RusscamPhoto#Sourdough loaves, number 48 and 49… #adventuresInBaking
Lots of kind folks forwarded videos about this festive bread scoring technique, so I thought I’d give it a go for #sourDough loaves 46 & 47, destined for this evening’s holiday get-together. #adventuresInBaking
#SourDough loaves 44 & 45. Really beginning to feel confident about how they will come out once I get going on a baking session. Tartine recipe, but instead of “ferment-a-lyse,” I just mixed everything together from the get-go. First rest was for an hour, 30 min each for subsequent 4 rest/fold intervals. 90 more min of bulk fermentation then 15 hours cold proof. #adventuresInBaking
#sourDough loaves no. 42 & no. 43. Changed one thing from Tartine recipe: instead of “levain-O-lyse” at the beginning, I combined the dry ingredients, separately blended the levain with the water THEN mixed them. 4 fold & rests plus 1 hour bulk fermentation. Pre-shape, shape, then into baskets and fridge for cold proofing. #adventuresInBaking
Argh: pre-shaped dough bubbly but very floppy. I think over fermented—AGAIN! Not taking any chances: loaded in to loaf pans it went for possible further rising (and shape maintenance), then into the oven. #lemonade #sourDough #adventuresInBaking
First possible fumble in a while in my #SourDough bread #adventuresInBaking journey… didn’t exactly “incorporate until no dry flour remains” when mixing it in with the levain and water (Tartine recipe). IDK why I rushed it.
Two folds later, I’m still trying to break up the lumps I’m finding in the dough.
Ah, well. If these two come out too poorly to present to a friend or neighbor, that’s more bread for me to slather butter/honey/peanut butter/Fluff/Nutella/etc on for myself.
…film at 11.
#sourDough loaves nos. 38 and 39. Had low expectations as they went into the oven looking a little flat, but oven spring to the rescue! #adventuresInBaking
That’s my dog, Lincoln, in the background in a portrait by my daughter.
Here we go, #SourDough loaves No. 36 and 37. Tartine recipe by the letter. 14 and 15 hour cold proof. Before I put the cover on the cloche, each loaf got a handful of spray bottle squirts of water AND a single ice cube placed next to it. #adventuresInBaking
In the midst of the FULL Tartine recipe today: TWO loaves instead of just one. 1st is out of the oven, 2nd currently baking. Pics to follow when the are both cooling… #SourDough #adventuresInBaking
#sourDough loaves nos. 33 & 34. Background one going to my daughter. Foreground for home consumption.
