Today is the day for sour dough 1st attempt

[Norcalbaker59]

Thanks for the feed back.
I probably did over do the shaping since I ruined the proof from the refrigerator. I had to do another shaping I had not intended to do.

Thanks again.

It gets much better with practice. Baking artisan bread is hard. Too often we talk about baking in terms of the finished results. And don't get me wrong, the finished product is important. But what makes a baker is the knowledge, skill, and integrity. The great bread then happens

 

[Theron Hall]

Attempt #2

This batch was smaller and had only bread flour in it. Other than the starter with half wheat and white.

 

[Theron Hall]

You can see a little flour in the cross cut but I believe the crumb looks much better.

Practice makes perfect.

 

[Norcalbaker59]

You can see a little flour in the cross cut but I believe the crumb looks much better.

Practice makes perfect.

Yes that's much improved. The issues with shaping will resolve itself as you work more with bread.

The rise looks better too.

 

[Theron Hall]

I really appreciate the feedback! I'm glad I'm improving.

T

 

[Theron Hall]

Well....
This batch would have been awesome had I remembered to oil the pans.
I ripped it all up when I tried to remove it.
I feel like the structure in the cross cut is even better than my last.
How about you?

 

[Norcalbaker59]

Well....
This batch would have been awesome had I remembered to oil the pans.
I ripped it all up when I tried to remove it.
I feel like the structure in the cross cut is even better than my last.
How about you?

Lol, welcome to earth The joys of baking. We are such gluttons for punishment.

Yes, that crumb is looking better my friend

 

[ninamari]

Well....
This batch would have been awesome had I remembered to oil the pans.
I ripped it all up when I tried to remove it.
I feel like the structure in the cross cut is even better than my last.
How about you?

So.... can I come over???? I'll bring the coffee

 

[Abriella Daie]

I'm giving my starter it's first chance. It's been 12 days and it appears too be very active with lots of bubbles.
I'm using the Alex French Guy Cooking YouTube series as my guide.
Wish me luck!

Seems like a new food idea. I am going to try this one by myself.