I’m so happy that I found your channel. ❤️Everybody has this idea that sourdough bread is plain, but it’s honestly one of my favorite breads to eat. Your channel gives an amazing incite to the possibilities of sourdough 😀
Thank you so much, Ananda! Such a pleasure to see a comment like yours! Sourdough is endless in possibilities... I have plenty of ideas to bake with it!
I'm assuming your bake time is judged by time and color. Do you ever bake to the internal temperature of a loaf? In my case I've gotten so used to baking by internal bread temperature that all my bread is baked in that way.
Indeed, with my classic oven I trained my eye based on the colour. After so many bakes it is easy. But there are some variables and this bread is the best example. I usually bake my loaves on the stone but these ones did not fit so I had to layer them. Obviously, the one on the top was very close to the heating and got brown on the top very quickly. However, I do use the thermometer to measure inside when I bake in the wood fired oven. There, I am often tricked about what temperature my loaves gets for from the still red wood. I find myself measuring the temperature in this case many times as it can get dark on the crust but actually uncooked inside.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
I’m so happy that I found your channel. ❤️Everybody has this idea that sourdough bread is plain, but it’s honestly one of my favorite breads to eat. Your channel gives an amazing incite to the possibilities of sourdough 😀
Thank you so much, Ananda! Such a pleasure to see a comment like yours! Sourdough is endless in possibilities... I have plenty of ideas to bake with it!
What an amazing bread! Thank you so much for sharing your creativity ❤️
Thank you so much 🤗!
I always learn something new here, Thanks!
My pleasure!
Bellissima!
Thank you!
Amazing!13
Multumesc tare mult!
I'm assuming your bake time is judged by time and color. Do you ever bake to the internal temperature of a loaf? In my case I've gotten so used to baking by internal bread temperature that all my bread is baked in that way.
Indeed, with my classic oven I trained my eye based on the colour. After so many bakes it is easy. But there are some variables and this bread is the best example. I usually bake my loaves on the stone but these ones did not fit so I had to layer them. Obviously, the one on the top was very close to the heating and got brown on the top very quickly. However, I do use the thermometer to measure inside when I bake in the wood fired oven. There, I am often tricked about what temperature my loaves gets for from the still red wood. I find myself measuring the temperature in this case many times as it can get dark on the crust but actually uncooked inside.