The Sourdough starter has been successfully activated, for two years, I did not do any baking, but from now on baking sourdough bread can be done, in fact, the fun has begun.
A Few Days of Bread Baking-Freshly Baked Bread in My Kitchen.
Beautiful Sourdough Bread Three of a Kind: Batard, Boule, Batard.
Cutting and Tasting.
The first baking using the activated starter, a half recipe made a loaf of bread.
The golden burnt brown is so rustic looking, it was so light when the bread was pulled out of the oven. A perfect sign, I was so pleased and waited for hours to cut it. Ideally, it should be cut when the bread is completely cold, for this sourdough was cut three hours after the freshly baked.
The crumb is to smooth I thought, there were no many holes around, but it was soft, and the crust was crunchy. The next day cut the rest of the loaf and the end part of the bread, I found the beautiful looking sliced sourdough as the picture below in the right. It pleased me.
Toasted to serve and tasty. Agreeable!
Another tasting was simply spread with butter and also dip in good olive oil. It should be delicious to be served with any cured meat, smoked, cheese and a salad.
Batard and Boule
The second baking attempted with a full recipe makes two loaves.
The Batard was baked the next day, it retarded in the refrigerator to proof overnight.
A beautiful looking batard with the pattern it was very well prepared, retards in the fridge to proof. The crumb was expected as what sourdough has. A good loaf. The baker is so Proud.
The Boule
Baked on the same day in the preparation
The bread is round and nicely shaped, but it is rather flat. There are reasons, I think it was overproof, and also the ambience was slightly too hot!
The crumb is coarse but not enough holes around, and the crust is crisp though a little thin, I think.
STACK THEM UP!!!
Love to see the loaves stack together up high which represents: goodness, wealth and prosperity.
Also, it is a good idea to keep the loaves not to become dry quickly.
More Pictures
Proud Moment
Sourdough Bread Baking.
Proud and please to be a beginner baker, eventually love to learn the advanced sourdough bread baking. It is complicated, but I am ready for it. Lots of challenges I may have to face, but like anything else, it should not be the problems, it is the learning that is matter. Passion, dedication and determination lead you the way!
The joy of baking sourdough-bread is priceless, very unique, you just do not know what the loave is going to turn out. It depends on many aspects, such as the flour, the starter, the leaven, the weather, the application technique, the oven that you have, and so forth. To me, baking makes me happy!😋
Sourdough baking in details is posting soon.
Susy
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