Hello Readers. This is an amazing feeling. My first hearth sourdough loaf. (That is a loaf that is not in a pan, but shaped and baked on the stone.) It's very exciting, because I really have no idea what I'm doing. I don't really know how to read the dough yet. I'm guessing. I really thought this loaf was not going to work. I had the dough proofing overnight in a banneton (proofing basket) in the fridge. It seemed pretty lifeless this morning. It seemed to have dried out a bit, and was a little crusty on top. So when I slashed it and put it in the oven under the cast iron pot, I really had no expectations of it rising. But I thought I should at least bake it and see what happened. Well, halfway through baking, I removed the pot, and the thing had risen nicely - way better than my yeasted hearth loaves ever did, in fact. I was super excited.
The crumb is nice and open - maybe even too open. But that's way better than the other way around in my opinion. The taste of this one is a little more sour. It tastes like a sourdough bread, which I certainly don't mind. The texture is nice and crunchy on the outside and pretty soft on the inside. Win!
Coming out of the oven:
Pleased student of bread:
The moment of truth...slicing into it after it cooled for an hour:
I wasn't try to look like a psychopath. It just happened.