Saturday bake.
450 wheat flour, 50g whole wheat flour, 100g starter, 350 water (70% hydration) and 10g salt.
Now cooling down, will post picture of the crumb later today.
Dontbesourdough
joined 1 year ago
Nice! Do you freeze one?
Can you elaborate on the biggest change in shaping the loafs?
Thanks!
I bake around 2–3 loafs a week. Freezing half loafs quite often to make grilled cheese sandwiches with during the weekend.
True,
Do you bake the loaf in an oven? Or do you use a Cast Iron pot?
Following up to my previous post, I'm really curious what your go-to method is for baking a single sourdough loaf.
Currently, I'm using a Dutch oven (cast-iron pot) and a spray bottle to add some extra moisture to the dough. But definitely getting mix results.
Drop a comment below. Let's learn from each other 👇
No, that one had way more crunchiness.
What’s your go-to method right now? Did you do the comparison between a Dutch Oven and just a oven with a tray of hot water on the button?
The force is strong in you today! 😂
It had the same baking time as the steam oven version. Around 45 - 50 minutes. Maybe it was the temp of the cast iron pot..
Haha. What's wrong with Dutch bread? It's cheap, sweet, and you can store it for multiple days. Lol. (I'm Dutch, I get your disapproval for our bread baking skills).
In this case, I'm referring to a cast Iron pot aka a Dutch oven.
Had a little experiment last night with two portions of the same dough.
The one of the left is baked with the steam-oven. I just used the standard bread recipe in the oven's settings. The one on the right is baked with a Dutch oven.
Tried to get the variables (like scoring etc.) as consistent as possible. What a different.
Any thoughts? The only thing I can think of is that the Dutch oven wasn't the same temp as the oven, so that stopped the rise of the loaf on the right.
