Tired of heating up the Dutch oven for an hour and struggling not to burn myself while quickly getting dough in.. so the cold start has worked for me.. pulled the dough out of fridge scored and put it in DO cold .. set to 500 f and at 50 minutes pulled the lid and it was completely finished.
Bread recipe
100 grams starter
245 grams water (used the leftover from kettle 80degrees) also mixed with starter before adding flour
375 bread flour
Added salt after an hour of fermentation
10 grams salt
3 stretch folds hour apart
5 total fermentation in 80 degree oven.
Final shaping and in the fridge overnight..
Yes I know my Dutch oven is large! That’s why I struggle with preheating..
cheers
by No-Track-6993
14 Comments
Looks pretty. I was thinking about trying that same method on my next loaf, too.
This loaf looks fantastic! I’m gonna have to try this method next time.
Yes I feel so guilty about how long it takes to get the oven perfect! Will try this.
lol it’s never taken me an hour. I just put it in there while I’m preheating the oven
Very cool. Do you know if the extra blistering is a result of cold starting or something else you’re doing in your process?
I think people can get a bit dramatic about the process of making sourdough.. if it works and you like the bread, then whatever lol.
I never heat the Dutch oven up.. ever.. I had some other issues I had to work out but not that I have my loaf looks and tastes like some good sourdough bread.
Wish I could have a slice my friend!!!
I always do a cold start never any issues, take lid off at end until desired colouration.
I didn’t even know that was a method! Gorgeous loaf!
Do you know what di you do to have all these blisters? I Would like to have on mine
I’m a beginner but I always cook with cold DO. I set oven to 450 degrees and place cold DO while oven is heating. Set timer for 1 hr. Lower temp to 425. Take off lid and bake extra 15-25 mins depending on how dark I want crust to look
I wanted to try this for some time now. I think it would save so much time and electricity, haha.
So you leave the bread in for 50 mins, with the lid on and it comes out as brown as you want it to be, or you also do 10-15 mins without lid?
Congrats on your success!
Fantastic result!
Cold-start was a game-changer for me.
Followed instructions on the foodbod/Elaine Boddy website.
Put my dough into the cold oven, switch on to 220c (fan-oven) for 55 minutes and I’ve not had a fail yet…famous last words lol 😆
Now this is innovation! Very cool
I never pre-heat my DO either, I tried the first few times but found it too stressful getting the dough in without burning myself. I haven’t noticed any difference in the result starting from cold.