Sourdough Starter Day 12


On Monday, I said I would make another attempt at a loaf. After much debate on technique, we ultimately decided to try the "baking with babish" technique of using a levain but it kind of veered off of the recipe pretty quickly from there.

After being refrigerated overnight, and multiple rounds of folding, we proofed half of the dough in the oven like America's test kitchen, and the other half we stuck in the fridge to make the next day.
The first loaf came out short, but super airy, with a nice crunch - perfect for bruschetta, dipping in soup, with slices of cheese or tapenade. The second loaf was taller, and had the beautifully darkened crust, and sour flavor, but had fewer, smaller air pockets - more like a sandwich bread.

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