Go to the Recipe: Sourdough Bread
@John Fisher handsome looking loaves
Thank you sir
I do not use a liner in my bannetons, I like to see the pattern which you don’t get if you use a cloth liner.
The bread looks great. As a dutch oven I prefer the lodge one where the lid doubles as a skillet. Either 5 or 3 qt. With the lid at the bottom it is very easy to slide in the bread.
Well done and thank you. I gotta get my starter into good use. I was contemplating using the 1-3-4 formula for my first sourdough bread. But I’m definitely using yours.
Not mine, but here is a video of step 15
Thanks John!
Why the use of spring or bottled water? potential chlorine treatment? I would assume well water would be fine then.
I don't have a dutch oven or heavy pot, just the ones with a regular plastic handle. Can I bake directly in the oven? Or use another type of mold like cake mold?
Hi, John. In your directions for putting the loaves in the cast iron pot you write that if the dough sticks to the basket see the recipe notes. Where is that info? I'm pretty sure mine will stick... lol
I think you just bake uncovered for how ever long it takes for the curst to get super brown, don't worry so much about the timing
I successfully baked a loaf without a dutch oven using 2 loaf tins, one had the loaf in it and the other was flipped on top as the 'lid'. I also put some water at the bottom of the oven to keep everything moist
you can watch a lot of videos online that show step 15, off the top of my head bon appetit's sour dough recipe follows this recipe closely and they show something like step 15
When you do the rough shaping do you turn the dough over for the 20-30 min rest ? Ie seam side down? Thanks very much
Greetings from Calgary, Alberta where we are 3,541 feet above sea level.
As a gift, my wife bought a small package of San Francisco starter yeast. We cultured it, grew, it and made a loaf using the instructions that came with the starter. It seemed to be in need of clearer instruction.
Being a fan of you guys and my Joule and a Studio Pass member, I decided to try it using your well illustrated and easy to follow step.
The two loaves were baked at different times. The first was baked at the point indicated and the second was covered and proofed over night.
Now come s the question. Heating my 4 qt Staub at 500 seems to de rather high. Do you have any advise on modifying bakin temperatures for higher elevations and lower air pressure.
The bread tasted great. The texture was different between them due to the longer, puffier rise on the second one, great crumb, nice amount of air pockets and a softer texture. Bottom crust on both was quite hard.
Thought on lining the bottom of the stub with parchment rounds or no stick silicon grilling discs,
I will continue my experiments but do have any recommendations for a better scale to use. I have a small on with a max rating of 300 grams.
On another note, my daughter started baking bread as a COVID isolation relief plan.. it is very good but she sprays water on her boule before putting the lid on. Thoughts?
my well water is treated with chlorine. However, if you let it sit uncovered for a day, the chlorine disappears.
Rice flour is the key. Dust the basket with it. It does not form gluten, which is what causes the sticking.
Looks good. Maybe add a couple of ice cubes to the dutch oven? If ever a recipe called out for a video...
Looks great. I've been making sourdough with tap water for years and it comes out perfect. Not sure why ppl insist on using only tap water.
I had the same issue with a thicker bottom crust, to combat that I placed a baking steel or stone on the bottom rack of my oven and then the dutch oven goes on the rack above it. It helps deflects some direct heat from my gas oven and it was less charred and thick. Hope that helps!
