Fred the starter has come of age, and I've been baking sourdough pretty much weekly. This is a Norwich sourdough with the loaves retarded overnight. I got more oven spring than usual (without retarding); want to try it a couple more times to see if it consistently produces this result.
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Fred's a happy camper! Very nice. Without the retardaton, how was the flavor?
Betty
Very impressive bloom. Hmmm ... The crust photo (2nd photo) looks like a loaf that was retarded.
How was the crumb? Flavor?
David
Your scoring worked out really well!
:-Paul
The flavor is a bit more sour with retardation, we think. Sorry I missed the crumb shot; the crumb is chewey and relatively open - although a bit more dense than a similar bread I made earlier this week, without retardadion. Scoring was a lot easier on chilled dough; that helped the bloom, I think.
I need to try it a couple more times and see if I get consistent results. I also like the scheduling aspect: start elaborating starter Fri AM, preferments and shape Fri night; fresh bread on Saturday morning.
Really beautiful loaves!
Susan