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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5 comments:

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

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

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

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

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  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?

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  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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