November 28, 2020 - 6:09am
Back to straight sourdough
After a brief dalliance with PR's whole wheat sandwich bread, I'm back to my traditional sourdough loaf (starter + water + flour + salt). These were around 80% hydration.The sandwich bread was delicious, but didn't keep nearly as well as the traditional loaf.
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Wow! Those really look nice! The scoring is beautiful!!
Did you score all around the circumference on the one on the right to get it to pop straight up like that?
I really like the shape of the loaf. Perfect for sandwich bread. Is that a 1,000g loaf?
Nice job! The pictures look they were taken from a magazine. :)
Murph
Yes, it's scored all the way around. They are roughly 800g loaves.
BTW, the wheat on the right one is cocoa powder, not scoring, if that wasn't clear...
I couldn't even IMAGINE walking into a bakery and seeing that bread and... not walking out with a dozen of 'em!
I love the strength of those loaves! How are you fermenting them?? I mean... WOW!
Long and tall... to DIE for!
I understand you've been baking for 15-20 years. It really shows.
Murph
Beautiful loaves loydb. Love to see the crumb!
Benny