"Recipes are meant to be shared"...Ann Thibeault

Thursday, June 25, 2009

Sourdough - Three day Fermentation

This bread was made from dough that had been left in the fridge for a three day fermentation. The dough was made Sunday night and left in the fridge to rise until Wednesday morning. Allowed to come to room temperature (about three hours) before being shaped. When the loaves were ready they went into a 500°F oven , onto a preheated stone and baked for about 20 minutes.

Notice this bread has more holes than the loaves baked after only a two day fermentation. The sourdough flavour was also more pronounced.


  1. I love the crumb in this bread. Per your advice, I made up dough on Monday and made a calzone and a loaf of bread today. The aroma was amazing, and the texture of the calzone was perfect (haven't cut into the loaf yet). Thanks for the tip!

  2. Wow, what a beautiful loaf of bread. I made dough on Wednesday and will try a pizza today. I've got my fingers crossed.

  3. Oh that bread looks so good Ann...I love the holes...and that "custard" crumb! Beautiful!
    I could reach in and grab a piece right now, slap some brie on there and it would be a lovely lunch!

  4. I haven't tried sourdough yet....to be honest the idea of making your own starter scares me.
    Do you have any piece of advice for me ? HELP
    Thanks, Cat

  5. Cat, I've posted Amy's Bread recipe for developing your own sourdough starter. Just follow it to a "T". The instructions are very clear and easy to follow. By the end of one week you should have an active "mother".


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