My husband bought me a Le Creuset Dutch oven for Christmas as I want to bake more bread at home. Would love any other tips you have for using it for the first time! Thanks!
I am struggling with my sourdough. Everything is just like yours until I turn it out of the bannetone and then is spreads out. It tastes great has loads of bubbles, crusty but flatter than I would like it to be. I use strong white bread flour. Can you suggest what the problem is?
I tried this recipe just yesterday (and baked today) - it turned out okay! Just not quite up to my usual results. I used my Kitchenaid and the amount of dough for my 6 qt bowl was not quite enough for the dough hook to catch on - took a long time to come together and never seemed to get to the stage where it no longer sticks to the bowl (I did end up adding a tiny bit of flour to help it along at the end). I usually use the Tartine recipe/technique but always use my Kitchenaid for the initial mixing (but have been doing the stretch/folds) and my bread comes out high and gorgeous. The dough felt softer and spread out more than my Tartine dough so perhaps I didn't develop the gluten enough. I think I'll try it again and double the recipe - that should bring it to about the same volume as the recipe I'm used to using. Fingers crossed! (and thanks, Edd for sharing this recipe!)
Do you let dough warm to room temp before baking or just turn out from fridge onto baking pan and the into oven?
My husband bought me a Le Creuset Dutch oven for Christmas as I want to bake more bread at home. Would love any other tips you have for using it for the first time! Thanks!
Thanks, I've been wanting to try Sourdough for ages but was put off by how long it takes. That's perfect.
Can I use something else than a proofing basket? I don't have one yet.
For the ice cubes, do you put them at the bottom of the pot and then plop the bread on the baking parchment on top?
Where can you get a ripe sourdough starter?
I’m saving this one for sure!
Just wondering , if you set off early , all mixed and out you go, when did you feed your starter for it to be at its peak plz ?
Thanks, will try this one soon but wondering about whole grain flours, would it work?
I have a KitchenAid mixer. What if any changes would you recommend for the initial kneading step?
Can the cold prove be subbed for a quicker prove out of the fridge?
you know what? I think you are correct.. I think it is overproofed to begin with.. thanks so much for your quick response..
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I am struggling with my sourdough. Everything is just like yours until I turn it out of the bannetone and then is spreads out. It tastes great has loads of bubbles, crusty but flatter than I would like it to be. I use strong white bread flour. Can you suggest what the problem is?
I tried this recipe just yesterday (and baked today) - it turned out okay! Just not quite up to my usual results. I used my Kitchenaid and the amount of dough for my 6 qt bowl was not quite enough for the dough hook to catch on - took a long time to come together and never seemed to get to the stage where it no longer sticks to the bowl (I did end up adding a tiny bit of flour to help it along at the end). I usually use the Tartine recipe/technique but always use my Kitchenaid for the initial mixing (but have been doing the stretch/folds) and my bread comes out high and gorgeous. The dough felt softer and spread out more than my Tartine dough so perhaps I didn't develop the gluten enough. I think I'll try it again and double the recipe - that should bring it to about the same volume as the recipe I'm used to using. Fingers crossed! (and thanks, Edd for sharing this recipe!)