hey everybody,
im new to the whole baking but have loved fresh breads from a young ages.... I started doing some research into the whole sourdough making process and decided to have a whirl my father in laws friend made the most amazing sourdough bread with onions and I was hooked... This was 77% hydration and my sourdough starter I started 14 days ago with high activity. the crust is beautiful and it rose perfectly in the proofing. I did a 9hr proof because I got impatient lol but it rose beautiful and smells fantastic. I almost ran the risk of cutting into it warm also. I can honestly say the hardest part about the whole process was following the guides timelines as I just wanted some goooood sourdough.... I haven't cut into it yet as I was told 24 hours should be long enough?
wIll up date crumbs factor and taste tomorrow :)
well done and we look forward to seeing the crumb once you cut the loaf
happy baking
Leslie
they are usually wrong for you in your kitchen. Now that is one bold bake can't wait to see the inside. For a first SD it is quite good!
Welcome, well done and happy baking
and I can hardly believe that this is your first sourdough loaf! Very well done!
I'm with Danni on this. That is a wonderful looking first attempt, mine was not even a quarter as good as yours!
Well done. looking forward to seeing your next bakes
That's your first? Gee whizz!
What a lovely loaf.
Thank you all so much. Im really happy with how it turned out as it was my first :)
time to check the crumb ;)
on your first try! Well done. What method did you use for creating your starter? I used gaaarp's method here on TFL:
http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial
I have been keeping it for close to 10 months now, but admit I did mistreat it (left it too long between feedings). It is bouncing back now with regular visits.
Super super nice for a first sourdough loaf! My first sourdough was hardly edible, I just managed to eat it because of the great flavor but the crust was leathery and the crumb was gummy and closed due to under fermentation. Looking forward to your next bakes!
so little update, I cut the bread and have tasted it.
The crumb came out great airy with rich gluten structure, the flavour is great not gummy at all soft and slightly chewier towards the crust, im thinking because I allowed full turn down cooling with no cloth on top to save the crust from softening. I read here somwhere that it helps with the "end of cook cycle process" and thankfully it worked..... It was so hard not to cut it ... I have a few people sampling tonight with some locally sourced old cheddars :) only thing I was worried about really was the sourdough taste it's quite mild considering the starter activity.
not sure how to upload picture Here, but will find out. I'm super impressed with how this turned out. To be honest I followed a lot of tutorials from here and across the www. Just kinda followed my instints as far as feel and rise etc.