Full recipe:
325g water
100g starter
500g bread flour
10g sea salt
Process:
Feed starter around noon day 1
Mix ingredients around 9pm day 1
Stretch and fold over 2 hours.
Bulk ferment overnight. 12 hours in my case didn't overdo it. Your starter might be different though.
Shape in morning and place directly in loaf pan over parchment paper cut to fit the bottom.
No pre shape or bench rest just shape it and plop it in.
Cold proof for 24 hours or at room temp 2 hours.
Preheat oval roaster or large dutch oven 30 mins at 450°F
Boil water in the side.
Score loaf and place directly in hot roasting pan
Add boiling water for extra steam. Not sure if this is necessary but… Didn't wanna risk not doing it.
Bake 20 minutes covered, 20 minutes uncovered. Same temp throughout entire process.
Wait at least 1 hour before slicing.
by Booyacaja
16 Comments
Song is “Rise” by Eddie Vedder in case anyone is interested. I wanted to stay on bread theme lol
How old is your starter?
Exceptional 🥹
Looks good! I’m glad to hear ur officially a sourdough addict lol😂😊
Sooo I was on your previous post, I followed the recipe and the 12 hours completely overproofed my dough 😂 even though it’s cold in my kitchen(18-19C), so I guess I must have a super starter or something? 😂
i saw your last post and used a loaf pan in my dutch oven today! way easier to slice/eat/ freeze than a boule! thanks so much for the tip!
Amazing! Thanks for sharing your recipe and process!! I am a sourdough newbie, this feels very clear and concise. Do you know what size your oval roaster is? Looks like a 15” or 18” maybe? Just want to set myself up for success haha
Oh ! OH . That is a GENIUS IDEA.
GENIUS
Is that just a regular size loaf pan?
Glad I’m not the only one who uses a turkey pan. That’s quite smart using a loaf pan and then putting some hot water in the pan. I always used an ice cube or so. I’ll have to try that next time I go and make some sourdough.
I love my roaster pans! Can use them with dough on parchment or a loaf pan inside it. It is a great alternative to heavy cast iron and preheats with the oven, no extra time needed.
People seem to dismiss them as inferior, but they work quite well.
I suspect the roasting pans can’t caramelize a loaf as dark as a Challenger pan will. But I am happy with this coloring on loaves. I have taken it a little darker as an experiment (deep brown) but the golden brown is my preference.
https://preview.redd.it/9oyzui6yvmpf1.jpeg?width=3024&format=pjpg&auto=webp&s=d342c601e240e0ef020b93532560a358a4e0f964
I’m curious about that bread slicer, do you have an link to it or the name and model?
Nice work! Really a fine loaf!
When you bulk ferment, do you do it at room temp?
Very clever.
i use the same recipe!