Part II of Sourdough Bread

Decided to experiment more by keeping the other bartard to proof overnight in the fridge. WildYeast said that it will produce a deeper and tangier flavour.

Oh well...since the house was full of bread, it didn't hurt to wait for another day!! ha ha Besides it was more relaxing baking the next day and able to produce fresh bread without all the wait and fuss. From fridge to oven, here you go....

Loved the colour on this.

Perhaps I added too much water/steam so the bread turned out VERY crusty. Back to the drawing board with my technique! Sigh...

Agreed that the overnight bread was tangier in taste. Too bad my family prefer soft bread ;(

WY's Sourdough Bread - Part I

Finally *skips for joy*....the end of 7 days which means that the Starter is ready to be used.

Was very excited indeed, especially I've been reading and re-reading WildYeast's recipe and also patiently nurturing the 12 hour Starter over the past 7 days.

Was a little bumped about not having a linen couche, bummer - oh well, something to add to the list to get - not forgetting the baking stone, would love one of those too. Anyway, here is my improvision. Not so professional looking but worked well. I also tried my best to copy WY's fat batards by shaping them to 350g each.

What you think??? Lolz

The baked product.

Must confess I couldn't wait for it to cool down to sink my teeth into them!! Was quite happy with the result especially since I managed to get the crust, crusty. *claps for joy* But didn't last as overnight in a container it got soft. :( Would appreciate any tips/advice on how to maintain it crusty overnight?