This was my 2nd attempt at making Sourdough.

I again used the following recipe:

Ingredients for two loaves:
1/4 cup starter
1 cup Whole wheat flour
5 1/2 cups White bread flour
2 1/2 cups Water
2 tsp Salt

This time I baked the bread at 350 degrees and didn't have a pan or water
in the oven. The bread rose better this time than last but it's still REAL
heavy. Each loaf weighs like 5 lbs!!! the bread is soft and tastes fine,
but it still takes a chainsaw to cut thru the crust. I'm not kidding here.
Someone could seriously break their teeth on this crust.

I said this last time and it still applies. They should make the space
shuddles out of this crust!

Any suggestions on how to NOT have such a hard crust?

I think next time I'll try a different recipe and see if that makes a
difference. I also would like the bread to rise a little better. My starter
seems fine. it's doublin in size and everything. Very bubbly and lively.

Thanks in advance for any suggestions.

"Robert" > wrote in message >
> I said this last time and it still applies. They should make the space
> shuddles out of this crust!
>
> Any suggestions on how to NOT have such a hard crust?
>
> I think next time I'll try a different recipe and see if that makes a
> difference. I also would like the bread to rise a little better. My
starter
> seems fine. it's doublin in size and everything. Very bubbly and lively.
>
> Thanks in advance for any suggestions.

Robert,

I am very new to making sourdough...but on the 4 loaves I have made ..once
out of the oven I brush on a bit of soft butter while they are still hot. I
get nice chewy crusts. I do not care for very hard crusts (Neither do nay of
the family). Works well for me.

Cheers
Julie

On Thu, 23 Oct 2003 17:52:38 +0100, "J&B Tweed" >
wrote:

>I am very new to making sourdough...but on the 4 loaves I have made ..once
>out of the oven I brush on a bit of soft butter while they are still hot. I
>get nice chewy crusts. I do not care for very hard crusts (Neither do nay of
>the family). Works well for me.

That's worth taking note of. I like chewy crusts and not hard crusts
too. I just hope it works for me.

On 23 Oct 2003 17:32:08 GMT, Ignoramus20478
> wrote:

>Right after the bread is baked, put it inside a plastic bag for a
>couple of hours. Then slice. That's what I do. Otherwise the bread is
>impossible to slice or eat normally.

That's a good idea, especially if you use melted butter to soften the
crust.

>try using only starter, flour, and water. you basically do not have
>enough starter for it to rise.

I hate to nitpick, but don't forget the salt.

This makes my head hurt.

Try
16 oz White flour
9.5 oz water
6.5 oz starter

Knead for 2 minutes, add 2 tsp salt.
Knead for 10 minutes.
Rise 2-4 hours until doubled in size which is probably 4x in volume.

Form a boulle or loaf. Put it on parchment or aluminum foil. Let rise 1-1/2
hours at 80-90F.

Slash the loaf with a bread knife because it works. On a stone that has been
preheated to 500 frigging degrees F, slide the loaf. At the risk of hurting
yourself put a preheated iron skillet under the stone and put 1/2 or more cups
of boiling water into the pan. It will burn your knuckles. Enjoy it. Bake
for 5 minutes at 500 then reduce to 425F for 20-30 minutes. Let it get darker
than feels comfortable.

This may or may not have worked. Next time adjust water to get a better
consistency.

Ed