Sourdough

It's getting better! I melt butter on the top so I can cut it.

Mmmmm- good

Looks great. The crust can get a bit tough, a good bread knife makes it easier. Nothing wrong with the butter method though.

I do have a serrated knife....it's still tough though.

Nice ! Next loaf…take a sharp knife and make a slash at a 45 degree ,right down the center. That gives the loaf the expansion it needs.

Looks great. The secret to life…..buttah

I slash a turkey track in my loaves. I'll take a picture tomorrow when I bake the next one.

She’s all bubbly….going to feed the staahtah again tonight…for tomorrow’s dough

Nice ! I’ll have to come up with something …

I slash every one of mine but they never seam to open much. How deep of a cut do you make?

Nessie.....you slash before it bakes? My loaves are still dense....I'm in Florida at sea level which is messin with me I think.

I am in WI and my loaves are dense. I have had a few that aren't, just by chance. I think dough moisture, proof time and proof temperature all factor in.

Upland, I slash mine a half to three quarters of an inch deep.

Here is a loaf ready to go in the oven. This one didn't rise as much as most I make, temp was a bit low i think. Before and after slashing. I slash the full depth of the blade in the 2nd pic.

Dense = needs more water. You need 70% Hydration for your flour. .Example … you have 500 grams of flour..you need 350 grams of water.

Slash Is like noted above…3/4 inch deep…don’t be scared to slice it good !

That helps!!!

Here it is, out of the oven. This loaf went more up than out. I am sure it will taste fine.

Looks great !

Looks good Snow. Got 2 to put in the oven today. They aren't looking real promising as far as raising.

Looking good.

First loaf this morning...500 for 20...then 450 for 20..
Still not lofty but it is what it is.