I wasn’t sure this would come out ok. I only refreshed the starter once the night before and it didn’t increase in volume much. Five stretch and folds, 4 hr bulk and 12 hours in the refrigerator. No problem at all 🙂
Two really nice loaves today. Cooked in a cast iron casserole, lid on for 15 minutes, lid off for 40.
Well, that’s not bad😊
Tartine style, bench rest
This was a great success, great taste and texture. Thanks to Jordan Bourke for the recipe from his book, Healthy Baking.
Highly recommended! #notmuchleft
I haven’t been able to do any baking for a couple of weeks. My daughter had to buy a sliced loaf from the supermarket. Oh, the shame! It’s all OK now though 🙂
Nice crumb as well! This is from the Tartine recipe with a little modification for European flour.
Over the last couple of years an occasional hobby has turned into quite a big obsession!
I used to bake the occasional sandwich loaf or tray of rolls but I gradually got into sourdough. It took a while to get going but after reading a lot of books, following people on Instagram etc, things are now going very well. All the family, including the dogs love sourdough.
I now have a larger Swedish mixer, an Ankarsrum Assistent, that means I can now knead a lot more dough. Piccies below.
Yeasted white crusty rolls
Country Blonde sourdough