(Due to the size of the showstopper for the biscuit round, it needs a Saturday's worth of time, so this coming Saturday will be biscuit showstopper day! In the meantime we are working ahead...)
We are diving in with a signature bread bake. I have been working on my sourdough so it seemed like the right time to continue working on it. Given my lack of bread knowledge overall and certainly my lack of sourdough knowledge I am following a recipe for this bake from King Arthur Flour, you can see it here.
I will not write out the recipe because I followed it to the letter after I got sucked down the rabbit hole looking through pictures of healthy and unhealthy sourdough starter. It is a fun science project that ends with snacks, I can get behind that!
Here are the loaves after their second prove, ready to go in the oven... Bug helped with the front one so it has a few toddler prints in the flour which add character right?
I learned a valuable lesson after my first sourdough attempt a few weeks ago that they are not joking when they say to score deep. My first loaf grew an amoeba out the side when it couldn't expand properly, it was pretty funny. The wife can attest that I shouted about it growing an amoeba so she would come running to see. This time I probably overcompensated but it still turned out great! I baked it 35 minutes to get to the correct temperature so if you have a thermometer I suggest you test it that way to know it is done inside.
It turned out pretty darn good! I am looking forward to making more, trying different shapes, and baking it in the dutch oven to see how that goes. There is so much you can do with sourdough!
Update December 2020: my loaf rolling technique has improved, check out this one I baked in the dutch oven!
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