Previously Jman had admitted to us all he was a closet bread baker, and that he feels like an old German woman. Fear not my friend, I too will confess that I have started down the path of bread baking. I think this is OK for a guy to admit. I mean its ok as long as the subject then changes to brewing beer. Enough defending my masculinity. After many attempts at a good sourdough boule … I finally have one. Using a slightly altered formula from the book Bread Baker’s Apprentice, I was able to pull this one off. Using a larger portion of firm sourdough starter and extended rising in an improvised banneton using my oven with the light on as a proofing box, I was finally able to get a decent boule! As far as sourdough flavor, we will see. I’ve been slightly disappointed in my sourdough breads not being “sour.” Hopefully the larger starter and a little bit of rye has helped.
See below for a preview of where this formula came from. I highly recommend this book-> The bread baker’s apprentice: mastering the art of extraordinary bread By Peter Reinhart.