I am so pleased with the results!!!
My best attempt ever…we’ll, duh! The first was my first and I made numerous updates to my method and technique. It was definitely worth applying myself and learning! Will continue to study and chase a more open crumb structure!
Things I learned:
- Pasta Madre development is key
- Kneading takes MUCH more time than I thought
- Use Castor Sugar
- Patience and letting time work is best
- Monitor time and temps
- Pasta Madre development is key (THIS bears repeating)
It is airy, light, moist, sweet (but not too sweet). A really great mouth feel… pillowy! Fantastico!!
Here are some pics of the bake…
I am definitely putting this bake into my holiday repertoire!! These would make great holiday gifts… I will continue to chase a more open/classical crumb structure!!
I like learning new things. Will need a couple more practice runs for sure! Glad I’m taking copious notes. They help me a lot.
Baked By Bear Sourdough 