A Nice Loaf of Sourdough

Yes, a good crust is nice to have – an attractive loaf is one of the pleasures of baking.  Sometimes, though, you just want to make something that tastes fantastic.

This was a wet dough (18% Spelt, 82% Canadian White), carefully slopped into a banneton to prove, scraped out again (duh – far too wet for a banneton!) and left for a while to settle down, too wet to shape properly, too wet for patterns on the top.  It actually looked like an elephant turd before I put it in the oven.

I know.  It’s a gift.

Good, old-fashioned sourdough

Good, old-fashioned sourdough

Gosh, but it was delicious!  A bread you can eat happily on its own (and tastes even better with a dash of unsalted butter).  The loaf lasted less than 24 hours.

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