January 23, 2021 - 1:57am
Muddy Gardener
Baking sourdough in a loaf tin (or similar) - hints?
I m still playing happily with my friend s recipe that s 300 g of 50:50 levain, 200 g water, 400 g flour,
2 TBS salt 1 TBS sea salt flakes (about 11 g) (i.e. 63% hydration). I m varying the hydration a little bit, adding seeds other grains, varying the proportion of strong flour, rye, other flour, adding vital wheat gluten or not, and experimenting with different timings and temperatures for bulk fermentation, shaping, cold proofing. My baking technique has settled down to be baking 20 min in a preheated Dutch oven lid closed at 240 then 20 min lid off at 230. Then trying to leave it to be cooled enough to cut.