I finally made it through a entire day without neglecting my starter and so the following morning I celebrated by making a recipe of country white and a recipe of whole wheat. I baked the country white in loaf pans, and docked them with two diagonal slashes. The bread turned out chewy and soft and tender, but totally different from the oatmeal bread type of chewy, soft, and tender.
I also baked the whole wheat bread in loaf plans, docked with just one long slash. The bread, just the one loaf, kind of fell in on itself and I’m not sure why. But I do know that it’s important to dock the bread, even when baking in loaf pans, because I forgot to do it once and there was a giant air bubble between the top crust and the main body of the bread which was a pain because the top crust would always burn when toasted.
I’m finding that its tons easier to make this sourdough bread in loaf pans. I just plop the loafs of bread in the pans, cover the pans with shower caps, and line them up side-by-side in the fridge. The following morning I pull them out, replace the caps with a cloth, and let them rise on the counter for several hours. Then I dock them and slip them into the hot oven.
Is that boring? Unauthentic?
Probably, but it’s just us eating the bread. Who am I trying to impress, anyway?
But still, I feel like I’m cheating.
Maybe I need to give myself a lecture: You’re being practical, JJ. Practical.