The flavor is nice, but could be more sour. The crust did not come out real crisp, I had 3+ pounds of dough cooking, maybe that is too much. Feel free to critique
Not sure what that means. I am guessing hotter, longer and darker? It was rather nice with a bit of Kerrygold butter, great butter if you have not tried it.
A little more boldly baked and the blisters would have stood out more but really, what's not to like? Well done!
Not sure what that means. I am guessing hotter, longer and darker? It was rather nice with a bit of Kerrygold butter, great butter if you have not tried it.
I will try again next weekend. ;)
For a more sour flavor tru proofing overnight in the refrigerator;
Ford
Thanks for the tip Mr. Ford. I found the link below, it might also help.
http://www.thefreshloaf.com/node/1040/lesson-squeeze-more-sour-your-sourdough