this post was submitted on 25 Oct 2023
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artisanbread

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A place for home and professional bakers to discuss techniques and formulas for artisan bread as well as the business of running a bakery.

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Sourdough bâtard (sopuli.xyz)
submitted 1 year ago by [email protected] to c/[email protected]
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Same dough as my baguette

  • 75% Electra Light bread flour
  • 15% whole wheat khorasan
  • 10% scalded whole wheat khorasan
  • 77.5% water
  • 2% salt
  • 25% starter

Bake with steam at 450F for 48 minutes

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[–] [email protected] 1 points 1 year ago (1 children)

Do you keep it at 450f the whole time? My loaves are generally darker than that in half the baking time. I'm using steam for like 15 minutes

[–] [email protected] 1 points 1 year ago

I use 450F the whole time. Covered for 20 minutes, uncovered 25-30 minutes.

High walls of the dutch oven give poorer browning on sides than if I used a bread pan or open bake.