This is my second sourdough loaf.
Not sure exactly what info you need but added some photos.
The one thing I struggle with is the recipes I find are saying preheat at 500, drop to 450 and bake. This is fine except they all use parchment paper and mine is only safe to 425. I've been adjusting by just not doing the 500 reheat and baking at 425, but I'm wondering if I could forgo the parchment paper all together? I'm assuming this would help my crust if I can keep the temps higher?
by nollamaindrama
8 Comments
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I followed this recipe minus the temp adjustment I noted above: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/
Now that’s some delicious crumb! Beautiful bake!
That crust looks beautiful. Are you wanting it darker or thicker?
Perfect XBox Logo!
I use to use parchment paper but switched to using a silicone sling and really like it! I’m not sure they can stand heat all the way to 500, but I cook my loaves for 20 min at 450 and then 25 min at 430 and the silicone sling works great.
I’ve used parchment paper at 525 F and never had an issue (box says good to 425F). It gets a little dark/black. If you do have a higher preheat, you’ll probably get a crisper crust, although baking longer uncovered even at lower temperature (say add 15-25 minutes at 325) will also help crisp up the outside, especially after it self-steams out of the oven. Amazing loaf, BTW!
Looks like a pro!