March 18, 2009 - 9:28am
My second Artisan Loaf
Ok, so the first loaf was horrible. I baked it on a stone, and it didn't brown. I basically didn't bake it long enough. Here is a picture of my second attempt. I baked it in my Cuisinart 2 quart saucepan with lid, sprinkled with a bit of cornmeal, at 500 degrees [30 min. lid on, 20 min. lid off]. It turned out very nice and was a great texture. However, I felt it was a bit bland and will add some sourdough starter next time. I also need to work on the scoring I think. It was very crusty and I like that, but not very pretty, I guess. Need to keep practicing!
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Looks awfully good to me for a second try. Well done!
Wow! That looks great. I am so jealous. I had been baking sourdough for about one month and a half now and nothing look as great as yours.
I will be away for about 2 weeks and can't continue to keep feeding my sourdough. What to do in that situation?
Feed it just before you leave, then put it in your refrigerator. When you return, start it on its regular feeding schedule. SD starters are tough to kill once they're established.
Enjoy your trip!
Thank you! It took me three tries with regular bread in the pans! I kept churning out these ugly, thick bricks! ha ha Wait till you see what I've got going on tomorrow! I threw together a package of white bread mix, 9 grain bread mix, a couple of cups of water, two teaspoons of yeast, 3 tablespoons of butter, a teaspoon and a half of rock salt, and a couple of cups of warm water. I mixed it all up until just really sticky and covered it and put it in the fridge. OH MY! After a few hours is has more than doubled in size, the holes are huge, and I plan on baking it artisan style in the morning lol. This should be really interesting. I hope it turns out!
I'll post pics.
Have a great night,
Lynn