Some of my first Sourdough Attempts
Since I've successfully managed to develop a sourdough starter, I've been baking sourdough breads almost everyday for one straight week! But here are some of my favorites so far: Kalamata Olive Bread and Blue Cheese Bread. They both have some rye flour, plus my starter is part-rye as well. I'm still very new to the whole thing and there is a lot to learn, but it has been a very fun and delicious journey for sure!
I only thought of the blue cheese when the bread was about to go into the oven, so I didn't stuff it in the dough itself, but I love the look and taste of the bubbly melty cheese on top. This was done in about 5 hours, and my friends and I (4 of us) finished the whole loaf in about 2 minutes.... (and it was after we had finished eating dinner, too....)
Wow, both loaves look delicious! My favourite sourdough loaf is definitely olive at the moment, but will have to try a blue cheese one sometime. Nice one!
Thank you bakinbuff! I hope you'll try the bue cheese soon. It's absolutely heavenly!
They sure look good for first attempt! Must be very delicious! Way to go! Al
Thank you Al! They were indeed very delicious!
yum beautiful bread, did u follow any particular recipe?
Thank you rolls! The recipe is a modification of another recipe that I found somewhere online. Here are the ingredients:
200g Starter (100%hyd.)
180g Water
200g AP Flour
140g Bread Flour
40g Rye Flour
8g Salt
I kind of treated it as any easy instatnt yeast dough - no folding, no long ferment etc. Just did knead-rise-shape-rise-bake all in about 5 hours.
Nice job there, whiskers! The crumb shots really show you've got the touch.
Welcome to TFL!
David
Thank you David! I have been learning so much from your wonderful posts and comments on this site. I hope to try one of those more challenging and time-consuming sourdough recipes soon!
Very nice!
How sour is it and how sour do you like your sourdough?
the breads look so yummy. thanks for including a recipe for one of them.
claudia
They really are so yummy, I had to bake a whole bunch more today!
They are not very sour (just a hint, I would say) - assuming because of the short fermentation and my starter being very new. I personally would like it more sour, so I'm going to try one of those recipes with more fermentation time very soon.