Homemade Sourdough Bread



It’s been a while since I baked bread but I baked another sourdough bread today.  The method and the recipe is the same as the last time, but this time I used half Six Seeds Bread Flour and a half Strong Bread Flour.  The Six Seeds Bread Flour has malt so it tends to get dark outside quicker than other flour, so I did turn the temperature down in the last 10 minutes but there was still a little bit of slightly burnt parts.  Next time I’ll turn it down earlier.

I seem to have used too much flour and also as I say there was some burnt parts but other than that it came out really well.  The crust is crunchy but not too thick and the crumb is soft but slightly chewy.  It is less dense than the sourdough bread I baked with just Strong Bread Flour.  The sourdough characteristic isn’t too strong, which is the way we like.



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