Sourdough Lessons

Second, unsalted batch. The far right is the doughy loaf.

Well, I did it! I did “me” and boy, was it a doozie. I thought I could handle overlapping my sourdough bread process. I had company coming in and wanted to bake a trial batch and the actual to iron out any problems. Timing worked out that I truly didn’t have time to do a trial batch and a real batch, but I wanted the same “trial run,” so I jumped in and thought I could do it all.

Haha.

The first batch was great save an overly crunchy/overly cooked bottom. I found a solution on a bread baking forum online: crumpled up tin foil, stretched back out and layered to make an insulator under the cast iron Dutch oven. I tried it on my second batch, and it worked like a charm!

However, I forgot the salt! Salt! The flavor of life…and bread. So, with a sprinkle of salt, and a spread (or two or three) of butter, we managed to salvage one loaf from that batch.

The other, however, was terrible. I forgot to put the lid on the Dutch oven, and the loaf didn’t pop on the top, where I had scored the dough, but it did pop on the side, and looked like it had a tumor. Or some odd side-growth. A hernia. And because of the side poof, it was dense and doughy. Not edible. Not even as French toast.

Third loaf – the charmer.

However, on an upward note, after about a week, I attempted my third batch. The dough texture was like silk. I didn’t forget the salt. The sour in the sourdough “popped” through, according to my husband and my tastebuds. The bottom wasn’t over cooked. It was the most perfect batch I have made, yet. I was happy to share a loaf with new neighbors who move in, two houses down, and to serve when a friend came to dinner.

Like all good things, well baked bread takes time.

Happy Eating,

J.

Sourdough Bread Success!

I did it! The test was my 4 year old son – he wanted seconds. My husband wanted seconds. And my friend who gave me the starter said the pic I sent him looks great.

So, now that I’ve baked once, I get to try again tomorrow and fine tune my dough-ball shaping skills. I wanted a “practice run” before some of my family come to visit this weekend, and circumstances sent me into overlap with the 3-day process. Trial by fire. Go big or go home. Dive in head first. That’s my nature, so here I am, baking again tomorrow.

I was able to walk my second loaf over to my neighbor’s house, and my friend, S, popped her head out the back door a little while later and said they love it and were eating it right then.

That’s why I bake. I love doing it, but I love to gift the goods to friends and neighbors. It always brings a smile to their faces.

And to see the buttery grin on my son’s face, and know my husband has a treat to enjoy after a long work day. I am looking forward to baking the next batch, today, and continuing to perfect my sourdough! Many thanks to my neighbor and friend, Shaun, who gave me the starter and recipe!

The following are pics of my “bake day” process.

Loose square formation before folding and forming the dough balls.
After folding corners of “square,” it looks like a diamond. Fold each corner once more.
After 2nd round of folds
Both dough balls
Dough balls and banneton

Happy eating!