Today’s sourdough, with a small amount of whole grain durum flour milled on my Komo mill. I coated the dough with durum semolina for a special crunchy crust.
by PrairieBreadLab
8 Comments
t-train132
Where’s the recipe? And no crumb? Come on!
Oldmanyoungmoney
Why do you take it in and out of the oven each time? This just for the video or is that your standard procedure? Also why not score on the counter before you put in the Dutch oven so you don’t risk hitting the edge and burning your forearm?
Celestrael
As an LC stan, I’m so triggered by all the burnt-on mess on your dutch oven. lol
trulyjerryseinfeld
the scoring and rise looks so ideal!
Nancydrew246
Looks like you used corn meal or semolina for nonstick?
JJJohnson
Great video! 🙂
__sub__
Are you actively using your mill for whole recipies or just additions? I have the same one in walnut. I love adding just basic cracked wheat to mine.
8 Comments
Where’s the recipe? And no crumb? Come on!
Why do you take it in and out of the oven each time? This just for the video or is that your standard procedure? Also why not score on the counter before you put in the Dutch oven so you don’t risk hitting the edge and burning your forearm?
As an LC stan, I’m so triggered by all the burnt-on mess on your dutch oven. lol
the scoring and rise looks so ideal!
Looks like you used corn meal or semolina for nonstick?
Great video! 🙂
Are you actively using your mill for whole recipies or just additions? I have the same one in walnut. I love adding just basic cracked wheat to mine.
Looks lovely!