Loaf 55 – Wetter Sourdough Jun21

Loaf 55 – Wett...

As an experiment I upped the hydration of the SFBI recipe I use from 68% to 76%. I was interested to see how much difference there was in the crumb – wetter dough is supposed to make a more open crumb. The extra hydration made the dough very difficult to work with – it seemed...

Loaf 54 – Sourdough with Mom Jun18

Loaf 54 – Sour...

My mom came to visit for a few days and I got to show off to her that I could make really good sourdough! No experiments going on here, I had to nail it. This was made in one day, I fed the starter at 7:40am, used it at 1:15pm after we returned from lunch. The bread went into the over at...

Loaf 53 – 9 Grain Gifts for Friends Jun17

Loaf 53 – 9 Gr...

These loaves began as a routine batch of my 9 Grain wheat bread as gifts for friends… except for a few brain freezes along the way. I was making five loaves, so needed to make about 2.5kg of dough (500g being my regular size). Somehow I typed in 1,500g in my bread calculator and blindly...

Loaf 52 – SFBI with Tartine Starter Jun15

Loaf 52 – SFBI...

Now that I know I was under-proofing my sourdoughs, I’m going to experiment more and try to perfect it. These loaves were made with the Tartine recipe starter that I grew and the SFBI sourdough recipe and process. I fed the starter on Thursday at 4:20pm and it doubled in size and peaked...

Loaf 51 – Longer Proof Sourdough Jun11

Loaf 51 – Long...

Loaf 50 was finally getting close to what I want in a sourdough bread, but the crumb was still too dense. My flash of insight from that loaf was that I wasn’t proofing it long enough. This loaf is exactly the same, but instead of proofing it for 2 hours and 15 minutes I proofed it for 3...

Halftime Recap: Less...

It’s early June and I’ve completed 50 of my 100 loaves of bread, so here’s the Halftime Recap of the game so far. I’m happy with my progress – I thought I’d be farther along in the varieties of breads that I’ve baked, but I’m much more confident with my skills than I thought I’d be...

Loaf 50 – Halfway Sourdough! Jun08

Loaf 50 – Half...

Halfway through my 100 Loaves of Bread! My last two loaves were experiments with different approaches to making sourdough, concluding with the SFBI approach is the best so far. I still wasn’t happy with the crumb of my loaves and thought that perhaps my ineptness at the loaf shaping was...

Loaf 49 – SFBI-style Sourdough Jun06

Loaf 49 – SFBI...

Loaf 48 and this loaf are about using my new sourdough starter. I tried a different way of preparing sourdough with Loaf 48 that I thought would save some time. As a control of the experiment I made this loaf using the SFBI sourdough approach that I’ve done many times before (loaves 27,...