Image: Su Leslie 2019
I’m so happy with the texture of my newly-baked loaf. Held up to the light, you can see the little gas pockets that made it light and airy.
One Word Sunday | light. Hosted by Debbie at Travel with Intent
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Zimmerbitch 
Yum! Sourdough?
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I’m not much of a baker usually, but I love sourdough bread and am determined to learn as much as I can about making it.
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I haven’t got back into it since a shop opened up locally that does nothing else … yum yum.
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I’m almost glad we don’t have a good sourdough baker locally. I find the whole bread-making process very therapeutic.
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I agree. Though the sourdough ‘mother’ started to dominate my life and became very demanding. I didn’t need fresh bread every day!
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You obviously took better care of your starter than I do of mine. It survives in the fridge untouched until I want to bake.
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Show wonderful. Love the take, light, and your delight! Happy Sunday.
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Thank you. Hope your weekend is a good one.
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What an intriguing and enlightening take on light. And congratulations on perfecting your bread.
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Thank you. I sometimes feel like I’m on a bread pilgrimage. I really am learning as much about myself as I am about yeasts and bacteria and gluten!
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Looks wonderfully crisp and airy!
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Thanks: it was quite different to my pervious efforts!
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Now I know why it is called light bread. Have a great Sunday, Su!
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Thanks Peter. I’ve been admiring the airy loaves of professional bakers, so am very pleased my efforts are starting to look like the “real deal.”
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I can taste it now Su, yummy.
Leslie
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Thanks Leslie 😀
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I can smell bread baking now, Su. One of my favorite smells!!
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Mine too. Bread and coffee are so of the most welcoming aromas I know.
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I love the smell of coffee but not the taste, unless I can get it in a cappuccino or as a mocha. Bread? Makes me hungry just to think about it! 🙂
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I know you’re not a coffee drinker (cappuccinos excepted), but I was pretty sure we’d talked about enjoying the smell. I suspect I actually prefer it to the taste.
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🙂
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It’s a lovely smell, really. Did you know that there exist spraycans with this specific smell? Spray this in your shop, and customers think that your bread is fresh baked while its 10hours or even a day old ( lot of artisanal bakers are cheaters too(is logic, since they have less profit marge then industry), I work in both worlds artisanal/industrial).
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I didn’t know about the spray, but not about the rest of it. Thanks for the information. What do you do?
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Now I am a machine operator in a seafood company. I worked from my 14 till my 37 years in te bakery industry (artisanal chocolate, little bakery, projects in bakery schools in czech republic, worked in a marzipan shop in germany, 13 years experience in a industrial bakery (8 years assistent production manager of bread department… so I know a bit of bread/qaulity tests etc). But was time for a change, less night/eveningshifts, more life quality and this I found since a year in this seafoodcompant where I can use my experience with machines etc. Have a nice day:)
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Yes, you know a lot about one of my favorite foods. 🙂 I hope you’re enjoying what sounds like a good change!
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I didn’t know that!
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Good texture, almost perfect. The gas pockets you can reduce with decreasing the (after)rise proces.The risepromes is a very important thing and humidity/temperature are the most important factors Or like bakers do often: prick the bread 10 minus before you put in the oven (very carefully/soft). Bakers have a special tool for this: a pallet with (real) nails. Just give you a bit more info about the how and why… your bread has a good texture! (I am a graduated baker worked in artisanal bakeries and was 8 years assistant production manager of bread department in the biggest industrial bakery chain in Belgium).
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Thank you for explaining this. It’s a real learning process for me and I’m still experimenting with the different variables to understand the processes. I was very pleased to see the open texture, because I think a lot of homemade sourdough tends to be quite dense.
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It’s indeed a really delicate process. So many factors are important.
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I’m impressed at how finely you cut it too! I usually get doorsteps or holey slices. Can’t seem to do in between very often.
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The Big T sharpened the bread knife for me — what a difference!
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Yay to the gas pockets!! 😄 I totally get that you took a picture – I’m tempted to do this everytime I bake a bread too. 😉
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I’m not sure I should confess this — but I have started keeping a bread journal to record all the tinkering I do with recipes and the outcomes. I photograph all the loaves so I can learn from it. OCD or what! 🤣🤣
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How cool is that?! 😄 Why didn’t I had this idea – it’s utterly brilliant!! And after years of trying and tinkering you can write a real cookbook about it!! OCD? No way! 😉
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Couldn’t be worse than some of the sourdough books I’ve read. 😀
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I bet it would be much better!! 😀💕
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💕
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I thought it was a crispbread or french toast! 🙂 🙂 Mum was the baker in our house, but I’m ever so good at buying cornbread (and cakes 🙂 )
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Hehe. I’m a terrible cake-maker; bread seems to be my redemption as a baker.
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Imaginative use of bread!
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Hehe. Thank you 😊
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Wonderful! Another big smile for me and now I’m off to eat some sourdough! I must have a go at making it myself some time, but for now I’ll just enjoy the eating 🙂
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If you have a good source of sourdough, just enjoy! Making it is fun and rewarding but very time-consuming.
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I love how you’ve shown the pleasure of baking your own bread is not just about the smell and the taste but a home-baked loaf is often just so lovely to look at. Yours is a beauty!
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Thanks Heather. I’ve got quite obsessed with the science of baking sourdough. The more I understand, the more I want to know. 😬
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