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Hey, baking fans, sorry I haven't been doing much in the way of Project Breadway lately, but I had some down time today and took advantage of it. I mixed up the dough with my starter last night and let it ferment slowly in my cool kitchen overnight, about twelve hours. I mixed in about half a teaspoon of sour salt (ascorbic acid) this time, just to see if I could amp up the sourness a bit that way. Then I turned it out, kneaded it a bit and let it rise a second time before tossing it into a preheated dutch oven in a 450-degree oven for forty-five minutes.

This guy is cooling on my counter now. I'm taking him to a potluck, will report back on how he turned out later tonight, but I like the way he looks.


Happy baking, all!

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