Vermont Sourdough, part 2

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Second try on Jeffrey Hamelman’s Vermont Sourdough with Whole Wheat.

This time I followed the steps for shaping the loaves (unlike last time, where I kind of just scooched the dough blob into oblong lumps). It was beautiful. Until I grabbed and pulled them out of the folded linen, completely deflating the beautiful loaves and creating worse shapes than last time. ARRRGGGG!

Also, I probably added too much extra water, making the whole thing a frustrating mess.

Clearly, the yeasties were doing their thing in there. Flavor and texture were great.

I stopped feeding the starter after this loaf. Phew! Time for a break.

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