#417

It should probably have done all its rising after ten minutes I’d say. After that the only thing you need to worry about when opening the door is letting the oven temperature drop too much.

[I say “worry”. All that would happen would be it would take a bit longer to bake, which obviously would be a complete disaster.]

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#418

Yep. Cook in a very hot oven with a lid on (I’d say for at least 20 minutes but I leave the lid on mine for 30 minutes) and don’t open the door. Sourdough needs the moisture created by the lidded pot to be able to spring up and rise. Don’t open the door until it’s finished cooking.

I preheat my oven and the pot on gas 9. Put the dough in the pot with the lid on, cook for 20 minutes on gas 9 then turn down to gas 8. Cook for 10 minutes then take the lid off and bake for another 15 minutes. (However I’m going to reduce this last step to 10 minutes).

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#419

Here’s today’s

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#420

Thought that was a Witches post for a second and was about to lose my shit

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#421

You’ve seen my “snail loaf” from the other week right?

#422

It’s definitely worth getting a dough scraper. They’re a couple of quid and get a square one for the worktop and a curved kidney shaped one for the bowl.

My method is this:

Mix up the dough (50g starter, 500g strong bread flour, 9g salt, 375g tepid water). I mix the starter water and salt together then stir the flour through. Leave in the bowl covered with damp tea towel for one hr. give it one more stir. Then leave in relatively warm spot overnight.

Next morning around 8 get it onto a floured surface. With floured hands dimple the bread and do a round of stretch and folds. Leave for 10 mins on counter while you get a floured bowl or basket prepared. Do another set of stretch and folds. Put into basket/bowl and stick into fridge for an hour (until about 9:30)

Preheat oven 260. Tip dough out of bowl and use razor to score. I use some baking parchment which makes it easier to move around. Place in Dutch oven or whatever you have for baking. Stick in oven and instantly drop temp to 230. 20 mins lid on, 30 mins lid off. 8 mins just on rack. Then leave for 90mins to cool. Ready to eat at midday.

Really don’t think it’s particularly complicated and while the bread has sometimes looked weird, it’s always risen and tasted ok.

Couple of things I’ve picked up:

  • make sure you’re starter is active. I normally feed it 3hrs before using it
  • make sure your basket is well floured
  • use dough scrapers and make sure everything is ready for when you get the dough onto the counter and things start getting messy
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#423

It took me getting on for a year of baking every week to start making decent looking loaves and that was after I went on a course.

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#424

No?

#425

Sounds like a good method to me, although my eyebrows raised at you adding the salt to the starter, but perhaps that’s because I’m locked into the mantra that you keep the salt away from the dried yeast in a “normal” bread bake. Maybe the water makes it all OK.

Incidentally re the conversation we had the other day about the linen in sourdough baskets. When I made my last loaf the other day I noticed in the Dan Lepard recipe that he definitely says to use the linen to line the basket, rather than to cover it. :man_shrugging:

#426

I’ve been enjoying sitting on the sofa with bowl between my feet and slapping and pulling the dough like that. Much easier than having to stand up and stretch on a bench

#427

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Ooooooh dear.

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#428
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#429

I would be DELIGHTED with a snail loaf right now.

#430

My scrapers are cut out bits of plastic from old ice cream tubs

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#431

That definitely looks edible.

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#432

Ooh, nice tip - don’t really like the idea of buying new plastic when mine break and plastic is really the only viable material I reckon.

Also the strech n fold in front of the telly - so much more civilsed

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#433

Ive found oil pretty ineffective for sticking somehow.

A % overflouring is small price to pay for sticking piece of mind… Is what i always say

#434

I find that it’s a good indicator that I’m overkneading. It starts nice and slippery and then when it starts to get sticky it’s time for it to go back in its bowl. But then I’m aware others here torment their dough a lot more than I do.

#435

That looks fine! I bet it’ll taste great.

I read that you should wait an hour before cutting it as the structure is still forming, but who knows if that’s BS or not?!

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#436

Definitely leave it until it’s properly cool. If you don’t it’ll give you indigestion for one thing.

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