PatrickT

You might find the resources from Tom Cucuzza at The Sourdough Journey helpful. All of his information is based primarily on the classic Tartine recipe (80/20 BF to WW), so not a pure white loaf. He has a particularly good “crumb read” guide, which I’ve also linked below. Website: https://thesourdoughjourney.com YouTube Channel: https://youtube.com/@thesourdoughjourney?si=lpG0PIgnmKcMaOyA Crumb Reading Guide:: https://thesourdoughjourney.com/wp-content/uploads/2021/12/How-to-Read-a-Sourdough-Crumb.pdf

Agree with @blue_dolphin - this is what I do with all of my loaves now. After baking, I allow the loaf to cool thoroughly, slice it, bag it, pop it in the freezer, and simply remove what I want to eat on a given day. If destined for use as bread, I seal the slices in a sandwich bag and allow them to come to room temp in the bag before using. If destined for toast, they can go directly into the toaster (sometimes requires more than one cycle).

GORGEOUS!! 🙌

Looks absolutely amazing!! Definitely going to give this a try. Thanks so much for posting all the deets!

LOVE that bread!! 😋

@ElsieD Fantastic! Any chance you’d be willing to post your modified recipe in its entirety? Thanks in advance! 🙏

All good! Here’s the direct link to the post: https://www.facebook.com/share/p/14RPniZDJf/?mibextid=wwXIfr

I dare say yours looks a lot better - but check out what was posted in the Sourdough Geeks Facebook Group today. It must be a popular recipe to try to recreate!

Are you leaving your scrapings on the counter all the time, then?

@Ann_T Your loaves are always spectacular! 😍 I think you'll really love the flavor of that Khorasan flour.

@Acelestialobject Sounds like you’re making good progress! Congrats. One more tool for you that will come in very handy: an inexpensive scale for weighing all your ingredients (essential for becoming better at replicating your efforts). This is a much more accurate method than measuring them by volume. There are gobs of these available. This is the one I use most often, which is small and basic but also very cheap. 😃

Thanks for providing the recipe link. That looks like a good one. Glad your loaf turned out more to your liking! Couple of additional questions for you: - Are you weighing your ingredients on a scale or are you measuring them? - Did you let dough rise overnight on the counter, as the recipe said? If so, how cool does your house get at night?

Your loaf looks amazing, as does your cheese! Being from Wisconsin, of course I had to say that. 😃😂

Absolutely! Lots of great info there to reread now and again. Yup - very likely. Here's the thing about covering your loaf during the first 20-30 minutes of baking: it traps the steam produced by the moisture in the dough as it bakes. That steam prevents the crust from hardening too fast, allowing the loaf to expand (you'll see this referred to as "oven spring") and give you a more open crumb. You could accomplish this by inverting another bread tin over the top of your baking one before you pop it into the oven. Remove it for the last 10-15 minutes of your baking time to allow the crust to color to your liking. Great plan! Awesome! Looking forward to that. Good luck!

Wow - fantastic! I'll definitely give this one a whirl. Thanks for sharing the great report. Glad you love it!