April 2, 2017 - 7:12pm
Simple Sourdough
Nothing fancy but I baked a couple white sourdough loaves this evening. Around 73% hydration, 65% AP flour, 35% bread flour.
It was sunny and beautiful but still cool today, so they rose too slowly to have them ready for suppertime. I'm looking forward to trying one of them in the morning.
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You got awesome oven spring on those! They look delicious! I probably would have baked them darker but can you do that with an all white flour loaf? I don't remember the last time I made an all white flour loaf so that's why I am asking.
Yeah, I usually do 15-30% whole grain flour but figured I'd keep it simple this time. It does come out a lot blonder. These were in for nearly an hour at 425.
... with such a great rise!
I'd be envious of your sunny weather (it was snowing here), but since you poor folks on the coast only get what - 2, 3 days or so of sunshine amongst all of the rain??? Yeah - it's good that you get a chance to enjoy an occasional sunbeam!
Happy Baking!
We actually had a pretty cold winter with almost enough snow to feel like we're really living in Canada. But, yeah, we get more than a bit of rain. Here's our forecast.
I won't complain about those temperatures though!
brrr...
As a desert dweller on the other side of the hills, I'm just not used to that kind of humidity. I feel more cold in 12 degrees with rain than I do at - 12 degrees, sunny, and dry. It's all what we're used to, eh?!
We're back to the same temps and dry for the rest of this week (with the rain and snow naturally waiting for the weekend to reappear). At least I don't have the storm pressures whacking out my fermenting / proofing schedules this week...
Stay warm!
When my daughter first started making sourdough, I would take a few slices off it while it was still warm, leave it on the side to cool completely and then put it in a bread bin. Bread doesn't last that long in our house.....but storing it that way didn't do it any favours.....an air free box is the perfect breeding ground for mould as many of you will know!!
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Not bad, not bad. They are getting devoured pretty quickly, which is a good indicator!
loaves Floyd and lovely crumb. The one on the right looks to me like it was done in a Dutch oven or equivalent. Is my guess correct? Or was that just awesome oven spring?
I have a couple of cheap enamel pots I use, something like these. I don't preheat them though, just sprinkle the bottom with corn meal or semolina, plop the loaves in and bake them covered for 20 minutes or so, then uncover and bake them the rest of the way.
Can you share what's the process of making this kind of bread? I was looking for such light open bread recently.