YOWZA! My best sourdough result yet! 40% wheat, 60% bread flour. 75% hydration.
The raised ridge is called the "ear" and is an aesthetic thing that home breadmakers kind of obsess over. First time I've gotten one to pop up like this!
And it's hard to tell from the photo, but the oven spring (how puffy it gets when baked) is huge!
Back side of the ear has some beautiful caramelization.
Eager to cut into it but have to let it cool for a while.
Starter pic or it didn't happen
I saw this mentioned in the context of exploring how natural consequences of nature can be beautiful, and by knowing the meaning of the imperfection a beauty is perceived.
“We ought to observe also that even the consequences of things which are produced according to nature contain something pleasing and attractive. For instance, when bread is baked some parts are split at the surface, and these parts which thus open, and have a certain fashion contrary to the purpose of the baker's art, are beautiful in a manner, and in a peculiar way excite a desire for eating.[…] and many other things — though they be far from being beautiful if examined individually — still, because they are consequent upon the things which are formed by nature, help to adorn them, and they please the mind. So that if a man should have a feeling and deeper insight with respect to the things which are produced in the universe, there is hardly one of those which follow by way of consequence which will not seem to him to be in a manner disposed so as to give pleasure. […] And many such things will present themselves, not pleasing to every man, but only to one who has become truly familiar with nature and her works.”
— Marcus Aurelius
That's a beautiful sentiment! And true.
Bread is almost scary up close -- those strands of gluten forming a web, its sinewy dry-yet-gooey-ness -- and then the crust side is all blistered and miserable.
And yet both add to the feeling that this was a very successful loaf!
Would love to try a slice. From the look of it you’d even get good marks from Paul Hollywood. Good work. That photo makes me hear the crust echo under the first scrapes of the knife and crack under bite. I’ll bet it smells so good, too.
Smells nice and soudough-y. Flavor is a work in progress. Definitely not sour enough. Need to work on how I'm maintaining my starter and/or fermentation time when making the dough to bring out more flavor.
But the crust IS awesome!
nostr:nprofile1qyt8wumn8ghj7etyv4hzumn0wd68ytnvv9hxgtcpr4mhxue69uhhxun5wfjkccte9e3j6um5v4kxcctj9ehx2ap0qydhwumn8ghj7un9d3shjtn0wfskuem9wp5kcmpwdamxstcpzamhxue69uhkjmnzdauzumn0wd68ytnhd9hx2tcpz4mhxue69uhhyetvv9ujuerpd46hxtnfduhsqg9hxlt0tjx2f5j6kz3vt4u8vayzwm29ze87ml95fwv7xhp3jf9xavr0xvg4 crust crunch ASMR!
beautiful. show us that crumb!
What's the difference between wheat and flour?
Gorgeous bread!
