We really don’t buy much in the way of bread around our house anymore, and we’ll go through 3-4 loaves a week of Sourdough.
We have an active culture sponge that lives in the refrigerator, of which we use 7/8 or so each batch. Feeding involves only replacing the used sponge with a like amount of flour and water and sticking it back in the fridge.
Rises twice on the counter, (just mix, no kneading to speak of) then into the Benetton in the fridge overnight
Preheat oven with inverted greased Dutch oven to 500
Invert Benetton onto Dutch oven lid, and cover with base. Reduce heat to 450 and cook covered for 15 min.
Uncover, and finish to “thumping hollow” at 450.
Seems to work every time...
We have an active culture sponge that lives in the refrigerator, of which we use 7/8 or so each batch. Feeding involves only replacing the used sponge with a like amount of flour and water and sticking it back in the fridge.
Rises twice on the counter, (just mix, no kneading to speak of) then into the Benetton in the fridge overnight
Preheat oven with inverted greased Dutch oven to 500
Invert Benetton onto Dutch oven lid, and cover with base. Reduce heat to 450 and cook covered for 15 min.
Uncover, and finish to “thumping hollow” at 450.
Seems to work every time...
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