I am so excited about it that I couldn’t help but share my happiness with strangers on the internet lol
I made this sourdough batard and while I didn’t fully follow the recipe, I think it turned out pretty ok!
I used:
600g organic flour (12% protein) at 85° F
410g of water at 55°F
110g of sourdough starter (fed on a 1:10:10 ratio using only whole wheat flour – the recipe asked for 200g
12g of refined salt
I left it to bulk ferment for 5 hours and then later put it in the fridge to cold proof overnight. I woke up this morning, left it about 40 minutes in room temperature and then proceeded to bake it. The underside is a little burnt and apparently the dough was underproofed but it’s edible! I turned it upside down in the last 20 minutes in the oven for it to at least caramelize the top a bit (my oven doesn’t have a top heat source).
I was scared of letting it bulk ferment for too long (the temperatures here in Rio were about 90°F/32°C and it was really humid (70%) and then ending up with a flat stone lol The inside is a little gummy but I’m gonna use it to make bruschetta toast anyways so in the end it doesn’t matter so much.
What do you think of the loaf and what are your tips for working with ovens that don’t heat all sides evenly?
by sophia_nascimento
4 Comments
Consider baking in a cast iron Dutch oven. It becomes its own, self contained heat chamber and it won’t matter where your ovens heat source is.
Personally, I would not call this caramelized.
Thanks for sharing!
Put the Dutch oven on a sheet pan in the oven. That will help with the bottom getting burnt. It looks good! My thought is that it just needs more time in the oven.
I personally use 1/2 inch pizza stone. It gets hot enough to bake it evenly, but loose temperature fast enough to not burn it
Is that an IKEA cast iron?
It makes a wonderful bread