I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.
For today’s bake, I started with some salt fermented seed dough which was seven days old. It had just started to break down it’s gluten, so it made my dough soft. I mixed up the dough on Friday and refrigerated it overnight. Today, I finished fermenting it, shaped andI baked it and here is what I have:
The formula that we are working on for this bread is at the forum under the Salt Fermented Board. Anyone can join. Have fun baking everyone! I am submitting this post to World Bread Day. I hope you all join in the fun. Teresa
Edited to let you know that my E-Book, “Discovering Sourdough” is now available as a free download at my site: http://www.northwestsourdough.com
I would like to get access to this procedure in the forum it says to ask for permission to view
Hi Linda, I sent you the password, see you there!
Ciao ! This loaves are a wonderful sculpture !
Thankyou Natalia, they taste terrific too!
These are some beautiful loaves, I just love the blistery crust. I would like to access the salt fermentation forum. Thanks!
Hi Jeanne, I checked out your blog and really thought it looked nice, I linked you to my blog. Thankyou for the link you have to mine. I sent you the password, see you there! Teresa
Wonderful crumb, looks perfect! Thank you for participating in World Bread Day.
It was my pleasure to participate in World Bread Day. Thank you Zorra, for all of your work putting it on every year.
Teresa