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Sourdough crust

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Clay Q
Clay Q Posts: 4,486
edited November -1 in EggHead Forum
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<p />My adventure with sourdough is improving. Got a call from the bookstore, Rinehart book came in and I'll pick it up today. Thanks to Hoss for the recommendation.[p]My dough is enough for two loaves. Here I'm cutting in two the fermented dough after kneading and resting.


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Using a rolling pin I flatten out and then roll up the dough. This is where I need to work out a signature style of loaf but this will do in the mean time.


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Here the egg is doin its thing with fire bricks, still waiting for a pizza stone to arrive at my dealer. But the bricks work well and this time I had the egg chugging along at 500 dome. A little egg wash and the higher temps did the trick when making a good looking crust. Thanks Chubby and all others who offered bread baking advice,.... this forum is the best.


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I'm happy with the improved look of the crust, my salt mill makes a difference also! Oh yeah.....this sourdough tasted soooooo goooood.
Clay


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