Maxbob002's blog

I made a French bread size loaf from a sourdough baguette recipe. It's a recipe I got in a sourdough class that I make regularly but usually in typical baguette form. It has about 50grams of starter and 2 gram sof commercial yeast for a 900 gram total dough. We are having roast beef melt sandwiches for dinner so I made some larger loaves than normal. I did everything I thought would decrease oven spring. I used a lower oven temperature, bulk and proofed longer than normal and held my lame completely vertical.

I've been lurking for a while and this is my first blog post. Thanks for everyone for making this site great. I am an amateur and have been baking bread for a couple years. My daughters and I made a sourdough starter named Charlotte early on. I keep her on the counter and we feed her mostly everyday and she has been refrigerated once or twice for short periods. She goes on trips with us as well. She lives in Mississippi and has vacationed Tennessee, Missouri, Indiana and Illinois.