Photos of the sourdough I made on Sunday: Proofing, resting and cut:
As you know, it is a labor of love!
Wow what a beautiful boule! Nicely done.
Is it no knead? Razor cuts look great. Very rustic.
Yes it is no knead. Just 4 fold and stretches during first 2 1/2 hours of the process followed by a bulk fermentation and then a second proofing.
Beauty way to go!
Elliot, your breads have come a long way in a short while. This is a beautiful loaf! Cudos
"People who love to eat are always the best people." -- Julia Child
After the 3 weeks of effort, the loaf today finally came out perfect! http://shane-whateverblog.blogspot.co.uk/2012/04/sourdough-bread-success.html
I didn't completely follow the method Chef Jacob did in the video (just because my flat mate left the kitchen in a mess and I didn't want to clean it up) but I'm really satisfied with the taste! I sure hope that I can made the ball shaped one soon.
Looks fantastic! Great job mate!
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