So I have a Simple Sourdough Loaf 1 and a Simple Sourdough Loaf 2 in my previous posts, so why version 3 you ask? Well usually one would perfect a recipe and then post it on the blog but the impatient me just could not hold my horses when I created the first 2 loaves. Ideally I could have edited the second post to accommodate the changes that experiment 3 brought forth, since I obtained a slightly different result this time. However, after pondering a while over that idea, I decided to give this being its own space and with good reason too.
I have been using my Kitchen Aid stand mixer to knead the dough for all my loaves so far but I have also been confident that the same can be achieved by hand too, due to the lower hydration of the dough. In this latest recipe however, one of the changes was to increase the water and since I have not yet tried working by hand with high hydration dough, I thought I would document this for those who have a machine OR who are also comfortable working with their hands with wetter dough.
So if you are freshly stepping into sourdough (SD) loaf baking, I would suggest that you first try your hand (yeah pun intended, why not 😎) with my SD loaf 2 recipe. You could also go for SD loaf 1 if you have no issue with using dairy and eggs.
So let us quickly get to the recipe and hope that I do not get better at this and add to the confusion by producing an even more awesome SD loaf 4 😀
And before we proceed, do stop and gaze lovingly at her for a bit will ya? She is all sliced up and posing for you!!!