Son-In Law Bread
My daughter only cooks food that contains sugar or chocolate, so it’s up to my son-in-law to be the creative one. While, like all of us, they are in quarantine with the grandsons, my SIL decided he would venture into the sourdough bread challenge. He has documented every step and I thought it would be helpful to others to overcome their sourdough stress response by following his detailed images.
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Making liquid starter and feeding for 3 days
Starter used to make levain
Mixing flour, salt, levain and water
Bread mixture after several folds
First shaping of dough
Placing in benneton to put in the fridge for cold retardation. This is where the flavor really develops.
Next morning, ready to slash and bake
Single cut before putting into the 500 degree oven
Using a baking stone without a cloche. This makes more of a storebought crust.
Nice rise
Ready to remove. My grandson called it a peanut loaf.
The final result of his first try. A natural…but you can do it too!
