My sourdough loaf came out really nice today.
I used a firmer starter than I usually do. I believe it was 30 grams starter, 50 grams water, 50 grams rye flour that I left out overnight. In the AM I added 500 grams bread flour, 370 grams water, and 10 grams salt. Folded 3-4 times over 3-4 hours, shaped it, baked it in a pot for 45 minutes.
We'll be slicing it shortly.
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Great looking loaf, Floyd. That rye flour ought to boost the flavor, too.
Paul
That last close-up picture made me want to bite my screen! LOL
Theresa
Pretty, indeed!
Beautiful.
Juergen
rustic beauty, nature in action. looking forward to see the crumb!
quite a basic formula i always use. easy to remember and we can play with changes in the add on, different kind of mixture of flour and of course the varations of the starter fed with different flour and different % hydration.
happy baking
evon
Nice Boule, Floyd! Leave with Rye sour, this bread should have a lovely flavor.
-Khalid
down pat Floyd. Like your results and the rye should give it a little bit
of added flavor. Can't wait to see the crumb.
Let's see if Floyd can find finds it: :-)
Thanks!
That was weird (your other comment). I was able to recover it from the email I received, but I'm not sure where it went.
Crumb shot forthcoming.
could be retrieved from the ether. You are a scientist rather than an atrtist after all!
Nice going!
simple and to the point ! My kind of loaf. Really nice crust and slashing. c
Sorry, busy day yesterday! Finally getting this uploaded now.
The crumb actually wasn't much to write home about. No complaints, I should say, but it was a pretty fast rise and a fairly low hydration dough, so the crumb was pretty even.
I baked this again yesterday with the moisture kicked up a notch or two and that loaf had really great, uneven crumb. Photos to come.