Steve Vojtek WOW... Great job!
That is leaps and bounds better than my first loaf was.
Great job of docking/scoring your boule. It will be interesting to see the color of your crust after the next 30 minutes of baking uncovered.
Those ears will burn a little bit, that's a good thing. Then seeing the crumb is always the final test. What temp did you bake at?
That's a great Cast Iron Dutch oven to bake bread in. It gave you beautiful oven spring. How you final shaped your boule was critical in achieving good oven spring too. Job well done my friend!
Pat yourself on the back my friend. That is a tremendous first attempt at baking a sourdough boule. Tremendous I tell you!
That is leaps and bounds better than my first loaf was.
Great job of docking/scoring your boule. It will be interesting to see the color of your crust after the next 30 minutes of baking uncovered.
Those ears will burn a little bit, that's a good thing. Then seeing the crumb is always the final test. What temp did you bake at?
That's a great Cast Iron Dutch oven to bake bread in. It gave you beautiful oven spring. How you final shaped your boule was critical in achieving good oven spring too. Job well done my friend!
Pat yourself on the back my friend. That is a tremendous first attempt at baking a sourdough boule. Tremendous I tell you!
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