October 29, 2020 - 11:34am
new to sourdough
Hello all!
I am new to sourdough baking, but am starting as an enthusiastic hobby baker. I enjoy reading many of the threads in this forum for advice and tips. I began my starter in September, and finally got it mature to start baking mid October. I have gotten to the point where I think I am pretty happy with my basic loaf (I wanted to get down the basics before I start experimenting with different flavors and/or flours). I've more or less followed Full Proof Baking's 80% hydration recipe, but subbed out 40g of the WW with rye instead. I'm happy with this bake, but would love for a more experienced baker to tell me where I can improve! Thank you!
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That is most excellent!
And as a bonus, your "bunny" not only has an ear, there is an "eye" in just the right spot.
And after only two weeks, that's even more impressive. You've obvious baked bread before.
Welcome to TFL !
Thank you very much! I'm an avid hobby baker and have worked with commercial yeast before, but sourdough and high hydration is a whole different beast, but one I really enjoy trying to tame! :) I work in biotech, so I find a lot of similarities in my work and my hobby that carry over into my baking.
What is an "eye" in reference to bread? Thank you for your kind words!
Welcome from another biologist, your bread looks spot on!
If you imagine the ear of the bread is bunny's ears, everything will be clear :)
Thank you, I see the bunny's eye now ?
This is what my very first loaf looked like. I'm happy to see there was obvious improvement between the first loaf and the one I posted above!
Well those are very very impressive considering you just got your starter going last month!!!
There is little to criticize on your bread there. If you aren’t fond of the larger alveoli, then be careful to pop big air pockets as you are doing your stretch and folds or lamination. Also, when shaping your dough you can gently pat your dough down and that will minimize those larger alveoli. That is just being picky since you asked.
But really, I’d be super happy with those loaves.
Benny
Thank you very much! I was trying to achieve a medium open crumb structure, so I think I am on the right track here. I think it would be nice if they were a little more evenly distributed, but I think I am nitpicking.
I did have a question about bread storage though: I am making 2 loaves at a time (one as a batard and one as a boule so I can practice both shapes). How do I store the bread? ? I wish I could keep the crispy crust. I've just been storing it it side down on a cutting board and then wrapping the bread with the board in foil. Is there a better way?