I’ve got a terrific starter going that I made in the fall. It has been really useful and flavorful.
I’ve made pancakes and two days ago started on bread. I make the bread using the ‘Tartine’ bread book.
It’s really an easy recipe ONCE you get past the scientific stuff. But it does take making the leaven,then the autolyse, then the first rise, and then the final rise in the refrigerator. Then you can bake the next day. I use Banneton bread proofing basket.
It gives a nice pattern to the bread and holds it in shape too.
The flour lines are from the proofing basket..
I’ve been making bread for over 40 years off and on. I started with the Tassajara bread book and Laurels kitchen. Most of my loaves back then were heavy and more like bricks. But we ate them anyway(most of the time).
Breadmaking is an art form, for sure. But the real trick is to just keep trying and making lots of bread because you do start to get a feel for the bread. I make a number of different breads. This is the sourdough but I also make a sandwich bread in a loaf pan. I start that using the Kitchen Aid and then let rise in the bowl. Then bake in a Williams Sonoma professional loaf pan.
One thing I’ve learned is to get the best equipment you can afford and get the right tool for what you’re making. It really does make a world of difference.