I can’t believe this is already the third one of these things that I’ve posted, but here we are. This time around, I tried to make some proper sourdough boules. The result was a bit more… slack than I wanted but it had an amazing open texture and was possibly the best tasting loaf of bread I’ve ever made.
I also decided to see how well my starter worked with an enriched loaf. This time making a pain de mie. The texture wasn’t as open as I was hoping for, it ended up being quite dense, but it was soft and full of flavour, perfect for toast and sandwiches.
Recipes for both of these can be found at The Perfect Loaf.
Dan Alcantara 