You would think that the first loaf in the first baking book I owned would have been a sensible place to start. But I skipped over the white sourdough recipe (from A Handmade Loaf by Dan Lepard) in order to get to the mill loaf, which got me so excited a while ago. It’s taken me a while to go back and try the white.
I’m glad I did.
It’s a fairly simply recipe, which I adjusted slightly as I was using a leaven at 100% hydration (where Dan’s s at 80%). Otherwise, it just, uses strong white flour, 65% hydration, with a little salt and optionally some ground malt.
I was really pleased with the texture, finally seeing that desirable loose crumb with some large (but not too large bubbles). Still not perfect, but a big step forward for me.
I was also pleased with my “slashing”. I’m not entirely sure I like that last sentence much. Sounds like something from American Psycho. I cut at an angle, and then continued cutting under the surface of the dough, in an attempt to achieve a more profound tear effect.
In the spirit of the phrase “a picture’s worth a thousand words”, here’s 10,000 words worth of the bake. I forgot to take any pictures of the shaping process, but I followed the same one described my first sourdough post.
Next target: increase the “tang”. Ta ta!
Click an image to enlarge.