OT - Sourdough

Canugghead · October 19

I have been chasing the signature sourdough score/rise I see others post.

My old way: After the triple rest/fold cycles I let it ferment overnight with lid on and bake in the same CI dutch oven without further handling. The boules would often crack/split/rise unevenly.

Bought two bread proofing baskets with liner and cover recently. I used the same dough mix and technique. When the dough was ready, I flipped them over to a pizza stone and a CI pan, both preheated. They were baked with mixing bowls as lid for the most part. I'm pleasantly surprised with the result although there's still lots of room for improvement.

I can think of two significant changes that may have helped?
1) While fermenting, the dough can 'surround breathe' if there's such a thing
2) The rise is not restriced by the dutch oven

Image: https://us.v-cdn.net/5017260/uploads/editor/an/459887smiy6j.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/2i/jna3q0u2297r.jpg

Would love to hear from the sourdough experts on the forum.

fishlessman · October 21

Canugghead said:

I have been chasing the signature sourdough score/rise I see others post.

My old way: After the triple rest/fold cycles I let it ferment overnight with lid on and bake in the same CI dutch oven without further handling. The boules would often crack/split/rise unevenly.

Bought two bread proofing baskets with liner and cover recently. I used the same dough mix and technique. When the dough was ready, I flipped them over to a pizza stone and a CI pan, both preheated. They were baked with mixing bowls as lid for the most part. I'm pleasantly surprised with the result although there's still lots of room for improvement.

I can think of two significant changes that may have helped?
1) While fermenting, the dough can 'surround breathe' if there's such a thing
2) The rise is not restriced by the dutch oven

Would love to hear from the sourdough experts on the forum.

not sourdough but ive never had cracking when i used this setup...its probably the initial steaming. i use a room temp table box for the rise, its from maybe the 1930's handed down but i doubt its the rise

https://eggheadforum.com/discussion/157863/new-years-bread-bowls-and-bisque

no slitting/cracking. could just be i did not know anybetter

Botch · October 21

Back on my pizza kick I became a real fan of the King Arthur Baking Company videos on EweTube. Martin is an excellent instructor, and he's done a lot of videos on different sourdoughs. Highly recommended.

Canugghead · October 21

@fishlessman I think it's the microbes magic in the wood box. Hopefully my liners and baskets will get there over time, not going to wash them ever.

Canugghead · October 21

@botch Thanks, bookmarked https://www.youtube.com/results?search_query=martin+king+arthur+sourdoush

fishlessman · October 22

Canugghead said:

@fishlessman I think it's the microbes magic in the wood box. Hopefully my liners and baskets will get there over time, not going to wash them ever.

it could be. my dough box is not finished in the inside, just raw pine. very simple design

OT - Sourdough

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