So I’m starting to get the hang of this sourdough malarkey but every bake is still a school day.
Recipe
500g extra strong white flour
325g tepid water
100g white starter
10g salt
I’m still experimenting with bulk fermentation times and final shaping. Many of earlier efforts were not holding their shape but last few have held their shape when turned out of the bannette.
by javahart
7 Comments
25!? I’m both impressed and deeply hate you! 🙂
I haven’t the slightest idea how to get mine to look like that 😂
Wow that’s a gorgeous loaf! Congratulations.
Sorcery!
Gorgeous! I’m also inspired by your parchment paper technique. I also have an oversized Dutch oven and have been hesitating to start using the banneton so you’ve inspired me. My next batch will try your shape and move method.
I do use part whole wheat in my sourdough.
I have a question. If I just form the bread dough into a ball inside a kitchen aid stainless steel pot could I bake it in the oven??
Nicely done!