I’m not getting much of the sour flavor that sourdough is known for, but I’m also not using a super mature starter (2-3 weeks old) because I’d rather practice with a young one and mess up than waste a mature one. I keep 100g of starter and use 20g for this recipe, so I have plenty left over to keep feeding while /)3 matures. (Her name is Frankie and we love her!)
Anyway, any tips for getting the bottom crust to not be so dang impossibly hard? I’ve gotten the top crust fine but the bottom is basically a rock and I’m not sure how to fix it.
I fixed the top crust by preheating the oven with the Dutch oven inside for about an hour. Then pouring about 1/4-1/2 cup of water into the bottom of the Dutch oven before dropping my dough on a piece of parchment paper into it. Bake lid-on for 30 minutes, then remove the lid for 15-20 minutes. It’s really helped the top crust steam and blister nicely! But that dadgum bottom crust is killing me!
by JustBeReasonable13
2 Comments
[removed]
oops! I forgot ingredients, per the rules.
500 g Bread Flour 360 g Water 20 g Starter 10 g Salt
mix the starter and water, then add flour and salt. 1h autolyse. I don’t knead at all, I basically do repeated stretch and folds until the dough is formed. 30min rest. Followed by 4-6 hours of hourly stretch and folds. Let sit until just under doubled. Shape the dough and place into a banneton. Refrigerate for 24-48 hours for a long cold ferment. Preheat the oven to 450 with the Dutch oven inside. Once it hits temp, take the dough out of the fridge and plop it on parchment paper and score it. Poor 1/4-1/2 cup of water into the Dutch oven, plop the dough and parchment paper into the Dutch oven – then the rest is in the post! 💜