Vermont Sourdough, round two

This time I used the Carl starter which has a little more tang. The loaves were in the oven for 30 minutes but at 420ºF – at least that’s what I set the oven at – as opposed to the 40 minutes at 460ºF the recipe calls for.

Vermont Sourdough, Round Two

Vermont Sourdough, Round Two

The crust is a little thiner than the previous run’s crust which was rather heavy. No burn mark on the bottom, I baked this on one of those “air pad” baking sheets which has a small gap inside and of course a lower temp.

The crumb is the same as the previous loaves, the taste is a little bit different but not a lot. This batch was in the fridge for 18 or so hours with 1.5 hrs warm up before going into the oven so it had lots of retardation time. But this was tasting it just an hour after it came out of the oven. Perhaps by day two or three it will have changed. I’ll add a note to this post if there’s any worthwhile change in the next couple of days.

The slashing on the odd looking loaf was just a test, sort of a staggered chevron. Didn’t really do anything exciting and the large serrated bread knife isn’t all that good for handling smaller cuts. I should stick to diagonal cuts for the time being. Maybe five cuts but closer together next time.

I was going to give it a cornstarch glaze but by the time it was ready to go into the oven, I’d forgotten to mix some up. Again, next time.

One thought on “Vermont Sourdough, round two

  1. Jeff Fleckser

    I make good sourdough rounds but cant seem to get the crust that crispy brown. They are always lightish brown and white but sound hollow. The bread itself is great tasting but missing that look.

    Reply

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