Sourdough success!

This morning at 8 am I baked of 4 loaves of bread. All of which turned out perfect! The crust is crunchy yet chewy the crumb is light and airy and full of lovely holes. And the taste of my goodness it's the perfect amount of sour. Daniele had his office team over for lunch and we ate one whole loaf. I made fresh pasta with a simple tomato sauce as well so scooping up left over sauce with the bread was a must!

Like I said last time I wanted to try a new recipe that looked promising. Norwich Sourdough from Wild Yeast. The first try came out nicely but mess up a little by shaping the dough in boules instead of batards. As well as my slashes on the top weren't ideal so I didn't even bother to photograph them.

This time though I am happy to share them with you as these loaves could have come out of a bakery or better yet the 400 year old wood fired oven in Ferentino ( I'll share the story with you another time). This has given me a boost of confidence in the bread making and sourdough realm. Getting here was not easy and I'm glad I didn't give up. It took me 10 pounds of flour and 5 batches of bread to get to this point! I learned so much along the way. I'm really glad I kept researching and trying new things.