Sourdough Bread

Awesome TheHunter. Looks very yummy. You pretty much got it under control. I don't let my dough warm up to room temperature when it gets removed from the fridge. I'll take it out maybe 5 min before it goes in the oven. It all depends how long the bulk stage was and how long it sat in the fridge. I tend to do a 4-5 hr bulk stage at around 77F (I use a proofing box) and then about 14-15 hours overnight retard in the fridge. I have even put my dough in the freezer for 30 minutes while my oven heats up. Worked like a charm.

This is my favorite way to use the discarded starter when feeding a new batch. Sesame oil, za'atar, dried onions, pink salt, cumin, sesame seed. The choices are endless.

This is my favorite way to use the discarded starter when feeding a new batch. Sesame oil, za'atar, dried onions, pink salt, cumin, sesame seed. The choices are endless.

Oh man, it’s ridiculous how good that looks!

Fantastic idea, Max! I always feel bad throwing away good potential bread. Thank you!

Fantastic idea, Max! I always feel bad throwing away good potential bread. Thank you!

 Let us know how you did. It is delicious. Sometimes I'll top it with Italian balsamic vinegar from Modena (Carandini Emilio). The best.

It was time to retire my old 8" Wüsthof bread knife. I've been eyeballing the Shun 9" for quite some time and finally ended up ordering since I needed something with a bit more heft. Fit and finish are top and like any new knife, it's sharp and efficient.

Couldn't be happier. 85% sourdough All Purpose + Whole Wheat Flour and my beloved Everything Bagel seasoning.

I need to stop perusing this thread! The beautiful loaves just make me salivate. Great job, gents. 

I do not make sour dough bread.  However this is plain french bread.