Baking the First Batch

This is what the first sourdough batch looked like coming out of the oven.

They really stuck to the pan. I “dug” out the one loaf and then left the other one to sit in the pan for a bit.

That is what the pan looked like.

This one had very moist sides and bottom after leaving it for a bit in the pan. It did come out more easily.

This pan was a lot cleaner.

I did not take any photos of the inside of the bread. It had a large hole under the crust and was, I think, clearly over-raised. I have decided to make dough at night, let it raise all night and then shape it and put it in the pans in the morning. Then I will keep an eye on the dough to make sure it does not over-raise. After baking this batch, I cleaned the pans and put the second batch in them.

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About Abigail

We are a couple who loves the Creator...the G-d of the bible...Elohei Avraham, Yitzchak b'Ya'akov, who expresses Himself in many ways, including: Abba/Daddy/Father, Yeshua/Jesus/Son and Ruach HaKodesh/Holy Spirit.
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6 Responses to Baking the First Batch

  1. Jackie Holden says:

    Delicious!

  2. Jo says:

    I’ve always wanted to try making sourdough this way. I’ve never really been a bread maker other than quick breads, but I know this is supposed to be so much healthier.

  3. Jo says:

    Also meant to ask – how did it taste?

    • Abigail says:

      It was yummy. It had just a little bit of that sourdough tang. The taste will be different according to the locale from which the wild yeast comes.

      I hope you try it. It is actually much easier than making regular bread. And more convenient, too!

  4. Gary and Dawn says:

    yum!

    GARY AND DAWN PHENIX

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