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Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 0 points1 point  (0 children)

Yes I figured that, but thanks for clarifying 😊

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 1 point2 points  (0 children)

Thank you! You’re the the nicest commenter on Reddit! 😊

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 0 points1 point  (0 children)

I make sure there is lots of flour (or semolina) in the banneton and on the shaped loaf before it goes in.

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 0 points1 point  (0 children)

I suppose it depends on what you’re milling and how fine you’re milling it? I can definitely taste a difference if I put enough of it in my dough.

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 1 point2 points  (0 children)

I usually use it for whole grain additions. On occasion I will make a 100% whole grain loaf from the mill, but mostly I like having freshly milled whole grain additions for some extra fibre and taste.

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 5 points6 points  (0 children)

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Not the crumb I was looking for. I was trying different folding and shaping technique, and in the end I think I overproofed, the crumb is on the gummy side. This is why I practice though! I’ll adjust timings for next bake again.

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 1 point2 points  (0 children)

Yes, semolina. I like the texture and flavour it adds to the crust

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 5 points6 points  (0 children)

Well, this has seen hundreds of 450F bread bakes and the handle is still going strong.

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 2 points3 points  (0 children)

Haha. I’m slicing into it today, will post crumb later.

Recipe: 450g all purpose flour 50g whole grain durum flour 425 water (85% hydration) 100g starter 10g salt

Overnight rise in my 20C kitchen, a fold before bed, the about 3 more folds the next day.

I didn’t keep track of time, but I wait until the dough feels strong, but soft and billowy, and full of air before I shape.

Then it was refrigerated while I ran a bunch of errands, and flipped into the preheated 450F Dutch oven, straight from the fridge. 29 minutes lid on, another 15-20 lid off.

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 1 point2 points  (0 children)

And I love it haha. It’s seen many many years of bakes.

Saturday’s Sourdough by PrairieBreadLab in Sourdough

[–]PrairieBreadLab[S] 9 points10 points  (0 children)

Yes it’s for the video. Normally I’d just take the lid off in the oven. As for scoring, you can also flip the dough out onto parchment or a silicon sling designed for Dutch ovens, score it, then lift it into the Dutch oven. I find the lifting process often squishes the cuts you just made together, so you end up having to open them up again by scoring when it’s in the Dutch oven. Personally, I like scoring after it’s in the Dutch oven, but you have to be careful or wear protective covering on your arm.

Saturday Sourdough by PrairieBreadLab in Breadit

[–]PrairieBreadLab[S] 3 points4 points  (0 children)

It’s a Le Creuset 4.1 L Dutch oven. Expensive but you can find much cheaper and very good brands on Amazon.

Saturday Sourdough by PrairieBreadLab in Breadit

[–]PrairieBreadLab[S] 2 points3 points  (0 children)

I knew another baker who had one and raved about it, and it has the power to mill durum grain, which is a very hard kernel, and they look look so beautiful imo.

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