Sourdough Bread

scruffy1

The whole world is in the midst of a sourdough frenzy - not a bad thing. I have been baking sourdough bread-baguettes-rolls-focaccia-pizza straight on the heat deflector of my Egg the for years. Not difficult, easier than the kitchen since the heat required is easily reached, easily maintained, and more accurate than most kitchen ovens. For bread, ease the folded-fermented-proofed dough into a dutch oven I use a French cast iron enameled pot lined with parchment paper/waxed paper. Bake with the pot's cover in place at 250C /450F for 20 minutes. Remove the bread from the pot a two-handed gentle tug on the parchment paper from each side will do it and lower the heat to 200C/400F cover with aluminum foil and continue baking straight on the heat deflector until 97C/208F internal another 20 minutes +-. If you like the crust good and dark leave for another 5 minutes without the foil. Allow to rest 20 minutes then get out of the way, it won't last long!

HeavyG

Good info.

You might enjoy reading this ongoing thread (if you haven't already) about wild yeast/sourdough - https://eggheadforum.com/discussion/1206737/wild-yeast/p1

Lots of like-minded folks here.

paqman

pics or it did not happen! 😂

Corv

If you're going to leave the paper that you used to lift the bread into the Dutch oven in the oven along with the bread, don't use wax paper.

kthacher

You don't need parchment paper.  The bread just falls out of the Dutch oven with a slight tap.