Ok, I've been posting a lot.. but I'm just too excited about this loaf. This is everything I'm looking for in a sourdough loaf. I roughly used the recipe at theperfectloaf.com
I used significantly more levain than he called for cause I had it leftover from making Ken Forkish's field blend #1 (see pictures below) so I decided to use it in a mostly white "pure" sourdough loaf. What a cool feeling to leaven purely with wild yeast!
This is also the shiniest loaf I've ever baked – not sure if that has to do with the good fermentation or not.. Check out how different the other loaf turned out even though they were scored (I think) the same way. It burst!
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Nice looking bread there! I wonder why the one split sideways like that. I am sure they are all super yummy!!
Beautiful looking loaves! I bet it tastes amazing too!
I love them all!
Do you have time to post a crumb shoot? I've love to see whether the burst affected the crumb at all.
I will ask my customers to send me pictures of the crumb and get back to you
very good. The blow out was probably due to a shaping error. IF the steam was adequate and the scoring deep enough then the dough will seek the weakest path for expansion. and the weakest part for this loaf was the side rather than the score where it was weakened intentionally..
Happy baking
That's good to consider. I'm wondering if my scoring wasn't deep enough now.. Gotta practice!
wouldve loved to see the inside :)