|Sourdough transferred to bread pan and canning jars.|
After a few hours, I transfer to glass bread pan. These old vintage pans are often found for sale at Goodwill, as well as yard sales, for $2 or $3. I read that the older ones are less likely to break, compared to new ones made from a cheaper formulation. I tried a new "vintage look" Pyrex bread pan but it did not transfer heat as well and I didn't like the result.
|I let this one rise about 5 hours.|
These loaves rose 5 hours. I don't time carefully. I worked on the kitchen remodel and did some shopping. The loaves rose a little more than I usually allow, here about 1 inch above the rim. You can see bubbles through the glass.
I dust with flour. I don't know what that does, but the finished loaf looks nice.
Then bake in preheated oven, 425F for 15 min, then reduce heat to 375 for another 15 min.
|After baking. The old Pyrex bread pans show the bottom has browned nicely.|
|One beautiful sandwich loaf and 2 mini-loaves cooling on the rack.|
When fully cooled, I transfer into a plastic bread bag. They can sit overnight without becoming too dry.
This loaf came out awesome. Crusty crust, chewy texture, sourdough flavor. I love this bread for toast and for (vege)burgers. Often I just toast and butter it. So much better than store bought, that stuff should be called something other than "bread".
I wanted to try making my own starter again before posting this, to make sure it worked. It did, as described here, and was actually better than the original starter.
|Slices of home made sourdough bread|