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I made some more fresh sourdough this morning! With this batch, I experimented with ways to make the loaves less crusty, and I got to try out my new bread lame I received as a Christmas gift.

The flour is half white bread flour and half whole wheat. I undersalted them just a tad, but at least I remembered the salt this time!

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Discussion

ObjectiF MooN⚡️₿ 2y ago

Looks good

karo 2y ago

nice looking ears!

what did you do to make them less crusty?

MichaelJ 2y ago

I kept them covered the whole time during baking. In the past I would remove the cover for the last ten minutes so they'd develop a crust.

On the first one I put ice cubes into the Dutch oven with the dough so the extra moisture would soften the crust.

karo 2y ago

cool, thanks for the info!

MrsNancyJ 2y ago

They look great!

Low Information Voter 2y ago

Looks delicious!

I love eating sourdough bread, especially rye, but keeping the culture alive feels like looking after a baby again... Are automated sourdough culture feeders a thing?

MichaelJ 2y ago

I haven't heard of one, but I haven't found managing the starter to be too difficult. I typically put it in the fridge when I don't need it, so it goes dormant. Then when I want to make bread, I take it out and feed it so it wakes up.

The challenge for me is figuring out what to do with all the discard.