Sourdough success - sort'a
Apr. 1, 2013 12:43 pm
Updated: May 16, 2013 8:20 pm
So it finished! I made the bread for Easter and it was a hit - however (being my worst critic) it wasn't what I was hoping for. After I let it stew in the fridge until Saturday, I removed it and started the sour dough process. I combined my fed wild
yeast with fresh flour and warm water and left it to sit for a few hours (6 hours in my case) to sour. Once that was completed, I mixed in more flour, salt and sugar and kneaded the bread until I had a dense loaf. I placed it back in the bowl for its inital
rise and then divided it into it's two loafs and let it bench rise for a few more hours.
Hind sight, this is where I went wrong. I should have made sure that the loafs were kept moist during the bench rise period, either with a moist towel or by basting them with water - something.
Anyway, I could tell that something had gone eyry when I went to slash the loafs and they had almost a tough skin on the outside. Knowing that I was already too far in I proceed to bake the bread. 20-25 minutes later my loafs came out. That's when I had
my second "oops" moment - I should have wiped the loafs down with a damp cloth to remove any access flour which had scorched to the surface of the bread.
Not to be detered - I let them cool and tried a slice. It was dense - VERY dense! Most of that I attributed to the fact that the tough skin had formed which impeeded the rise process. However, it was good - VERY GOOD! It had a perfect yeasty-sour twang
to the loaf. I let a stick of unsalted butter come to room temperature and combined it with some garlic powder, salt, cracked black pepper and oregano as a butter side. It might not have been perfect - but it was my taste of history. Good, bad or indifferent,
it was something that I created with only flour, water, sugar, salt and the air around me.
Was I a little upset that it turned out like a brick of clay rather than a fluffy loaf of bread - yes. Am I detered from trying it again this weekend - NO! I am giving this a shot again and know I know what steps are needed to better the process!
I hope this served as a story of sucess in your eyes as much as it did for me. When I get home tonight I will post the directions I followed along with my notes here on my blog for anyone who wished to take a bite out of history for themselves! Until then
- Keep Cooking!
Sourdough loaf after the 6 hour souring rest.
Sourdough loafs before bench rise
Sourdough loafs after bench rise
Sourdough loafs compeleted