Loaf 76 – Good Sourdough Again
Time for some sourdough bread again. Last time I made it at home I compared cooking it in a dutch oven verses my regular hearth oven style. The dutch oven won. I tried the same comparison again this time to verify the findings. Also, even if the dutch oven is better, I can’t bake two loaves at once using it.
My sourdough starter is a week old, I used it as is to make a levain for this loaf and did a feeding of the starter. I used the Tartine recipe and made the levain for this batch with 20% of my starter, 100% water and 100% of a 50/50 mix of white and whole wheat flour.I did the feeding at midnight and started mixing the bread at 7:45am. I did all the proofing in my oven with a heated pizza stone in it that kept the temperature between 75 and 85°.
The dutch oven loaf won again. It developed nicer and looked beautiful.
Final loaves – oven on left, dutch oven on right.
The flavor had a nice sour hint, enough to clearly be a sourdough but not overwhelming.
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- Sourdough divided, preshaped and rested.
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- Ready for final proofing.
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- After a 3 hour proofing.
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- Loaf A, heading in to bake in the dutch oven.
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- Loaf B, heading to the regular oven.
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- Final loaves – oven on left, dutch oven on right.
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- Dutch oven sourdough.
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- Dutch oven loaf internal crumb.
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- Oven loaf internal crumb.
