So the last time I made the sourdough boules they were hard, burned in a couple of places, and generally not very appetizing. So this time around I changed a few things up. I fed the starter a few hours before I made the sponge. I let the sponge develop for about 10 hours (didn't start the bread until almost 8:00 at night). I let the dough rise for an hour and a half, instead of an hour. And (most importantly, I think) I put the temperature at 375 °F instead of 475. (I did worry in the last ten minutes or so that the loaf was very pale, so I put the oven up to 425 for the last ten minutes.) The result:
Wow—what a difference. I do have to say, though, that the crust is quite hard in cutting. I did remember the steam pan; I'm not sure what the problem is. It's not breaking my teeth, though. Just hard to cut. But Delicious!
Tonight I was going to make rosemary rolls; our next-door neighbor has volunteered her rosemary plants. It's really hot, though, and it's later than I thought. But I might try to squeeze it in.
God speed, and remember: All sorrows are less with bread.
Wow—what a difference. I do have to say, though, that the crust is quite hard in cutting. I did remember the steam pan; I'm not sure what the problem is. It's not breaking my teeth, though. Just hard to cut. But Delicious!
Tonight I was going to make rosemary rolls; our next-door neighbor has volunteered her rosemary plants. It's really hot, though, and it's later than I thought. But I might try to squeeze it in.
God speed, and remember: All sorrows are less with bread.
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