Hey Jacob. Thanks again so much for inspiring me to make the switch to sourdough! I've been using active dry yeast for the past 3 years and have had amazing results. But the sourdough starter is definitely the way to go! Better flavor, texture, etc. Plus I have a new friend (Bubbles) to take care of and feed. There's no turning back now!
Sourdough Country Loaf
After a few tries at Jacob's recipe, I finally got this! I was initially having trouble with getting that "oven spring" happening, but I think I figured it out. It was my gluten structure. I was either under-kneading or over-kneading so after my bulk fermentation period the dough would come out either too relaxed or too stiff. This really showed up during the 10 minute relaxing periods and also at the end of the proofing stage. I'm still working on a better gluten structure though. But this loaf turned out great!
For my 100g of whole wheat I'm using a flour called Red Fife Organic Stone Ground Whole Grain Flour. It's a beautiful flour to work with and has such an amazing taste and texture.
Beautiful crumb with lots of open air holes.
Beautiful crust.
Beautiful color.
Incredible flavor.