{"id":1866,"date":"2012-10-07T11:00:26","date_gmt":"2012-10-07T18:00:26","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1866"},"modified":"2012-11-18T19:47:49","modified_gmt":"2012-11-19T03:47:49","slug":"loaf-76-good-sourdough-again","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-76-good-sourdough-again\/","title":{"rendered":"Loaf 76 – Good Sourdough Again"},"content":{"rendered":"

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.<\/p>\n

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\u00a0for 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\u00b0.<\/p>\n

The dutch oven loaf won again. It developed nicer and looked beautiful.<\/p>\n

\"\"<\/a>

Final loaves – oven on left, dutch oven on right.<\/p><\/div>\n

The flavor had a nice sour hint, enough to clearly be a sourdough but not overwhelming.
\n\n\t\t