I mentioned with the last post that my daughter, Rochelle, age 23, wanted to try to bake up my Coastal Loaf. We ended baking on the same day, because my Rye bread came out of the refrigerator early in the morning already shaped in loaves, and hers came out in bulk to be warmed up, shaped and then proofed again and baked. So I baked early and she baked later. She was surprised after the first fermentation, before it went into the refrigerator, at how sticky the dough was. She said, “How will I handle this?” I showed her how to handle the sticky dough and she did great.Here are her loaves:
Here was her favorite one:
Here is the crumb:
She had a bit of trouble figuring out when they were proofed enough to bake as I had to leave and she was on her own. I feel she could have left them proof just a little longer, but it was hot and they could have easily overproofed. She said the recipe was easy, it just took longer than she thought it was going to.She gave one of the loaves to her boyfriend, and now, there may be a marriage on the horizon! You never know what can be accomplished by sharing a sourdough loaf!