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
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.
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 👇
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.
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.