I made my old standby yesterday and today, 123 sourdough. The dough was very wet; I must have either a >100% starter or I mismeasured. I used only white flour, and I know that that sometimes leads to wetter doughs, but I've made 100% white before and it wasn't a problem. It was extraordinarily hard to shape and work with. I made a double batch; 4 loaves. two rose in small bowls in the fridge overnight and two rose in loaf pans. Not a lot of oven spring on the "boules" but the loaf pans gave more support and they turned out better. Of course, they taste phenomenal. I am very pleased with my sourdough.
No pix this time. But wanted to post my loaf. I will be giving one loaf away, and one is in the freezer for later. (and of course, one is half gone already).
I am brining bread to a party on Friday so I need to start another batch.
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I like high hydration bread,too. I have had the experience and I noticed that put the dough in a loaf pan make a great thin and crunchy crust! The crumb are very moist and not dense. I understand how you like the kind of bread!
I am looking forward to seeing your next post with some pictures!
Best wishes,
Akiko