Sourdough Revisited

Thanks for all the views of my prior posts on the subject of Sourdough Starter and Sourdough Bread Baking. It seems there is lot of shared interest in this ancient method of leavening. As mentioned, I owe my bread baking techniques to the recipes of Julia Child. In my prior posts, the Batard loaf of French Bread was featured. Here are some recent photos of a more classic and popular style – The Baguette:

Sourdough loaves left to cool before slicing

Dough has risen and is ready for a water wash and slashing

Loaves scored and ready for the oven

Hot from the oven. Remove from pan and let cool for 30 minutes


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