Any Home Bakers Here?

[ronott1]

Hoping to help out those working with sourdough!

The recipe calls for 1 cup of starter, 1&2\3 cups of warm water and 3 cups of flour for the overnight sponge. Two cups of flour, 2tsp salt and 1tsp sugar are added the next morning to make the bread. I added about 1 and a half more cups of flour and kneaded until I got:

I let it raise for two hours:

Shaped into rounds:

and let them raise for an hour and a half:

Bread is scored:

And into the bread dome:

Loaf 1

Loaf 2

It is very tasty bread!

 

[pennyJo1960]

@ronott1 do you place parchment under your loaves? mine went flat why?

 

[MagpieDucks]

Where do you get the bread domes?

 

[ronott1]

@ronott1 do you place parchment under your loaves? mine went flat why?

I do use parchment paper. The key is to add more flout to the dough. This recipe was more that 1.5 cups off. If that extra flour were not added, the bread would have gone flat.

 

[ronott1]

Where do you get the bread domes?

As a Christmas Present!
(from Amazon.com) look for them at other places though. They might be less expensive at other places.
You can do the same thing with a porcelain dutch oven

 

[pennyJo1960]

I do have a cast iron dutch oven covered by porcelain my Ma had bought it a few years before she passed and she asked me to take it.. I knew as she started giving me these things she was getting ready to pass

 

[ronott1]

I do have a cast iron dutch oven covered by porcelain my Ma had bought it a few years before she passed and she asked me to take it.. I knew as she started giving me these things she was getting ready to pass

Yes!

I posted about using one a year or so ago. This big old thread will have it....I have a link to this but did post pictures of mine too. https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven/

 

[pennyJo1960]

Yes!

I posted about using one a year or so ago. This big old thread will have it....I have a link to this but did post pictures of mine too. https://artisanbreadinfive.com/2009/03/11/baking-bread-in-a-dutch-oven/

I do remember this saved the site in my favorites

 

[sunflour]

Hoping to help out those working with sourdough!

The recipe calls for 1 cup of starter, 1&2\3 cups of warm water and 3 cups of starter for the overnight sponge. Two cups of flour, 2tsp salt and 1tsp sugar are added the next morning to make the bread. I added about 1 and a half more cups of flour and kneaded until I got:

View attachment 1150135

I let it raise for two hours:

View attachment 1150136

Shaped into rounds:

View attachment 1150137
and let them raise for an hour and a half:

View attachment 1150139

Bread is scored:

View attachment 1150140
And into the bread dome:

View attachment 1150141

Loaf 1

View attachment 1150142

Loaf 2

View attachment 1150144

It is very tasty bread!

You are the bread master, those loaves are beautiful.

Your scoring tool is interesting - looks like a double edge razor attached to a small loaf of bread. Did you make it?

 

[Kusanar]

Hoping to help out those working with sourdough!

The recipe calls for 1 cup of starter, 1&2\3 cups of warm water and 3 cups of starter for the overnight sponge. Two cups of flour, 2tsp salt and 1tsp sugar are added the next morning to make the bread. I added about 1 and a half more cups of flour and kneaded until I got:

1 cup of starter than another 3 cups of starter? I assume 1 cup starter and 3 cups flour?

Also, what is the reasoning behind 2 rises? Why not separate after kneading and then rise as loaves then just bake?