Sunday morning two sourdough bread have just been baked. Very fresh from the oven. The recipe I use is here;
https://www.theperfectloaf.com/beginners-sourdough-bread/
78%hydration is too high for me to handle so I just reduced the hydration to 70%. Thanks Maurizio@The perfect loaf!
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and beautiful photography! I felt so happy seeing this!
Thaaaanks.
When I take pics of any food I always use the "natural light", open the big window in my kitchen and place the food near the window and take some pics. Under the artificial light the food looks very funny to me. Using the natual light the food is alive. Especially the morning light has good effect on the food.
This is a fantastic loaf! It's amazing how far you've come in such a short amount of time. I'm very impressed! Keep up the good work, my friend. Cheers!
Trevor
Hi Trevor,
You teach me more than how to make sourdough bread! I do put all of myself into the bread I make. I'm looking forward to your aricles@Breadwerx-.
Your comment gives me a big boost. Thanks!
Ako
The 70% hydration keeps the holes within reason and makes it a much easier bread to handle. It is no wonder the beginners 1:2:3 sourdough is 71% hydration. Perfect to learn slap and folds and strech and folds too. Well done and happy baking
look very nice and make a crust cruncy.
So far 65-70%hydration dough I feel comfortable and manage to handle. Sourdough bread has been my family's staple foods since May and I bake 2-4 boules at every weekend. My family fall in love with its subtle sourness.
Your comments encourage me very much, thanks!!
Ako