You’re welcome to share your sourdough breads here. Give it a bit of a story about how you made it and let’s create a community of bread sharing.

  • Unicorn 🌳@mander.xyz
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    1 year ago

    It’s been quite a while since I made them, but to start this community a little, I will share my first successful (for my standards) sourdough loaves, after 1-2 months of failures :P

    Both of them are whole spelt loaves, which have some difficulty compared to wheat flour because the gluten is not as strong. The dough is made with 67% hydration, which I found to be optimal for this flour and my level of skill. I did stretch and folds for building dough strength and for the raisin bread, I added the raisins while doing the final lamination before shaping.

    Since it was made in German winter and I had made bad experiences with waiting longer (less rise) I only waited for a 30% size increase (measured with a small piece of dough in separate thin glass container) before lamination and final shaping, and then popped it in the fridge overnight.

    The first one is plain: Whole loaf Cross-section

    The second one with raisins (a little less rise, perhaps due to poor scoring):

    Whole loaf Delicious slices

    Both were delicious, unfortunately life did not give me the time and energy to make more since then. 😅

    • desGroles@lemmy.worldOPM
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      1 year ago

      Pretty amazing! And even more amazing, because they’re whole spelt. You should really do it again…