First, a reminder....sourdough sour taste depends on YOUR STARTER, not the bread recipe. Mine is only week old, still a baby. Another reminder....you need to let your starter get to room temp and to PROOF before using. I let mine sit proofing/fermenting for about 6-8 hours before using each time. Then start the bread recipe As for the bread.........yum! Followed the ingredients, except didn't have onions. Egg and water go together to make a wash, don't add to recipe. Used my stand mixer to stir and knead, made a round loaf and an oval loaf, slashed the top with a razor blade before the second rise, cornmeal sprinkled on parchment paper instead of oiled pan. Also put a pie pan, half full of water, on the bottom rack of the oven during baking. This should be put in during the preheat time to allow steam to build up. Started checking for doneness at about 25 mins. Loaf size can reduce/increase baking times Straight to cooling racks when taken out to prevent sogginess. Bread was wonderful!! Great texture, great crust. Can't wait to try it again as the starter matures.
Was this review helpful?
18 users found this review helpful
First, a reminder....sourdough sour taste depends on YOUR STARTER, not the bread recipe. Mine...