Chuckanut
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Can I bake my bread on an ordinary baking sheet? Or do I need a bread baking crock of Dutch oven with a lid?
Can I bake my bread on an ordinary baking sheet? Or do I need a bread baking crock of Dutch oven with a lid?
Can I bake my bread on an ordinary baking sheet? Or do I need a bread baking crock of Dutch oven with a lid?
Oh I know that people bake on a flat tin. Like Trailwalker said, if you could cover that first 20 to 25 minutes is best to keep the moisture in for a good rise.
Here is one I did this morning.
I’m currently running two starter start-ups. One is my first starter that I keep feeding every day as instructed. The other is a new starter that I am also feeding every day. I did switch to a store bought whole wheat flour rather than my home ground einkorn flour. It occurred to me that the grinding process might be an issue?? I don’t know. Meanwhile I continue to bake my ordinary bread using commercial yeast. It still beats the heck out of store bought “artisanal” bread.
Outstanding!!! You got the money shot with the cut slice and it look great!!! Thanks for sharing your experience.My first loaf of sourdough bread using the King Arthur’s no knead recipe.
I think it overcooked somewhat. And while it tastes good it lacks that tang of sourdough.
Thankfully my starter now seems very healthy. As it matures I hope it gets tangier.
My first loaf of sourdough bread using the King Arthur’s no knead recipe.
I think it overcooked somewhat. And while it tastes good it lacks that tang of sourdough.
Thankfully my starter now seems very healthy. As it matures I hope it gets tangier.
Lovely loaf! I love the complex flavors of a dark (but not burnt) crust.
After shaping, did you proof & bake it right away? If you want more tang, you could try shaping it, placing it in a banneton (or well floured cloth lined bowl) and cold-proofing it in the refrigerator for 15-17 hours before baking. It will also be much easier to score too.
With all this unsolicited advice that I'm giving, I thought I should adds some proof of knowledge My sourdough loaves still miss sometimes - ie, they don't get that great oven spring.
Lovely loaf! I love the complex flavors of a dark (but not burnt) crust.
After shaping, did you proof & bake it right away? If you want more tang, you could try shaping it, placing it in a banneton (or well floured cloth lined bowl) and cold-proofing it in the refrigerator for 15-17 hours before baking. It will also be much easier to score too.
With all this unsolicited advice that I'm giving, I thought I should adds some proof of knowledge My sourdough loaves still miss sometimes - ie, they don't get that great oven spring.
Yes.Can I bake my bread on an ordinary baking sheet? Or do I need a bread baking crock of Dutch oven with a lid?
Oh I know that people bake on a flat tin. Like Trailwalker said, if you could cover that first 20 to 25 minutes is best to keep the moisture in for a good rise.
Here is one I did this morning.
doesn't look overcooked to me, the crust would be much darker/deeper. perhaps slightly under proofed, but looks like a great loaf and like I mentioned to someone earlier, is going to taste 100% better than any loaf you buy in the store.My first loaf of sourdough bread using the King Arthur’s no knead recipe.
I think it overcooked somewhat. And while it tastes good it lacks that tang of sourdough.
Thankfully my starter now seems very healthy. As it matures I hope it gets tangier.
Nice ears!Lovely loaf! I love the complex flavors of a dark (but not burnt) crust.
After shaping, did you proof & bake it right away? If you want more tang, you could try shaping it, placing it in a banneton (or well floured cloth lined bowl) and cold-proofing it in the refrigerator for 15-17 hours before baking. It will also be much easier to score too.
With all this unsolicited advice that I'm giving, I thought I should adds some proof of knowledge My sourdough loaves still miss sometimes - ie, they don't get that great oven spring.
Here's my 2nd loaf of sourdough. The starter seems to be doing fine and a quick taste test indicates more of the sourdough tang than loaf #1. I did not bake it as much since I like to toast the bread. If I bake it to a very brown crust, the toasting process produces a nearly burnt crust.
Here's my 2nd loaf of sourdough. The starter seems to be doing fine and a quick taste test indicates more of the sourdough tang than loaf #1. I did not bake it as much since I like to toast the bread. If I bake it to a very brown crust, the toasting process produces a nearly burnt crust.