Today’s loaf was a case of failing upwards.
I overproofed my dough in the toaster oven. Maybe because I set the warming function too high and prematurely killed my leaven. The loaf collapsed in the bake.
No matter, I was still hungry for a midnight snack.
Which is when I found out that I forgot to add salt to the dough when I mixed it this morning.
But all’s well that ends well.
I pulled out my fig butter (which I had fermented with too much salt) and slathered it on a slice.
I can’t say it was delectable, but it was tasty.
One of my favorite aspects of being a home baker of sourdough bread is that you get to eat your failures.
Occasionally those failures will be interesting. And I’d say that a bland gummy slice of sourdough bread with a heavily salted fig butter topping makes for a singularly unique snack.