Got the 200+ year old San Francisco starter in the mail, fed 2oz each flour/water, then 24hr later fed it 6oz each flour/water and the next morning it was ready to go. Recipe was 500g flour (used generic unbleached AP from the grocery) 350ml water, 150g sourdough starter, 10g salt. Mixed except the salt, let sit 30min, then added salt and folded every 30min for 5 hours. Shaped it and put it immediately in the fridge (I guess I skipped fermentation outside the fridge for a few hours). Baked the next day in Dutch oven 483f for 26min covered then 9min at 425 uncovered. Let sit wrapped in a cloth on a metal rack for 30-40min before cutting.
Happy with how it came out and very interesting to see how the scoring pattern affects size of the holes underneath them. Looking forward to making more and trying new scoring patterns. Only have one question: the bottom crust is hard as hell to cut through, had to use a serrated knife till the end then a straight edge chefs knife+gorilla strength to do it. I don’t mind the crust, but any tips cutting through that bottom?
by skratch
7 Comments
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Love the score design with the double ears look! As for the bottom crust issue what help me personally was lowering baking temp 5 degrees and have lid off 5 minutes longer
You can also use a silicone liner in your cast iron pot. And add a cookie sheet under the pot – not sure how much this one helps. In addition to silicone liner I use parchment paper between the silicone and dough – makes clean up really easy.
For me it helps to cut it on its side, if that makes sense. Like hold the loaf so one of the sides is on the cutting board and then slice downward. Idk why it’s easier but it totally is!
Also, invest in a quality bread knife.
Beautiful! What was your dough like before putting in the fridge? I follow the same recipe as yours (newbie) and I’m finding it’s too sticky.
For stickiness you can reshape a couple times and use wet hands, no flour. Water instead of Xtra flour does wonders. (I might be totally off since I don’t know how you shaped)
And you will forever judge your other breads vs this one HAHA. Great loaf!