Diablo Sourdough

I have a funny blog today. I was running out of bread and with Thanksgiving today, I needed some for Turkey sandwiches! So on Tuesday night I made up a Rye sponge with  Starter, water and Rye flour:

sponge

I let this set overnight.  Next morning I added the rest of the ingredients to the sponge and bulk fermented the dough for five hours. This was a Rye starter but the majority of the flour added was bread flour.

The dough was sticky from the Rye:

fermented

dough poured out

I made up two loaves weighing just shy of 2.5 lbs. and put them into bannetons:

bannetons

They proofed nicely in two hours and I preheated the oven to 500 degrees. I was trying to compensate for the heat loss when you load the dough and spray  for the first five minutes or so. You would know it…. I loaded both loaves… sprayed and steamed for the first five minutes, then I set my timer and forgot to turn down the oven!!! Boy was I surprised when my timer went off and it was time for me to turn the loaves and they were practically burnt! Diablo Bread! I was certainly shocked. Not that I haven’t made that mistake before, I have, but I had two huge loaves in the oven and they were awesomely dark. I turned them around anyway, and knew that they still needed to bake in the center, so I covered them with foil and turned the oven down to 350 degrees. They came out very dark, but not actually burnt. I guess I could call them specialty Artisan Diablo Loaves! Ha! I got raves on the flavor! Wouldn’t you know! Make a mistake and people rave, do a great job, and no one comments. Here are my Diablo Loaves, the first one :

first loaf

The second loaf:

second loaf

two loaves

Well they will probably dry out sooner than usual, but slathered with mayonnaise and lots of Turkey, they will be gone soon anyway. Here is the crumb:

crumb

Anyway, next time you forget to turn down the oven after the initial five minutes, tell everyone they are Diablo Loaves 🙂

    northwestsourdough

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

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