My 2nd sourdough bread...
The inside of the bread tastes good (raisin + honey + a little rye flour + flour). However it doesn't look good. 1) it's a little burnt 2) it's not tight enough 3) the surface is not smooth.
This recipe owner's bread:
(picture from the owner's blog)
My bread:
The recipe (translated from a Chinese blog)
1. preferment with sourdough starter and let it sit for around 12 hours.
2. mix everything except for butter, raisin. autolyse for 60min.
3. kneed for a while till it has some gluten, add butter, kneed again. add raisin
4. ferment for 4 hours
5. divide. pre-shape.rest. shape.
6. Proof for 3-4 hours in 23 ℃ room temperature
7. Bake. pre-heat till 260 ℃， spray some water to make steam. Put bread in the oven. 230 ℃ for 10min then 200℃ for 15min.
- EllaInKitchen's Blog
- Log in or register to post comments
Is it from this blog? http://blog.sina.com.cn/txfarmerying
If it's just your 2nd sourdough loaf, it looks very good to me. With practice, you will eventually get there. Good luck!
yes!!! I love her blog and I'm going to try her other recipes as well.
She is also famous here. I read that she is writing a Chinese baking book. Have you bought her book?
It's what some of us would call a bold bake. Congratulations on your good looking bread.
yeah....I usually like it to be bold, but looking at the bread in the recipe, I feel the original intention of this one is not expected to be that bold, so I wanted to follow the same for this one.
Bold bakes taste way better than weak ones by a large margin. The crack on the bottom looks like a shaping problem and not sealing the seam well enough so it found the weak spot there instead of the scores. Very nice for a 2nd SD.
Happy baking
Yes I felt the same. I didn't shape the dough tight enough, and didn't sealing the seam well.