I finally pulled that sourdough bread out of the even. It smells AMAZING. But I will do the right thing and wait 45 minutes for it to cool to perfection before cutting into it. I used Peter Reinhart’s basic sourdough recipe from his book “The Bread Baker’s Apprentice” and my dad’s sourdough started that he started about a month ago.
Some of my process:
My pre ferment pulled from the fridge to warm up a bit. As soon as I pulled it out and as I was kneading it I could smell the delicious sour flavor.
Dough before it ferments
My batards after shaping. I still can’t get the skin tight enough so during the final proof they mostly ooze outwards instead up upwards.
I had some problems with scoring the loaves before I put them in the oven. This dough is a lot denser than others I’ve done and my knife is cheap. That’s another thing to add to the list of things to buy when I finally have money. I don’t know why one got blistered on one side like that. I turned them halfway through. Unless when I turned them, they got pushed too far to the back wall. They smell amazing though. The crust seems nice and crunchy. Sigh… only 30 minutes before I can eat them.