Learn to bake sourdough bread - the best bread in the world!

Australian Sourdough Bread

I’ve neglected the Aussie starter for a while because of my experiments with the other starters, so I thought I’d mix up a batch of some Aussie Whole Wheat/Rye/White Sour.

The Aussie starter has the most delicious flavor! I always love smelling the bread baking. I mixed up the batch yesterday and let it sit at 50 degrees overnight (a cool porch). Next morning later in the morning, I shaped the dough and made two large loaves which I put in bannetons. After a couple hours proofing I baked them at 450 degrees. ( I forgot to turn the oven down and the loaf came out great anyway! )

Here are the loaves in the bannetons:

dough in bannetons

This was the first loaf, I think the oven could have been preheated more for this loaf:

first loaf

The hotter oven or the longer proofing or both really bloomed out this loaf:

second loaf

This second loaf was so beautiful, it wanted to burst out at all of it’s seams, the loaf had more volume when done, although both loaves started at the same weight. These were really nice large loaves of 2lbs 12 oz each, almost 3 lbs!

Here is a closeup:


Here are the two loaves together:

Two together

Here is the crumb:


I wish you could taste this bread, chewy, moderately sour, wholewheaty, delicious Australian Sourdough!

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment