Back to Basics – White Sourdough

After working on sourdough experiments for a while, I have decided to go back to basics and do up a batch of Basic White Sourdough. This is the sourdough recipe that is on the website at:  http://www.northwestsourdough.com/recipes.html     I made up a batch in the afternoon and let it preferment for about six hours. I then shaped the loaves and put the dough into the proofing bannetons:

bannetons            

I made two larger loaves at 2+ lbs and 1 smaller loaf at 1.5 lbs. I then let the bannetons sit out for one hour because the dough was slow proofing this time, maybe because it has been around 60 degrees here. Then they were put into the refrigerator for their sleep overnight. I took out the loaves staggered one at a time next morning. It took about 2.5 hours to warm up and proof. I have been having problems with my new stone being too hot so I moved up the stone a bit and turned down the oven a little. The bread came out really well and has a nice sour tang. The crumb is wonderfully soft yet springy.

 Basic white             

As you can see the color is wonderful!

White basic         

All three loaves

Here is the crumb:

Basic White crumb

As you can see by the pictures which I took outside, I still have an overclouded sky. The picures look a bit greyed out on an overcast day. However, the bread is terrific!

So when you get tired of experimenting and you just want to see some great sourdough…do up the basic…you can’t go wrong!

    northwestsourdough

    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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