This baby is the product of a little bit sticky sourdough risen overnight at room temperature (around 17 C), pre-shaped, shaped, and proofed for 4 hours (also at room temperature), and baked at 375F for 45 min in an oven bakeware (20 min of which it was covered with a lid to prevent its surface from burning).
This is the softest and the best risen sourdough loaf I have baked in a while 🙂
I think; a) being sticky helps rise the dough; b) using bakeware may help keep the shape of sticky dough – loaves (which I appreciate); and c) if the dough is sticky and healthy enough, I may not need roaster (I use roaster as an alternative to dutch oven) to bake my bread.
Bon appetite 🙂
PS: I prepared my sourdough starter and levain with whole wheat flour, which dominates the colour and the texture; each loaf is around 30% whole wheat and 70% bread flour. Very healthy and sturdy dough 🙂
Beautiful. I love sourdough!
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Thank you Vic – it certainly is a great addition to my life; what an interesting and exciting journey it has been to start a sourdough starter and bake a good sourdough loaf 🙂
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well done, it looks like a fine loaf of goodness! I’m happy to see many people finding the benefits of sourdough, it is a great improvement to our diets.
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thanks – it really is something alright 🙂
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What hydration is it? And how long are you proofing it at what temperature?
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not sure about the hydration; measured by “eye” 🙂 I rose it at room temperature around 17 C over night, pre-shaped/shaped, and proved at room temp for 4 hours
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