Year to you and your family!
Mary
A happy, healthy , perfectly fermented, nice and crusty new year to you and yours!
David
Hi David, Happy New Year to you and your family too!
Mary
Really great looking bread - happy new year and continued wonderful baking in 2015!
Hi Edo Bread, Thanks and happy 2015 to you and yours!
Mary
but somehow manage to fall a little short of your mark. Don't know If I have ever seen a better loaf of SFSD style bread on TFL either. The extra rye would really put it over the top flavor wise. Save that 2nd photo for your bread book:-)
Hanukkah Joe and Santa teamed up and got Lucy a Lodge Combo Cooker for the holidays. She can't wait to use it for this Friday's bake - hope it turns out half as nice as your example.....
Well done and Happy New Years to you and yours Mary.
Hi dab, Lucy must have been a very good girl this year. :) I'm sure the combo cooker will make her breads even more perfect than they already were. Happy New Year!
Mary
That's all, just gorgeous.
hester
Hi Hester, Thanks so much. Happy New Year and happy baking!
Mary
Wow that looks fantastic and I can imagine how good it tastes. Best wishes for the New Year, and lots of baking. -Varda
Hi Varda, Thanks so much for the kind words. And thanks for the inspiration you and your breads provide. Happy New Year and happy baking in 2015!
Mary
Happy New Year Mary! What a fitting end to the baking year. Beautiful crust and crumb. Best wishes for a great 2015!
Ian
Hi Ian, Thanks so much. Happy New Year and have fun at CES!
Mary
hi Emkay, looking for the recipefor this beautiful bread?????? NE to the site, help appreciated.