Artisan Bread

[Bob Bailey]

Cold here, so decided a little extra heat from the oven would feel good. Just pulled this sourdough loaf out and waiting for t to cool enough to cut into.

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https://flic.kr/p/2mQwybN

]

 

[Rich G]

Looks good, Bob! What recipe are you using, or is it your own formulation? Looks like it could be a "no knead"?

My least favorite part of making bread is being tortured by the smell of it while I'm waiting for it to cool before slicing!

I made three loaves yesterday!

R

 

[Bob Bailey]

Looks good, Bob! What recipe are you using, or is it your own formulation? Looks like it could be a "no knead"?

My least favorite part of making bread is being tortured by the smell of it while I'm waiting for it to cool before slicing!

I made three loaves yesterday!

R

I adapted it from a basic no knead recipe. Autolyze for 1/2 hour after mixing the flour & water with the dough hook, mix in the salt, stretch & fold, mix in the starter, stretch & fold 3 more times at 30-minute intervals. Let it ferment for ~8 to 12 hours. 3 1/2 cups AP flour, ~1 1/4 cups warm filtered water, 1 TBSP Kosher salt and 2 cups active starter. I shoot for ~70% hydration.

 

[Bob Bailey]

Finally, cool enough in the morning to bake. My sourdough starter has been sitting in the fridge for 6 or 8 weeks without feeding so decided to throw together a quick loaf.

Recipe can be found here: https://tvwbb.com/threads/sourdough.93842/