White Breads

The time had come to try an entirely different method of preparing a sourdough. Instead of just skimming, I read all of Peter Reinhart's section on sourdough in The Bread Baker's Apprentice, and went with his first basic sourdough recipe, which used 100% unbleached AP flour. I was temporarily out of whole wheat flour anyway, so I was open to the opportunity.

This bread session had a lot of differences from the other four to date. The first big change was using a firm starter.

I let the firm starter watch TV with us

I had to set an alarm for 3am to follow the timing guidelines in the book for when to check on the starter and move to the fridge. It was supposed to double in size in 3-4 hours. Luckily it did, and I didn't have to set another alarm for 4am.

The recipe indicated the the dough was for two boules (or other similar-sized breads), so I took the opportunity to try the new method with a variation in a loaf pan. Since I was following his instructions closely, I finally learned how to properly form a boule, which I had just been guessing at with my first three breads. I gave it a nice, tight skin and it didn't collapse at all! Winging it just doesn't work with bread.

Before final rise

After final rise

This note on the microwave door is a necessity

Pound sign slash style ROCKS

Don't they look pro? These smelled soooo good

The boule is slightly burned on the bottom. I think I need a hotter oven to reduce cooking time.

Not a very open crumb, but went very nicely with some bluefish Amy and I picked up

The bread was actually kind of disappointing, despite it's good looks. The crumb was tight and reminded me of cheap white bread, and there was barely a hint of sourness. Not that it was a BAD bread, not at all. When toasted it is a full football field of flavor. I just need to figure out why things keep changing so much!

Notes for next time:
-watch actual oven temperature more closely
-research starter prep to increase sour flavor
-research bubble production
-try not to eat it all so quickly