Got some refrigerated starter from a friend and followed Brian Lagerstrom’s Beginner Recipe and it turned really good I think! It has a better flavor than the yeasted boules I’ve been doing lately and the crumb is so delicate!
One thing I’m a little concerned about is the bottom. I didn’t even let it go for 12 minutes once I removed the lid but the bottom was quite dark. Any tips would be appreciated! Maybe a sheet tray below the Dutch oven? It helped with bagels in my oven
PS: I know I cut it in the wrong direction, I was excited lol
Recipe Link: https://www.brianlagerstrom.com/recipes/easiest-sourdough
by lminer123
5 Comments
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Looks wonderful! I have no complaints with that. It looks nice and airy, nice even holes.
As for the bottom. YES. Find the thickest tray, and put it on its own rack right below the Dutch oven. You don’t want to put the DO on the tray itself, for obvious reasons it’ll just heat up the DO lol. Just tray on its own rack to deflect the heat will help tremendously.
Looks great! I’m thinking of trying this method.. i have never baked with bread flour though, only all purpose. Curious to see how it’ll work with that
Wait.. there is a wrong way to cut a loaf of sourdough bread?
I use a cookie tray on the rack below my DO, saves my loaves from scorched bottoms