jenncc's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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Website: The Perfect Loaf
His "Best Sourdough" was my worst sourdough. HOWEVER, it was still tasty and there is lots of potential. My errors may be due to my inexperience. I have made several of the Tartine Breads with great success and in fact using this website as a guide. What went wrong: This is a high hydration dough (not new to me) and I attempted to rush it a bit and did not extend the bulk fermentation period (especially the folding)as I should have. My dough was very lazy and slack and would not hold it's shape. Ugly loaf, decent taste.
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This dough is lovely - silky smooth, shiny and supple. The finished product is delicious - airy and light with just the tiniest hint of "sourdough" flavor". My problem came somewhere in between - I don't think I got my dough balls tight enough when shaping, so my doughnuts were decidedly not pretty! And because of the stickiness of the dough they were difficult to transfer from baking sheet to oil. I resigned myself to ugly donut blobs and enjoyed thoroughly! I glazed with plain oil powdered sugar/milk glaze. Very tasty! The best (and most dangerous) part was I somehow didn't feel post-donut disgusting after eating them! A half recipe made 9 large donuts.
This was a three day recipe for me (I wanted them for breakfast) but certainly not complicated.
Update: I air fried some of these and they were great but definitely more like a roll - still delicious for a breakfast sandwich.
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I can't help but owe part of my success with this tricky loaf to this website. With this very helpful guide I produced a delicious and beautiful bread. The author strays slightly from some of the ingredients/techniques listed in Tartine No. 3 and I followed several of his recommendations which I think proved helpful in acheiving such a great loaf.
useful (1)
Not sure how to rate this - the dough itself smelled great, even tasted great, my starter was ripe and ready, \ but somehow my dough went from a beautiful, supple ball to a weird, sticky puddle. It did not look overproofed but I'm guessing that was most likely the problem. In the end I took the dough, divided it in half incorporating one half into pizzas/focaccia using the recipe in the Wooden Spoon Bread Book and the other half into Perfect White Bread (p 71) in the same book. All came out excellent- rose perfectly with great flavor! The real lesson here is that overproofed sourdough can be resurrected!
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These are terrific! Maybe the best sourdough pancakes I have tried, though it does require more time and ingredients than some, I think these are worth it. I used regular (thick) yogurt with no ill effects.
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I think I may have actually preferred these the next day after baking. The outer part of the roll was just the slightest bit tough on baking day but softened up a by the next day. This could be because I stored them in a plastic bag. Anyway these are great dinner rolls and I will be making them again. I followed this recipe very closely but did shape the rolls and leave them to proof overnight in the fridge. Next day I took them out for a few hours (freezing in my kitchen) and baked. Mine needed a few extra minutes to come to temp.
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This website proved VERY helpful when making both this loaf and Tartine's Oat Porridge Loaf. Excellent bread!
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