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Linda's Sourdough Bread - Page 2

post #21 of 27
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

And girls.

Har, Kevin. You are right. There is an upside to everything.

 

Disco

post #22 of 27
popcorn.gif
post #23 of 27
Quote:
Originally Posted by Disco View Post

Har, Kevin. You are right. There is an upside to everything.

Disco
Clearly you went to a co-ed high school.
As dr the bread, I need to get back into it myself. In lieu of a baguette pan perhaps the towel trick might work. I don't know the name for the procedure, but you flour a cotton or linen kitchen towel and fold pleats into it, basically making little hammocks for the baguettes to sit in. It's helped me in forming baguettes with a very high hydration dough. Not only does it hold the loaves in place, but the towel absorbs surface moisture allowing a "skin" to form that will hold its shape. Then you spray water on it before baking to get the lighter crust.
post #24 of 27

Disco, have you ever tried using wicker baskets/bannetons, and bake on a stone in the oven?

post #25 of 27
Thread Starter 
Quote:
Originally Posted by Bladebuilder View Post
 

Disco, have you ever tried using wicker baskets/bannetons, and bake on a stone in the oven?

Yes to the stone, no to the baskets. I use a stone or a heavy dutch oven to make some of my sourdough loaves. 

 

Disco

post #26 of 27
I use the baskets when I do long loaves, or a boule. Gives good support to get height, then I use a peel to transfer from basket to stone. A couple blasts of steam(throw a 1/4 cup hot water onto oven floor) that usually gives a good oven spring. Another option I use fairly regularly when doing long loaves or baguette/French loaves is a couche. It's a tad trickier, but hey, a little trouble sometimes is worth it!
post #27 of 27
Thread Starter 
Quote:
Originally Posted by Bladebuilder View Post

I use the baskets when I do long loaves, or a boule. Gives good support to get height, then I use a peel to transfer from basket to stone. A couple blasts of steam(throw a 1/4 cup hot water onto oven floor) that usually gives a good oven spring. Another option I use fairly regularly when doing long loaves or baguette/French loaves is a couche. It's a tad trickier, but hey, a little trouble sometimes is worth it!

Thanks. I have a few loaves I make I like. I do my sour sourdough loaf in a boule shape but use a covered Dutch oven for the beginning. The lid stays on for the beginning and holds some moisture in. I have also made French Loaves in an unglazed clay pot. A nice crust with a very nice interior. 

 

So many loaves, so little time.

 

Disco

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