So it may not be my prettiest loaf, but it was quite a success. I took it out of the oven and it was light as a feather, which means that it actually worked. I have had little success with this recipe, Norwich More Sour Sourdough from Wild Yeast, and this is the first one that turned out perfectly I scored it with the new beautiful lame that I got for my birthday. It was hard to use because the blade was curved and I wasn't used to it, but it made a beautiful ear on the bread.
I did realize that I may need to recalibrate my thermometer that I use to check whether the bread is ready after reading a blogpost today, but I will just have to do that before the next loaf.
Note 09/02/11: We finished off the first loaf today. Further in the crumb looked a bit better.
When I made this loaf, I made a second one which I putin the refrigerator for 16 hours. Servia cooked it while Propertius II and I talked about the beginning of Iliad Book 14. She slashed it in the shape of a sun and I thought it was very cute.
The differences between the two: 1) both had flavor, the cold fermentation loaf was more sour a and a little more flavorful but a little less wheaty. 2) I baked the cold fermenation one slightly longer: 30 minutes under steam (because it came right out of the refridgerator) and 10 minutes crisping. The crust was a little thinner and it was more crispy than crunchy. Still lovely. 3) The crumb was better on cold fermentation. 4) There was less oven spring on cold fermentation.
|Cold Fermentation Crumb|