This was about a 40% moisture. I know I don't get the rise I would like, and so far I cannot figure it out. This was cold started in a cast iron Dutch oven and covered and baked at 450 for 40 minutes.
I get a better rise with mine covered in a Dutch oven at 500° for 25 minutes, then I do an additional 2-3 minutes uncovered to get a little darker crust.
5 Comments
mipadaitu@lemmy.world · 2 pts · 2y
What is your baking process? I'm wondering if you need more moisture in the bake for a better rise.
edit: looks extremely delicious, not being critical, just thinking you can tweak a few things.
Reverendender@sh.itjust.works · 4 pts · 2y
This was about a 40% moisture. I know I don't get the rise I would like, and so far I cannot figure it out. This was cold started in a cast iron Dutch oven and covered and baked at 450 for 40 minutes.
mipadaitu@lemmy.world · 3 pts · 2y
I get a better rise with mine covered in a Dutch oven at 500° for 25 minutes, then I do an additional 2-3 minutes uncovered to get a little darker crust.
ZOSTED@sh.itjust.works · 1 pts · 2y
God I'm out of bread this morning, and my mouth is watering lol. What kind of flower did you use? It looks like a nice crusty loaf.
Reverendender@sh.itjust.works · 2 pts · 2y
King Arthur Bread Flour IIRC, however that Sourdough starter had been fed rye flour numerous times in the past.