I’ve had a sourdough starter for quite a few years now and, amazingly, I’ve never made sourdough bread with it. Most of the time, I just use it to make amazing sourdough waffles.
My starter needed some reviving last week which means several days on the counter producing extra starter that mostly went to waste. I saved some of it for my first attempt at a real sourdough loaf. I used the recipe from King Arthur Flour: Sourdough Baguettes. I love that I can change their website from volume to weight measurements.
Rise, RISE, Yeastie bubbles!!
For daily bread and pizza crusts, I rely on the no-knead technique from Artisan Bread in 5 Minutes a Day. Its amazing bread but, sometimes, you just need to knead something, you know? Instant stress relief and, as a bonus, you get flour all over yourself so you can feel like a legit baker all day.
I divided it into 6 pieces. I used a serrated knife here but it was a bit of a pain. Ill be sure to get a dough scraper/knife thing before I try another set of loaves.
Shaping it was the difficult part. They make it sound as simple as rolling out some play-doh. But the reality was that my dough was as sticky as cheap movie theater floor. Shape it how? Should I add more flour? I did my best by just kind of stretching it out into a longish shape and they looked pretty terrible.
I was hoping the final rise would even out my loaves uniqueness and it mostly did. I didn’t bother doing the fancy slashing since you can’t polish a turd.
By the time they were baked, they looked pretty acceptable even though they were woefully flat.
They actually tasted delicious but I’m not where I want to be with this recipe yet. More kneading? More flour during shaping? I have a few ideas to try out as I work on my sourdough loaves.