Any Home Bakers Here?

[SnapdragonQ]

@Sally PB I looked in my books, and they all said to bake boules in either a round cake pan or a dutch oven, however only at 425°. Same, or lower temps, for sourdoughs and round or loaf pans.

Couple weeks ago I was researching glass vs metal vs silicone pans for breads, because I didn't have one for special recipe in metal, and hands down the consensus was use to metal.
It conducts heat quite different than glass pans and makes a better bread (all types of breads)

 

[SnapdragonQ]

That said, since I sometimes cheat and use the Zoji when I want something easy and sliceable for toast or sandwiches, I've made boules, challah, or other recipes that aren't traditionally loaf shaped in it without an issue. I'd imagine you could make most things in the shapes you like.

 

[SnapdragonQ]

If it helps, here is a sourdough in a loaf pan. I know your flours are different than hers.

 

[Blooie]

Will you share the recipe you used? Looks like one
I would enjoy trying.

Got home from Cody hours ago, but um, well, I kinda sorta forgot. I remember now, though!

Sylvia‘s No Knead Sourdough Bread

At night -
385 g water
90 g starter, stirred down
*note : for less sour taste, use 375 g water and 100 g starter just past peaking
Mix together well, set aside.

520 g bread flour (use 60 g rye flour as part of the 520 g if desired. I‘ve never desired)
2 tsp fine sea salt
Mix well to blend salt in

Add water/ starter mixture to flour and salt. Begin stirring with a fork until you can’t mix with with the fork anymore. Then switch to heavy wooden spoon and stir until all the flour is incorporated. (I use my Danish dough wisk and just skip the fork and wooden spoon. Love that thing!) THE DOUGH WILL BE VERY SHAGGY.

Cover with damp kitchen towel and let rest for 15 minutes. Wet hand, do several stretch and folds. Pull way up on an outside bit of dough, pull toward center of dough and push gently into dough center. Turn bowl slightly, repeat. You can feel the dough getting stiffer as you go. When the dough feels as stiff as you’re going to get it, re-cover and rest it for 15 minutes. Wet hand, repeat stretch and folds. You can do this once more if you want - I usually just do the two sets. Turn dough over, cover with damp kitchen towel, and set aside to rise for 10 hours, more or less, depending on room temperature. Go to bed.

Next morning check the dough. It should be smooth and have just a slight dome to the center. Do the poke test. Coat finger with flour, poke dough. If it indents and slowly rises back, it’s perfect. If it’s flat, runny, has lots of bubbles at the top, doesn’t spring back, or breaks, it’s overproofed. You can still continue but the dough will be hard to work with during the next stretch and folds. Bake anyway and turn into sourdough croutons. if it’s underproofed, it won’t stretch well during the next step. Let it proof longer.

Wet hands. Gently ease dough away from sides of the bowl. Run fingers of both hands under the dough and lift it up from the center about 1-2 feet above the bowl. Jiggle it a little bit as you return it to the bowl, folding it over on itself. Turn the bowl 1/4 turn, wait 30-60 seconds and repeat. Dough should feel stiffer. Cover with damp kitchen towel and rest it for 15 minutes, then repeat that set of stretch and folds. Cover and rest for 15 minutes. Wet hands again and do another set, but after the very last stretch, fold the dough into a well-oiled loaf pan instead of back into the bowl. You can gently stretch the dough to reach the short ends of the pan but I didn’t worry too much about that. Put the pan of dough in the fridge for an hour. You can actually leave it in up to 3 hours if that fits your schedule better, but I’ve found that an hour is perfect.

Preheat oven to 450 while you wait. Get it good and hot…if you want good oven spring you don’t want to just put the dough in the second the oven is preheated. Score the top. A wet scissors works well for that. Pop the bread in and bake for 15 minutes. (I confess that at this stage, I sat in front of the oven with the oven light on and watched oven spring happen right before my eyes. Now I have a better understanding of what was happening under that Dutch Oven lid all the times before when I baked it that way.

Reduce heat to 425 and bake for another 20ish minutes, or until internal temp of the bread is 204-208 degrees. Just like a pie crust, if you need to extend the time to reach that temp and the top seems to over-browning, cover with a loose tent of foil.

