This recipe is made with a starter. I made my starter but didn't have time to bake the next day, I refrigerated it until the next day.
I made two small loaves.
The taste was great, however, I wasn't too fond of the texture. It was a bit heavy but that's my fault. I think I added too much water (about 3.5 oz total for the whole recipe).
Don't forget to check out the results of other ABC bakers. Their loaves turned out much better than mine. I will definitely redo this recipe in a few weeks.
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
I don't think your loaf looks bad at all. But I'm eager to see how your re-worked one will turn out. By the way, by retarding the starter the taste most likely improved.
ReplyDeleteThanks! Yeah, I will definitely make it again. I bet the starter is what gave it that good flavor.
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ReplyDeleteHi Rosa. I think you and Karin are both right about the starter and how it gave the bread good flavor.
DeleteMust be all of the artisan breads that inspire us to make very wet doughs. It's hard for me not to do the same thing with "regular" loaves. =) Your loaves are cute!
ReplyDeleteAh, that's what it is :) I do prefer wetter/stickier doughs.
DeleteRegardless of what you said, your loaves look good! We loved the flavour of this bread too....it was worth it to make just for learning the trick of using orange juice to eliminate bitterness.
ReplyDeleteThanks Zosia. Yes, the flavor was great and the OJ is a great trick :)
DeleteI think you are being too modest. Your bread looks wonderful with great crumbs. I generally prefer wetter dough too but mine was really wet.
ReplyDeleteI generally have problems with starters. Yours came out perfect!!!
ReplyDeleteGreat article, it is nice to read your article..
ReplyDeleteAwesome post, thanks for sharing this post..
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