You’re welcome to share your sourdough breads here. Give it a bit of a story about how you made it and let’s create a community of bread sharing.

  • @RBWells
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    11 year ago

    Yesterday made a sandwich loaf without really measuring everything - 70% hydration, mix of buttermilk and water. Flour mostly white bread flour (strong flour) with 30% whole wheat. Half a stick of butter. Hopefully the image link works - it rose so well in the oven, didn’t score it so it has natural rupture.

    https://imgur.com/a/omd4sIk

    • @desGrolesOPM
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      11 year ago

      Looks delicious. I can imagine the bread too have been super soft from the butter.

  • @[email protected]
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    11 year ago

    Cheers desGroles. I usually roughly measure/follow a tartine recipe. I’m a believer in 2nd stretch being a lamination. Will see if I can include an outside photo (didn’t get a crumbshot this load but it’s been good with our nice temps).

    • @desGrolesOPM
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      11 year ago

      Beautiful bread! Can see that the lamination works out pretty well for you. Lovely colour too.

      One thing… If I could go back in time with a time machine and offer advice to my younger baking self, I’d tell myself to try slap and folds.More effective for me than a lamination (unless I’m adding inclusions then a lamination), but that is my experience.

  • Unicorn 🌳
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    1 year ago

    It’s been quite a while since I made them, but to start this community a little, I will share my first successful (for my standards) sourdough loaves, after 1-2 months of failures :P

    Both of them are whole spelt loaves, which have some difficulty compared to wheat flour because the gluten is not as strong. The dough is made with 67% hydration, which I found to be optimal for this flour and my level of skill. I did stretch and folds for building dough strength and for the raisin bread, I added the raisins while doing the final lamination before shaping.

    Since it was made in German winter and I had made bad experiences with waiting longer (less rise) I only waited for a 30% size increase (measured with a small piece of dough in separate thin glass container) before lamination and final shaping, and then popped it in the fridge overnight.

    The first one is plain: Whole loaf Cross-section

    The second one with raisins (a little less rise, perhaps due to poor scoring):

    Whole loaf Delicious slices

    Both were delicious, unfortunately life did not give me the time and energy to make more since then. 😅

    • @desGrolesOPM
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      21 year ago

      Pretty amazing! And even more amazing, because they’re whole spelt. You should really do it again…

      • Unicorn 🌳
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        11 year ago

        Thank you! 😊 I will, once I have a little more time again :)