If it took as long to make this bread as it took me to type it out, I’d never make it again! I quite literally would have had the dough mixed, all the first set of stretch and folds done, and the bread covered for the night in the time it took me! I know you are an experienced sourdough baker, but I typed this out as if somebody had never made it before.

 

[Sally PB]

I typed this out as if somebody had never made it before.

I really appreciate that! My GF sourdough won't act like this, I know. But it helps me to know what goes into making "real" sourdough.

 

[Aria]

Blooie, Thank you for taking the time to post recipe.
I WILL be making this Recipe.

 

[Marie2020]

Got home from Cody hours ago, but um, well, I kinda sorta forgot. I remember now, though!

Sylvia‘s No Knead Sourdough Bread

At night -
385 g water
90 g starter, stirred down
*note : for less sour taste, use 375 g water and 100 g starter just past peaking
Mix together well, set aside.

520 g bread flour (use 60 g rye flour as part of the 520 g if desired. I‘ve never desired)
2 tsp fine sea salt
Mix well to blend salt in

Add water/ starter mixture to flour and salt. Begin stirring with a fork until you can’t mix with with the fork anymore. Then switch to heavy wooden spoon and stir until all the flour is incorporated. (I use my Danish dough wisk and just skip the fork and wooden spoon. Love that thing!) THE DOUGH WILL BE VERY SHAGGY.

Cover with damp kitchen towel and let rest for 15 minutes. Wet hand, do several stretch and folds. Pull way up on an outside bit of dough, pull toward center of dough and push gently into dough center. Turn bowl slightly, repeat. You can feel the dough getting stiffer as you go. When the dough feels as stiff as you’re going to get it, re-cover and rest it for 15 minutes. Wet hand, repeat stretch and folds. You can do this once more if you want - I usually just do the two sets. Turn dough over, cover with damp kitchen towel, and set aside to rise for 10 hours, more or less, depending on room temperature. Go to bed.

Next morning check the dough. It should be smooth and have just a slight dome to the center. Do the poke test. Coat finger with flour, poke dough. If it indents and slowly rises back, it’s perfect. If it’s flat, runny, has lots of bubbles at the top, doesn’t spring back, or breaks, it’s overproofed. You can still continue but the dough will be hard to work with during the next stretch and folds. Bake anyway and turn into sourdough croutons. if it’s underproofed, it won’t stretch well during the next step. Let it proof longer.

Wet hands. Gently ease dough away from sides of the bowl. Run fingers of both hands under the dough and lift it up from the center about 1-2 feet above the bowl. Jiggle it a little bit as you return it to the bowl, folding it over on itself. Turn the bowl 1/4 turn, wait 30-60 seconds and repeat. Dough should feel stiffer. Cover with damp kitchen towel and rest it for 15 minutes, then repeat that set of stretch and folds. Cover and rest for 15 minutes. Wet hands again and do another set, but after the very last stretch, fold the dough into a well-oiled loaf pan instead of back into the bowl. You can gently stretch the dough to reach the short ends of the pan but I didn’t worry too much about that. Put the pan of dough in the fridge for an hour. You can actually leave it in up to 3 hours if that fits your schedule better, but I’ve found that an hour is perfect.

Preheat oven to 450 while you wait. Get it good and hot…if you want good oven spring you don’t want to just put the dough in the second the oven is preheated. Score the top. A wet scissors works well for that. Pop the bread in and bake for 15 minutes. (I confess that at this stage, I sat in front of the oven with the oven light on and watched oven spring happen right before my eyes. Now I have a better understanding of what was happening under that Dutch Oven lid all the times before when I baked it that way.

Reduce heat to 425 and bake for another 20ish minutes, or until internal temp of the bread is 204-208 degrees. Just like a pie crust, if you need to extend the time to reach that temp and the top seems to over-browning, cover with a loose tent of foil.

If it took as long to make this bread as it took me to type it out, I’d never make it again! I quite literally would have had the dough mixed, all the first set of stretch and folds done, and the bread covered for the night in the time it took me! I know you are an experienced sourdough baker, but I typed this out as if somebody had never made it before.

Thanks for this recipe.

I have to start making sourdough again.

 

[Marie2020]

Good morning all bakers

 

[Marie2020]

I am not baking today but do have corned beef in the crock pot!

I made a lentil and vegetable soup last night and that's going to be my main meal tonight. It's all lovely and thick. Just how I like it.

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 60 and sunny.

Have a great day!