My partner made the dough yesterday, but it was up to me to bake it today after it had rested in the fridge overnight.
I tried to carve a little heart in one of the loaves but it looks more like a shitty polygon fox head or something like that ;)
Here are some pictures of the dough just after I scored it and right before I put it in the oven.
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missclare:
looks delicious!
elixic:
@rambo We started working on our sour dough starter early in 2020 and didn't really get anything we could bake with until the spring/summer of that year. We've been baking ever since then, almost all of the break we eat we make ourselves. We do a lot of the rustic style recipes that use the sourdough for the levain. We also do a lot of focaccia, also using a sour dough starter for the levain. We recently bought some stuff to help us make baguettes, and we made a new orleans style baguette using our sour dough starter. We use very little yeast, though when we make our own pizza dough we use yeast instead of sour dough starter. One of the great things with the sour dough, is we can use the discard for so many things. Crackers, waffles, pancakes, muffins, and even add it to things like chocolate chip cookies or brownies to give them a bit of a that "zing" from the sourdough.