World Bread Day and Salt Fermented Sourdough

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

9 Responses to 'World Bread Day and Salt Fermented Sourdough'

  1. I would like to get access to this procedure in the forum it says to ask for permission to view

  2. natalia says:

    Ciao ! This loaves are a wonderful sculpture !

  3. Thankyou Natalia, they taste terrific too!

  4. Jeanne says:

    These are some beautiful loaves, I just love the blistery crust. I would like to access the salt fermentation forum. Thanks!

  5. zorra says:

    Wonderful crumb, looks perfect! Thank you for participating in World Bread Day.

  6. Baking bread now for 50 years! Love those sour dough variants and would love the recipe.

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