Overall I’m pretty happy with my first sourdough loaf at first glance, although I do think I got too much color on the top.
Its still cooling, but I’ll make a post with pictures of the crumb when it’s done.
Thanks to Claire Saffitz, I would have definitely ruined it if I didn’t watch/read her NYT guide at least 10 times in preparation.
You must log in or register to comment.
Background stuff looks pretty modern for this to be the first ever loaf of sourdough. /s
(my god that crust looks amazing 🤤)
That looks freaking delicious!
Update, here’s the crumb.
ok then, make me jelly
seriously, though: what’s your secret?
Blind luck as far as I can tell.
I followed Claire Saffitz technique as closely as I possibly could. Although I switched to a 4/1 bread-flour/rye ratio(because I already had them). I think it was fortunate that on the day I was making the dough it was relatively warm in my apartment.
I did minorly fuck up at the very end, by cutting in too soon, so it slumped a little.
That’s frankly stunning for a first loaf.
Thank you. I was expecting a disaster, so I’m over the moon with the results.
great looking bread. looks cronchy
It does, I’m pretty happy with how the crust looks. Lots of little startchy bubbles.
hows the flave
Good, its 20% rye, which brought tons of good flavor. Plus a subtle sour finish
i tried baking with rye, i found it very gluey in consistency
are you adding enough water? I had the same issue with my first few rye loaves, added more water than I normally would with wheat flour and it drastically improved.
I didn’t have that issue with mine. Slightly chewy, and very fluffy and soft.
Great job! My first is incoming in a few days. My starter is coming along!
I started mine back in August, and I’ve been so excited of finally get a chance to use it
I read that as “April” and was like wow that was a wait! 🤣 good thing I reread that.
