will work. having such trouble with photobucket. can't resize, so I'll just post the link. I made the dough in the bread machine. formed the loaves and let them raise overnight in the fridge, then more raising in the microwave the next day(microwave not running but the light over the stove on that gives gentle heat in the microwave oven). tasted pretty good----not very sour, but more sour after a day or 2. I sure don't have the touch with the lame for the slashes----pretty lame looking!http://s56.photobucket.com/user/Finer_Kitchens/media/AngAk/image.jpeg.html?sort=3&o=0
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sourdough sandwich loaves---I have run out of patience for the rustic round loaves. maybe this pic
- Thread starter angak1
- Start date
G
Guest
Guest
I've started making my rye bread in a loaf pan.
We use it just for sandwiches and my rye boules and batards were rarely even and symmetric. It doesn't work for rye, but I have been baking many other breads, including sourdough, in an unheated enamel lined dutch oven.
It's a slick technique - no wrangling dough into a hot pan or cloche. The final rise is done in the pan at room temp. Cover, put in a preheated oven and bake for a while then uncover and finish. Also, the lid can be wet to make additional steam if desired.
We use it just for sandwiches and my rye boules and batards were rarely even and symmetric. It doesn't work for rye, but I have been baking many other breads, including sourdough, in an unheated enamel lined dutch oven.
It's a slick technique - no wrangling dough into a hot pan or cloche. The final rise is done in the pan at room temp. Cover, put in a preheated oven and bake for a while then uncover and finish. Also, the lid can be wet to make additional steam if desired.
G
Guest
Guest
I was going to post a link with specifics but the eGullet search is down for software work.
Here are a few more details:
Light film of shortening on bottom of dutch oven . Preheat oven to 425F . When dough is properly proofed wet the inside of the pot lid, slash the loaf, cover with wet lid and put in preheated oven. In 30 minutes uncover pot and reduce heat to 350F.
I have not had good luck with this technique with rye bread, It spreads too much and I get a large diameter squat loaf. I have used it with lean white bread made with commercial yeast and sourdough.
Let me know what you think.
Here are a few more details:
Light film of shortening on bottom of dutch oven . Preheat oven to 425F . When dough is properly proofed wet the inside of the pot lid, slash the loaf, cover with wet lid and put in preheated oven. In 30 minutes uncover pot and reduce heat to 350F.
I have not had good luck with this technique with rye bread, It spreads too much and I get a large diameter squat loaf. I have used it with lean white bread made with commercial yeast and sourdough.
Let me know what you think.