Well it took about 24 hours but I’ve finally done it. I made a loaf of sourdough that rivals what I could get at a bakery. The crust was golden and the perfect combination of crispy and chewy. The crumb was moist and full of holes to soak up the butter. The flavor was as good as any I’ve ever had.
It did burn a little on the bottom but that’s something that is easy to fix next time around. The important thing is that I was finally able to combine all of the lessons I have learned from my previous attempts (along with tips from several baking books that I’ve been reading lately) and produce something that I was beginning to think was impossible from my home oven. And the best part is that I did it without destroying or shattering anything!
Beth C says
Beth Castaneda says