Sourdough loaf

[BrianGSDTexoma]

I am starting to figure out this sourdough thing. I prefer the loaf shape to the round. Been trying different recipes every week. This is my favorite. Doing a pumpernickel tomorrow to go with my corned beef that comes up of its bath today.

 

[crazymoon]

BT, It looks like you have the bread down perfectly !

 

[tomd8]

Your bread looks unbelievable...great oven spring. I bounced between a boule but have settled on a fat baguette style done in a commercial form. I bake 2 loaves at a time every other week. I use a loaf a week for breakfast toast with melted cheese. My loaves are 50% whole wheat sourdough. My sourdough bread comes out more sweet than sour yet my culture is strong. How would you describe the taste of your sourdough?

 

[BrianGSDTexoma]

It has a mild sour flavor. I been baking every week so starter is very active. I don't make levean any more I just build starter to the amount needed for recipe. This is the recipe I pretty much only use now.

https://bakednyc.com/bakingsociety/2017/11/01/the-simple-sourdough-tin-loaf-of-your-dreams/

 

[TomKnollRFV]

Alright this is motivation to finally get a sourdough starter going..!

 

[BrianGSDTexoma]

Forgot to mention I use all white flour on that recipe.

 

[tomd8]

Here is one of my loaves sliced on an angle the way I use for breakfast toast. This one may be 25% WW. I sometimes add seeds in the bread (chia, millet, flax) along with sesame on the top. I do make a sponge, 24 hour autolyse and 36 to 48 hour cold rise in fridge.

 

[BrianGSDTexoma]

Wow those look great. I am still pretty new to sourdough. Have only weekends free and not much time to experiment.