One Leg Sourdough

[sandyut]

Man, that is one beautiful loaf of bread! Love that golden color.
I've only recently gotten into sourdough and it fascinates me.
What kind of flour do you use for the starter? I'm assuming you use a dutch oven because of the "lift strips". Do you use the lid on the D.O.
during part of the cook? Baking temps? LOL, I could go on! I would love to see your recipe....
The only broken bones I've ever had was a finger and a toe. I can't imagine having a cast for months.

I use a lodge D.O. upside-down. Lid as the bottom. I use Central Mills organic AP flour. I get 20lbs at Costco at a time.

Here is the recipe:
• 100g Starter
• 350g water
• 500g flour
• 10g salt

1. Mix water, starter, and salt. Add flour.
2. Autolyse at room temp about 1 hour
3. Lift and fold 20-25 the first time
4. 3 more lift and fold sessions 30-60 minutes apart
5. Bulk fermentation at room temp @68 degrees this is overnight and into next day @24 hours
6. Lift and fold to make a loose ball
7. Place ball in rice floured banneton
8. Final proof in refer 4-24 hours – longer is better
9. Bake: 425 cover for 25 minutes Remove lid and bake till desired color is achieved.
9. Cool on rack at least one hour

 

[motocrash]

That sure wouldn't last long here! Wonderful.

 

[Fueling Around]

I can smell it from here.

I need to get a banneton. It is so important to the presentation.

 

[SmokyMose]

I use a lodge D.O. upside-down. Lid as the bottom. I use Central Mills organic AP flour. I get 20lbs at Costco at a time.

Here is the recipe:
• 100g Starter
• 350g water
• 500g flour
• 10g salt

1. Mix water, starter, and salt. Add flour.
2. Autolyse at room temp about 1 hour
3. Lift and fold 20-25 the first time
4. 3 more lift and fold sessions 30-60 minutes apart
5. Bulk fermentation at room temp @68 degrees this is overnight and into next day @24 hours
6. Lift and fold to make a loose ball
7. Place ball in rice floured banneton
8. Final proof in refer 4-24 hours – longer is better
9. Bake: 425 cover for 25 minutes Remove lid and bake till desired color is achieved.
9. Cool on rack at least one hour

Thank you, sir!
That's a lot of fermenting and proofing but worth a try! I have an enameled DO with a round lid handle that won't fit through the oven rack but I have a CI baking pan and the wheels are turning :-)
I like the 425 baking temp. I've been doing 475 and I can't keep the bottom from getting too done....
I've been using a mix of bread flour and white wheat (King Arthur) but I have a starter in the fridge with nothing but AP and the next bake will be with your recipe and method

 

[Rafter H BBQ]

That looks phenomenal Dave! Wishing you a speedy recovery!

I shattered my elbow as a kid getting bucked off a horse… I remember running to my folks as my elbow was jelly like! They talked amputation, but luckily had a very talented surgeon that accepted the job! Long story short, after a lot of PT… I’ve got along pretty well!

I really like the look of that cook, very nice!