This is my second attempt at sourdough, a hybrid starter/commercial yeast Pan de Campagne from FWSY. My first attempt tragically failed prior to baking as the dough straight up defied gravity by refusing to release itself from the proofing basket and got absolutely butchered when I tried to give it some assistance. It never made it to the oven.
For this second loaf, my big mistake was not having baking paper to hand and needing to directly handle a boule that just did not want to be held, hence the growth on the side. I also forgot to spray the boule with water prior to putting the lid on the Dutch oven, and I believe this is partly why the oven spring is underwhelming. Nevertheless I’m happy with it for what it is - it smells fantastic and there’s some blistering on there. If it’s no good for sandwiches I might whip up some garlic butter and make some fresh garlic bread. And if there’s any left maybe I’ll do some croutons to slam in a pasta salad!
Next time you have a stubborn boule save the dough! You can throw it in a pan with some oil and make a foccacia like bread 😁
Do you use a non-gluten flour for dusting you baskets? I use rice flour with mine.
Looks like you are off to a really great start! Keep on posting!!
Haha unfortunately this loaf was sunk cost fallacy in bread form. It tasted fantastic though
Rice flour is a great shout!