Fresh baked sourdough bread

This is one of the things I've been up to today, fresh out of the oven...

Click to enlarge the photos. Sorry, no scratch-n-sniff.

This is oatmeal sourdough bread, with caraway seeds mixed in. I wove the dough for these loaves before the final extended rise in the pans. The weave makes for some visual and textural effects during the bake. I also drizzled the tops with olive oil and sprinkled liberally with coarsely ground sea salt right before the bake. The salt makes for a taste explosion at the chewy, buttery crust which offsets the sweet/sour aroma of the soft center of each slice.

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  1. Looks yum, I've never made sourdough, I think it's messing about with the starter that puts me off.

  2. Looks good, Tony. I'll be right over!

    I just love good bread (as my waistline can confirm).

  3. Oh my.
    That's all I have to say about that.

  4. Love the braid idea! I just did my first kaiser rolls from spelt, and got the spiral pattern to happen on top. Do you have any favourite recipe sites?

  5. It's just as delicious as it looks!

    Katherine: Thanks! This sourdough culture doesn't rise high, even with a pinch of yeast added, so the braid helps to lift the texture and keep it from getting too chewy. Looks nice, too. ;-) I don't much go to recipe sites unless I'm looking for something in particular. Even for that, I Google it. Relatives have given me subscriptions to "Cuisine At Home" (which is good for cooking & baking) and "Bon Appetite" (which is mostly food porn).


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