Pinch My Salt

Food, Recipes, and Photography

Success!

by 12 Comments

sourdough-crumb-for-web.jpg

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!

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Comments

  1. sandy says

    It does look great. The crust is just right. Did you use water in the oven this time? I have been doing that, without a problem, but then, my oven doesn't have a window! I made the oatmeal bread from th King Arthur book yesterday, with steel cuts oats. It was okay, but not gorgeous like your sourdough.
    Reply

  2. elskermeg says

    Thanks! Yes, I used water again but this time I draped a towel over the oven glass for safety. Also, I put the pan for the hot water in the top of the oven rather than the bottom and it made it much easier to pour the water in. It seemed to work just as well. I also spray the inside of the oven with water a few times during the first 5 minutes of baking.
    Reply

  3. Bill says

    As a fellow sourdough lover (and as someone who can't get good or even decent sourdough on the East Coast, could you share your recipe? Love the blog. Great writing and beautiful photography.
    Reply

  4. Larry says

    i agree with Bill. we just made the cinnamon bread and it was awesome, we'd love to know how to make the sourdough loaf. Great blog.
    Reply

  6. carmen says

    Nicole, I just purchased a grain mill attachment to my kitchenaid mixer. What grains are best for making flour for the sourdough starter? I've read that gluten/ wheat problems are caused because the oils in store bought flour goes rancid very quickly. It sounds like fun, and very old fashioned to grind my own flour. Any suggestions?
    Reply

  7. Ekaterina says

    I have been looking for sourdough recipes and yours looks realy nice could you be able to email me the recipe please regard:Ekaterina
    Reply

  8. Nancy says

    Your bread look great! I have a sourdough start that I have kept going for a year now, but I don't have a bread recipe. Will you share yours please? I would love to try it. Thanks in advance. I am knew to this site. If there is a place to find recipes, would you tell me how to get there? Thanks! Nancy
    Reply

  9. Beth C says

    ???a grain mill attachment - really??? I want that. Let us learn more of such an interesting device plz.
    Reply

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