Sourdough Bay Bread

Today I made up some Sourdough Bay Bread. I actually started yesterday and baked today. I started at 10:15 am in the morning and made up a preferment. I proofed this until the afternoon when I added the rest of the ingredients and then did the bulk ferment until the evening.

Here is the dough after mixing:

dough mixed

Here it is after the bulk fermentation:

bulk fermentation

Here is what the gluten development looks like after the ferment:

gluten development

I then shaped the loaves and put them in the bannetons. This recipe made 5 lbs 12 oz of dough.

bannetons with dough

Then I shaped the loaves and put them to sleep in the refrigerator. I was shooting for a nice “sour” tang for this bread. I acheived it, it has a nice sour tang and it hasn’t even sat until later in the day for the sour to develop.

Here are the batard shaped loaves:

batards

Here is the boule:

boule loaf

Here is the crumb from one of the batards:

batard crumb

I’ve decided to write this recipe up and offer it in my Special Recipes folder on my site. I also have decided to put together a small sourdough kit which I will offer besides the regular sourdough starters:

sourdough kit

I’ve printed up some envelopes with the dried starter included and a card with instructions and the waffle recipe and a proofing cloth. I thought this would be a fun idea for a gift.

    northwestsourdough

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

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