Well I did a flop! I was working with a new sourdough recipe and it was supposed to be a soft sandwich like bread so I put some creamy milk and mashed potatoes in the dough. I scalded and cooled the milk and also added some melted butter. The first day it did take all of the six hours to bulk ferment, but it smelled great and was filled with bubbles. I shaped the bread and refrigerated overnight. Next morning even after six whole hours it still wasn’t doubled, but it was soft and bubbly. So I finally just baked it. Dud! I knew it would be, it didn’t have any oomph left. I think it would have turned out great if I would have shaped and baked it as a one day sourdough. I will have to try it again because, I put it sliced on the table for dinner and my family went crazy over it saying it was the best tasting bread ever etc. I told them sorry, I am not making flops again! But I should try it on a one day schedule. I think the waiting six hours for it to raise made it wonderfully sour. Anyway, here is my flop:
Here it is sliced:
Here is a closeup of the crumb:
Well I got raves for the taste, so I guess it was what you could call a successful flop!