Greetings from SFO!
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Here’s what I baked it in. I was using our enameled Dutch oven but baking bread in it discolored it.
https://share.icloud.com/photos/027bOgzkUscjfUfsojpXJo_Kg
A cast iron pot of uncertain provenance. No markings. It belonged to my Mom my sister gave me hell when she saw it in the basement in the sorry state I’d left it in. Mom probably got it at a thrift store somewhere, and used it to cook on campfires.
I cleaned it up, re-seasoned it, and sent a picture to my sister.
It worked great and the smaller size made the loaf a nicer shape IMHO.Mom would be proud.
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Pro-tip:
There’s a reason why a lot of YouTubers season their pans on an outdoor grill. I set off the smoke detectors.
First time I’ve ever heard Sam howl.
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I had to stop reading this thread because I love sourdough and we can buy something called sourdough here in New England...but it isn't.
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Looks great!
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Loaf 7 in the series. Cold proofed longer than the others because I got busy. Larger than the others. Can’t wait!
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I fed my starter a couple of days ago. It was nearish to the top of the jar I store it in but I didn't think it would be a problem. Opened the refrigerator door yesterday to an overflow situation. Thank god for glass refrigerator shelves. I mixed a batch of dough and baked today. Those yeasties were particularly active; I ended up with a larger than usual loaf.
I think we're having BLTs for lunch today.
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Good article, and it reminds me to ask…
Has anyone had success making a sourdough with all or part whole wheat flour?
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I've used Bob's Red Mill whole wheat in some recipe I found online; it was a combination of bread and whole wheat flours. I made it a couple to times but we weren't fans.
I make this sourdough rye, though, and we think it's really good:
https://breadtopia.com/sourdough-ny-deli-rye-bread/
I don't do the glaze and just add a couple of teaspoons of caraway seeds to the dough at the beginning. And I do my standard thing of mixing all the ingredients, doing some stretches after an hour or so, and a few more times after that a few hours apart. In the evening I make the loaf and put it in its proofing basket and stick it in the frig overnight. Bake in the morning, ready for lunch.
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Breadtopia has recipes for all sorts of novel flours. How about this one for sourdough Boston brown bread?
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I’ve been meaning to try Boston brown bread.
Now to find a coffee can.
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Here's another sourdough Boston brown bread recipe. Not baked in a loaf pan or a can.
https://forum.breadtopia.com/t/sweet-and-sourdough-brown-bread/43277
