The crust of this sourdough loaf is deep mahogany, almost black, and the interior was soft and chewy, with large, irregular holes. The bread makes excellent sandwiches too!
I'd like to see inside too, but decided to throw this loaf in the freezer. I'm having some trouble with a tooth right now, so would have a hard time chewing it. It is really a dense loaf, so I expect it not to be too airy; previous loaves like this have been great for sandwich slices. I was supposed to put the bulk ferment in the fridge last night but forgot and left it out at room temp, so didn't get quite the rise I wanted. I'll try to return to show inside when I finally slice it.
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