12h • BreadScore™ Requests 📥
Not Really A Fan of DO Baking
Today, I baked a BEAUTIFUL loaf of sourdough. This time, I baked in a cast iron (similar to a DO, (extra deep cast iron) with a sheet pan over it because I don't currently own a true DO). I'm finding that I am not a super huge fan of this baking method. It was pretty, it has a good ear, nice oven spring as far as I can tell. My only issue is that the crumb is still a little more gummy than I would like for it to be. I know that a homemade sourdough bread is NEVER going to be exactly like fresh bakery bread, however, I know there has to be something more than this. I loved the look of the crust. I used the same recipe as the last few... 165g starter, 400g water, 15g sea salt and 650g bread flour. I kneaded by hand for 10 minutes, bulk fermented for 9 hours on the counter in a 72° kitchen (was 50- 60% raised) and cold proofed overnight in refrigerator. Opinion please... the only thing I did different was the cooking vessel. Preheated to 500°, reduced to 475° when bread went in, baked covered for 35 minutes with steam pan on bottom rack then removed lid, baked 25 minutes at 450°.
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Not Really A Fan of DO Baking
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