Sourdough Bread Baked

[SCEtoAUX]

Here are some pictures of some sourdough bread I baked.





Each of the squares on the cooling rack are 1 cm, the overall diameter of the round close to 7-5/8 inches.

I baked some sourdough bread in loaf pans a few days ago to slice for sandwiches. Very tasty and did not last long.

[Don Boose]

Really beautiful. Look like perfect loaves. I'd love a thick slice!

Don

[Texman]

An excellent looking loaf! I'm with Don. I can give you an address to
ship it to!

[KCStephens]

Looks delicious!
I can imagine a mound of thinly sliced warm corned beef, Swiss cheese and slathering of grainy mustard between two thick slices!
Yum

[missileer]

Originally Posted by SCEtoAUX

Here are some pictures of some sourdough bread I baked.





Each of the squares on the cooling rack are 1 cm, the overall diameter of the round close to 7-5/8 inches.

I baked some sourdough bread in loaf pans a few days ago to slice for sandwiches. Very tasty and did not last long.

SCE,
You just posted this to punish me for all the bad puns and stories I post. Trying to find a really good loaf of sourdough in Annapolis, MD is impossible. The closest thing here is a mediocre loaf at Safeway. Any chance you want to go into an on-line bread business?

John

[SCEtoAUX]

Nope, no plans on starting an online bread business. Just an at home bread eating business.

I used mostly this procedure to make the sourdough starter:
Sourdough Starter

This is the recipe I used for the bread in the pictures posted in this thread:
Sourdough Bread

The dough was allowed to rise overnight in the refrigerator. I read somewhere that is called retarding and helps develop a more intense sourdough flavor. Found out it does indeed.

I did not have a dutch oven so I used a Cuisinart 3 quart 18/10 stainless steel saucepan with lid. Seemed to work just fine.

I have tried a few recipes from different sites, all seem to work. One site, however, had baking soda in a recipe. Baking soda? In sourdough bread? I have read that amounts to sacrilege.

Something I learned about making sourdough bread using home made starter is that it does not look like the dough is rising very much at first, but as all of the references state all you have to do is wait a bit longer and you will get great results. In fact one loaf I made over proofed and collapsed on itself so the slices looked more like fat T's.

[missileer]

Doug,

Thanks for the links; I will try to get my wife interested. She is the pastry chef. As a matter of fact, that's how she won my heart 58 years ago. When we were dating (while I was a Midshipman), she would bake me a different pie each week. I proposed to her after 3 months; I could not afford to lose a chef like that to some other sailor!
John

[Don Boose]

I am eager to give it a try, but Lil sez no new avocations until I get some of the unbuilt paper models finished. But I have saved this thread and bookmarked the sites.

Meanwhile, I will continue to track this thread and procure creditable bread, sourdough and multigrain, from my hangout, Helena's, and the Wednesday Farmer's Market in downtown Carlisle https://www.farmersonthesquare.com/.

[SCEtoAUX]

Farmer's markets are great. I bought some nice cucumbers from one once and made some real good refrigerator pickles.

Don, I see that site has a recipe for sweet and spicy cucumbers.

One of my favorite dishes served on USN ships was the pickled cucumbers and onions. The taste was consistent on every ship I served on. Some folks bitched about it, but it tasted very good to me.

[Texman]

Pickled cukes and onions are one of the Flyboys favorite cool summer sides.
Not to detract from a great home made bread.

Bread is one of the first things I sought out in any new country. Bread, cheese
and beer are some of the best ways to get to know any new friends!