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Posted to rec.food.sourdough
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First sourdough bread attempt
It's obvious-your bread is giving birth!
Kidder wrote:
> Here they are. The last photo I'm quite fond of, for obvious reasons.
> Has this sort of expansion happened to any of you? I plan on baking
> sourdough on a regular basis...definitely my favorite style of bread.
>
> http://i115.photobucket.com/albums/n...r/DSCN0204.jpg
> http://i115.photobucket.com/albums/n...r/DSCN0203.jpg
> http://i115.photobucket.com/albums/n...r/DSCN0202.jpg
> http://i115.photobucket.com/albums/n...r/DSCN0201.jpg
> http://i115.photobucket.com/albums/n...r/DSCN0200.jpg
> http://i115.photobucket.com/albums/n...r/DSCN0197.jpg
> http://i115.photobucket.com/albums/n...r/DSCN0211.jpg
> http://i115.photobucket.com/albums/n...r/DSCN0214.jpg
>
>
> Kidder wrote:
> > Hello all, I made a very strange looking sourdough bread last night.
> > Has anyone seen this sort of expansion through the bottom of the bread
> > before? Either I didn't pinch/seal the bottom of the dough enough or I
> > didn't slash the top deep enough to allow for expansion. I think if the
> > dough was wetter I would've been able to pinch it shut properly. How do
> > people make breads with very little to no seams AND have a tight bread
> > surface?
> >
> > The bread is very good, especially for my first time. It has a
> > wonderful sourdough 'twang' to it and is very airy, both of which I
> > love in a good sourdough loaf. Crust has a nice crunch to it but I
> > probably could've baked it for another 10 minutes. I preheated a pizza
> > stone at 445F for one hour and baked it for about 35 minutes. Here are
> > some photos that I posted to the pizzamaking forum:
> >
> > http://www.pizzamaking.com/forum/ind...c,3796.40.html
> >
> > I'm open to constructive criticism if you got it....thanks.....
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