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Jan Thie

Probably the prettiest sourdough bread I ever baked. It's for giving away, so I won't be able to check the crumb but it looks all right, and it had a proper oven rise, which is a sign of a happy dough.

I baked it, as usual, in my oven bread pan; 20 minutes with the lid on (and an ice-cube thrown in for steaming purposes) and 25 minutes without the lid.






Today's sourdough loaf, still hot from the oven, on its cooling rack, seen from above. It has a gorgeous dark colour and the scoring went all right, this time.
Another shot from above, but with the bread turned 180°. I made two long and deep 'half moon' cuts and two 'ears' (ridges) grew quite well from that. It's a very nice looking bread. Oh, and I made a round loaf. Normally I go for oblong sourdough breads.
The same bread seen from the side: the ear stands high and proud. This went really well, fir once.
Same bread (still on the cooling rack) seen from the other side; here the shallow cuts I also made bloomed up in a leaflike pattern. Again, it is a pretty bread.
Apr 07, 2023, 11:48 AM·Public·Mastodon for iOS
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