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Sourdough Loaf (psssst Hoss)

FidelFidel Posts: 10,172
edited 2:16PM in EggHead Forum
Just finished up a nice sourdough rustic loaf. Didn't let it rise much in the higher temperatures so not real acidic/sour, but the yeast flavor is terrific.

The awakening of the culture (Tuesday):


The culture ferment done and ready for the additional ingredients to make the dough (Wednesday):


After I mixed the dough and kneaded it for 20 minutes, I let it rise for 2 days. This morning I dumped it from the bowl, the, rested for 30 minutes and formed the final loaf (early this morning):


Finally let it rise at room temp for 6 hours. The idea is to raise the proofing temps during this rise if you want a more sour loaf, but since my dough turned out a little on the slack side I let it go at room temp the whole time:

Baked it on a stone at 425° for about 25 minutes until the internal was 199° - then rested for 30 minutes, sliced, buttered, and devoured.



Lots of experimentation coming up now that I have a really strong culture brewing. This seems like a lot of work (it isn't) but the reward of a very flavorful loaf of bread is worth the effort.


  • HossHoss Posts: 14,600
    AWWWLAWWWWDD! THAT'S what I'm LOOKIN FOR!!! :woohoo: Looks OUTRAGEOUSLY YUMMEE! :) I got a dough doin the first rise now.
  • MickeyMickey Posts: 18,691
    Good looking bread - WOW......
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • cookn bikercookn biker Posts: 13,407
    Looks awesome!! Nice pockets in that loaf.
    Thanks for the push.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Clay QClay Q Posts: 4,435
    Oh boy! Fresh sourdough!
    Looks terrific. I could use some with the chicken soup I had for lunch.
    Nice work Fidel. :cheer:
  • EGGARYEGGARY Posts: 1,222
    Nice looking loaf of Sourdough Bread. I bet it tasted delicious, especially with butter or margarine. Was the texture nice and soft on the inside ?

    How much of that bread do you eat ? That's my concern about baking bread, it has to be eaten and I am trying to lose weight. Bread can be bad news for me.

    Enjoy the game.

  • FidelFidel Posts: 10,172
    Hard crust, very soft crumb. Overall a B+.

    I don't eat but a couple slices - buttered while still warm. My kids destroy it. A loaf never lasts more than a couple hours around here unless I make pumpernickel. That gets left for me to make ham sammiches for lunches through the week.
  • FidelFidel Posts: 10,172
    From you, oh master of all goods baked, I'll take that as a high compliment.

    I love making the little boules out of a strong sourdough then hollowing them out and filling with a good soup. Makes for a great lunch.
  • FidelFidel Posts: 10,172
    One day later this week you should have the dried remnants from the leftover starter culture from this loaf. I wish you luck with it.
  • FidelFidel Posts: 10,172
    Thanks Mickey
  • FidelFidel Posts: 10,172
    The pockets are for the butter.....just so you know when you bake some.
  • HossHoss Posts: 14,600
    THANK YOU! :woohoo: I'm thinkin my biggest obstacle is patience. :blink:
  • FidelFidel Posts: 10,172
    Your biggest obstacle is either patience or that three pound mass of jello between your ears. :P
  • HossHoss Posts: 14,600
    :blush: you rite! :pinch:
  • FidelFidel Posts: 10,172
    (don't tell anyone, but I didn't want to say 'jello')
  • HossHoss Posts: 14,600
    :laugh: ;) :P Guess I've eaten too much Smoked 'Loney!!! :ohmy:
  • vidalia1vidalia1 Posts: 7,092
    The bread looks awesome...I would gladly have come back over on Sunday for a slice or 2 of bread....I'm just sayin'... B) :) :woohoo:
  • Egg JujuEgg Juju Posts: 658
    Nice looking loaf of bread. Love a fresh hot loaf of sourdough...
    Large and Small BGE *
  • EGGARYEGGARY Posts: 1,222
    You gave your sourdough bread a B+. Why a B+ and how can it be improved ?


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