My first sourdough bread

My first sourdough bread. 720g
374g unbleached AP white + 60g whole wheat + 25g rye + 350g purified water + 9g salt + 92g mature levain


I remember how excited I was after completing my first naturally leavened artisan bread. As shown in the photo above, obviously, the loaf didn’t have enough oven spring and it would proudly have a highly elevated ear otherwise, because I was kind of nervous about proofing so as to keep moving the dough out of and from the refrigerator. Still, it was a very rewarding experience from which I found the online “rumors” about sourdough bread are quite convincing about its better taste than the bread using commercial yeast.

I remember how many frustrations I have experienced from seeing failed bread, pale and flat, once opening the oven door. I am still a beginner on the long way to a perfect loaf, but I become a little bit more confident on reading dough. A failed loaf of bread will not frustrate me that much as I gradually realize that a dough normally stays unpredictable until you really become a master bread baker.

After I have been doing this for a while, I found that this hobby not only eats, if not all, at least a majority of my leisure time, but also put me into frustrations a few times. So, I said to myself, “Should I continue this hobby? Or stop it for some time?” When I reflected back on the days I spent with flour, water and yeast, a flow of pleasant moments ran out from memory, the joy of seeing the oven spring, the delight of smelling freshly baked bread, the hollow sound from knocking the bottom of loaf, warm and chewy crumb in mouth, and taking portraits of my loaves and outlining both success and failure.

Whole grain artisan bread with a cross on the surface

40% wheat and rye free-formed loaf
350g unbleached AP white + 140g wheat and rye + 240g purified water + 10g salt + 15g dark brown sugar + 1 pinch of dry yeast

In addition, I found some other attractive things behind artisan-bread making, which I actually want to know more. Therefore… I have decided to continue hanging out with dough. lol. Contact me if you are interested in tasting a rustic loaf of artisan bread.

Finally, I will start the topic “Why making bread by myself? Why not using a bread machine?” Continue reading the rest, if you like. The remaining part consists of the following three posts.

[Why Making Bread by Yourself? Why not Using a Bread Machine?]

Continue to Part 1

If you are inclined to continue reading the rest, you may proceed to Part 1.

Why Making Bread by Yourself? Why not Using a Breadmaker Machine?