New to the forum. New to sourdough. We baked these loaves yesterday and made mistakes along the way. The pleasure is already present and the first loaf is very pleasant to eat. (Maybe I'm just happy it wasn't total garbage!) I followed a recipe for Beginners Sourdough from The Perfect Loaf.
Starter went great, it was a week old.
Was not prepared to form with such a wet dough, but got through it.
It was a bit cool in the kitchen during bulk fermentation. It hadn't risen much at all at the end of 4.5 hours. This and some commitments I had, I let it sit and it fermented for 7.5 hours.
The first bake, dutch oven, I forgot to decrease the heat when I took the lid off. AND I wasn't checking. So it is a bit more 'done' than I would have liked.
Please correct me here....I think that the crumb and crust overall look good. As I mentioned, the taste is good and the texture is not bad. It did not rise / spring as much as I though.
Anyway, definite newbie and some constructive critisism would be greatly appreciated.
Thank you.
Thank you.
A one week old starter is young! It'll continue to improve over the coming weeks. Having said that you have produced a lovely loaf with such a young starter.
You did well to watch the dough and not the clock. A lovely thin crust and a nice crumb. Height can be because of the high hydration which makes it more difficult to get the best out of oven spring. Can't fault you at all. Lovely bake!
loaf does not appear to me to be over-baked. Not in a million years could my week old starter have produced such a nice loaf. Abe was coaching me through several weeks of starter anxiety b/f I even attempted baking. That's a lovely loaf. you should be proud.
hester
Thank you for the kind words!
Looking forward to more bakes!
pretty darn good to me under any circumstances. For a first time out, it's brilliant!
Congratulations and keep on baking!
Carole