I would guess so. You need a scale ...how heavy is the loaf ? Also an instant read thermo till you are used to how it should look. I used to thump the loaf and was never wrong but the sourdough breads are a different story especially multi-grain and you can't go by sound.

What recipe is this ?? Sullivan bread ? Looks fantastic. !

Ann T's recipe from a link from a recent thread. A combination of Forkish, Amy, and Ann, I think. We will see at dinner what the inside is like. Had to run out.

No, it's not done. Not until I can sample a slice. :-)

dcarch

WOW!!!!!! Spectacular.

Looks done to me. The only reason you would leave it in the oven longer is if you like a darker European style crust. I like the colouring on your loaf. Golden brown. Not to light and not to dark. Perfect.

~Ann

Oh yeah, it looks done to me, and I'll bet it's delicious too.

A thermometer would help make sure, as trailrunner noted, but that is one beautiful loaf.

Annie

Update: Yes, it was done. I want to thank everyone for your support and advice.
The flavor was wonderful. Just sour enough. However, it did not have big holes, just fairly uniform small ones. Perhaps I should have used some commercial yeast in addition to the levain? The levain was mostly "unbleached whole wheat white," which is not white, but a pretty pale gold. The crust was great. It took me ten days to make this bread! Oy. Will have to practice.

This post was edited by kitchendetective on Tue, Mar 18, 14 at 18:29

:) practice makes perfect !! The holes are due more to the fermentation than anything...so not yeast but the amount of time it was left on the counter to ferment prior to shaping and then how long in fridge. Also the handling of the dough makes a difference ...how you shape it and how much you handle it..being careful not to deflate the gas. Then the high heat at the beginning of the bake in the covered pot .

I preheat my CI pots to 500 and as I lower the dough into the pot I then spray water in ..about 5-10squirts and put on the lid. I bake is covered 20 and lower to 460 and bake it another 15 or so depending on the weight of the dough.

There are so many variables and your starter will get better and better as you use it. Read some of the threads on TFL and also look at the other link I had posted...Weekend Bakery..they have a lot of tips and lovely recipes. Good Luck and keep posting !! c

I've made four loaves now, the second two using the website below, and heavier on the rye flavor than the first two. Here is my question. We have enough bread for a few days. What should I do with my starter?

Here is a link that might be useful: Breadcetera

Kitchendetective. Just put it in the fridge and feed it occasionally.

I feed my starter every 5 to 9 days. I maintain 12 ounces.

Weigh out six ounces and feed with three ounces of water and three ounces of flour. Usually at the time I feed, I take two ounces of the leftover starter and make a biga or a levain. Leave both the starter and the biga/levain on the counter to double. Once doubled the starter goes back into the fridge until the next feeding and I use the biga/evain to make the bread dough.

If you aren't using your starter to make bread for a few weeks, I would still try and feed it once a week.

~Ann

Another way to preserve your starter if you are going to leave it longer than what ann directed is to make it into a very very stiff dough after it has gotten bubbly from feeding. So do as ann said and feed...let it get bubbly then add enough flour to make a stiff kneadable dough. Cover tightly and place in the fridge. it will keep this way for months...it is how I preserve my starter when I am away on cycling trips. When you come back and need it ready to bake all you do is take a piece of it and drop it into warm water to cover. Let it set till it softens and beat well and feed...voila..all better and stronger than ever. You are doing so GREAT !! c

Thank you!