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Sourdough Rustic French

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    Sourdough Rustic French

    I think I'll like this - some of my best looking... https://www.fermentingforfoodies.com...urdough-bread/
    I followed the recipe, except I didn't have any amaranth so I substituted ground red quinoa. Fed starter in morning, bulk fermented at room temp for about 4 hours folding about four times, set outside overnight at 50 degrees F (almost steady temp all night long). Brought inside about 3PM when outside temp was 60 degrees F. Baked starting at about 5:30 PM inside preheated dutch oven; covered first 25 minutes and then 20 minutes uncovered.

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    #2
    Those loaves look spectacular!

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      #3
      Great lookim' boules. Any pics of the crumb?

      Comment


      • treesmacker
        treesmacker commented
        Editing a comment
        No pics of crumb yet - these loafs went into freezer.

      #4
      RonB so here is the crumb. Best effort for me so far. And the sourdough taste is the best to my liking! I'll have to try to duplicate this, because it is really gooood! The crust is nice and chewy and the crumb is very spongy; I don't know if that is technically correct, but my wife and I like it.

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      Last edited by treesmacker; May 25, 2020, 09:43 PM. Reason: for @RonB who wanted to see the crumb.

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      • treesmacker
        treesmacker commented
        Editing a comment
        Pics don't seem to upload from my phone. Will have to post later when I have better wifi. Uploaded now - we were in RV park with marginal WiFi when I previously tried.
        Last edited by treesmacker; May 25, 2020, 09:44 PM.

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