John's mother called in the middle of the process and needed some help, so I put my rising dough in the refrigerator, covered it with plastic wrap, and hoped I wouldn't be gone too long.
and was back on track.
The loaf smelled delicious while it baked and didn't look too bad. I did wonder why the top was a lovely golden-brown and the
rest of the loaf was so pale, but it looked and felt done, so I let it cool before cutting my first slice.
an oozing tunnel of unbaked dough in the middle.
The bread had been out of the oven and cooling for 15 minutes, but all I could think to do was put it back in the oven to bake some more.
It certainly couldn't get any worse!
I ended up with a distinctively odd loaf with a slightly different texture than normal, but it tasted great. I've made another loaf since then and it turned out perfectly; so good, in fact, that it got eaten before I remembered to take any pictures.
Now I just have to remember to feed my starter, use some of my starter, and keep it happy so I can enjoy sourdough bread
(the kind that is not half-baked).
Those loaves have a life of their own!
ReplyDeleteI am impressed, if it tastes good then it has the right balance. Think of all those little beasties making you healthy!
My first sourdough tasted almost harsh and too sour. Now, after thirteen years I rarely buy any bread.
Sourdough bread has a good shelve life, too.
You've given me something to strive towards! I do like sourdough bread, but I wasn't sure how long I would feel like doing it. The starter needs to be fed and baked with weekly, and there have already been times I haven't wanted to heed its cries for attention. So thank you for your inspiration of 13 years of baking!
DeleteGradually, as I learned how to make the starter, it became more routine (it is a commitment and almost seems like a member of the family). Now I let it go dormant in the refrigerator and only feed it every three weeks. That timing took several years to get to and I only make bread after 3-4 days of feeding. I make only part sourdough loaves, most times part whole wheat, and occasionally multigrain and seeded. The variations are fun to explore. I store several divided loaves in the freezer and take out just what I need.
DeleteThirteen years ago I had to search for good bread, now it can be found most everywhere, though my bread lasts on the counter longer, and does taste better than most of them. So, it is a choice.
Happy baking to you.
I am in awe of your amazing sour dough skills! I have tried several times but each time my starter was epic failure. Have you read any of Peter Reinhart's books?
ReplyDeleteMy husband makes sourdough bread all of the time, I love it! I also like the sliced sourdough from Trader Joe's.
ReplyDeleteI like the loaf-within-a-loaf you have in the photo!
I'm sure there's a scientific explanation for that!! I never got into bread making too much. So interesting!
ReplyDeleteI've never had much luck with sourdough starter although I have tried. I used to bake bread weekly when Hannah was small but I got out of the habit years ago.
ReplyDeleteI loved that book! I'm eagerly looking for the 'face' in your sourdough!
ReplyDeleteI know it's fiction, but I so wanted to see the smiling face in my loaf, too. I'm going to keep trying and hoping! :-)
DeleteI couldn't help but think how unhappy the British Baking Show judges would have been. But, you saved the loaf, got a blog post, and likely had something good to eat!
ReplyDeleteSeeing that "loaf within a loaf" made me laugh, but the only thing that matters is that it tasted good! I used to bake sourdough back in the day, I think I'd have to learn all over again!
ReplyDeleteI love everything about this! We would call that a loaf loaf. (Boone has a tail tail when it gets too long!) I've never made anything that required "rising". I've got to just jump in and try.
ReplyDeleteNow that you have started doing new things, you are a busy lady! I used to bake bread all the time, but I can't seem to find time to do it these days. Maybe I need to rethink that... Most days it seems all I can do to find time to get dinner on the table. I would be happy if I saw the diabolical face in a loaf, any face!
ReplyDeleteI'm lucky enough to work from home, and being here makes it much easier to bake bread. I know I wouldn't have the time to do it if I had to go to an office. And don't underestimate the time it takes to make dinner. I don't know if you've got kids to feed, but with just John and I at home now (and me at home all day), getting dinner on the table is much easier than when my sons lived here. I'm sure you're doing a great job, with or without baking bread!
DeleteI will have to post about my bread history. I loved seeing your story today.
ReplyDeleteMy father MADE me bake him bread once a week one summer for my allowance. He was a real jerk about it. He'd slice it and look at the holes and crab if there was an occasional air pocket. BUt , my gain. I learned not to fear bread making. I cannot bake cookies or pies, but bread is my thing
I would love to read a post about your bread baking history! That is a different way to earn your allowance, but you learned a good skill!
DeleteNow that is an interesting loaf of bread. I remember those old sourdough days in graduate school. Memories.
ReplyDeleteThat is a very unusual loaf of bread! I'm glad the second loaf turned out perfectly. After all, you did a lot of work to make it!
ReplyDeletelove the look of your loaf with a baby loaf, glad you were able to rescue it, do you have the recipe you used for your sourdough, something I keep meaning to have a go at but never sure I will have the time to care for it but can try.
ReplyDeleteOh yum. I love sourdough. (I love bread). Yours looks amazing. I still need to get out my grandmother's whole wheat bread recipe ... maybe now that the weather is cooling off!
ReplyDeleteoh my goodness, that is a cute loaf coming out of a momma loaf :) I had a starter from the piano lady from when the kids took lessons and I stressed out remembering to FEED it....ah. (now you know I'm crazy)
ReplyDeleteA few years ago I was on a real bread-baking kick. I LOVE baking bread, and I especially love eating GOOD sourdough (like . . . REAL sourdough). I made my own starter, and kept it going for nearly two years . . . when suddenly, something went VERY wrong with it. And that sort of got me out of my bread-baking kick. (Maybe once I read the book - I'm on the Overdrive hold list - I'll be inspired once again.)
ReplyDeleteSourdough is my favorite kind of bread, but I haven't made it for years. Time to remedy that -- I just requested that book form the library. And thanks for the photo of the loaf loaf. We all have baking failures from time to time; my best/worst was forgetting that the bread was rising and the dough fell. I baked it anyway and had a loaf the diameter of a pizza pan and 1" tall. Still tasted good, though.
ReplyDelete