Warm Spot Sourdough, from Forkish

S

sallybr

Well-known member
Interesting method, sourdough is refreshed twice/day and kept at 80 to 85 F.

bread, after first proofing and shaping, goes to the fridge overnight and goes straight from fridge to hot oven.

Everything is fine, bread is delicious, crust is crispy, but I don't really care for his method of allowing the bread to open naturally (he places the seam side UP during baking)

maybe his method to shape is more precise and even than mine. I intend to repeat this exact recipe next weekend, slashing the bread as I normally do, and placing the seam side DOWN.

we shall see how it goes...









 
Looks great! ....

I'm also not a big fan of letting the bread open naturally -- I just think it's prettier when slashed. Hope you are going to post the recipe, I'm still on the hunt for a favorite white sourdough, so far the closest I've come is the Pain de Campagne you posted.

I want to try the Acme recipe (as I buy this at the store), but I haven't quite figured out how to keep "old dough" if I'm only baking at most once a week as I've heard sourdough dough doesn't freeze well.

http://www.thefreshloaf.com/node/25647/steve-sullivan039s-acme-bread-recipe

 
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