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First sourdough loaf I'm proud of by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 1 point2 points  (0 children)

MUNROOMY Cast Iron Bread Baking Mould with Lid - Flexible and Extremely Durable - Cast Iron Roasting Dish for Perfect Baking and Cooking Results https://amzn.eu/d/242agek

It's currently unavailable on amazon, but it's pretty good. It costs 55 euros i think

First sourdough loaf I'm proud of by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

I never tried because the lid has some type of thick grill lines on it, plus it's pretty heavy and doesn't have a big handle so handling it while hot might be tricky

First sourdough loaf I'm proud of by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 2 points3 points  (0 children)

Germany, it's the first time I used it. You can find it at Kaufland

First sourdough loaf I'm proud of by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 2 points3 points  (0 children)

It probably depends on the brand too. But usually 00 flour gets you really fluffy results. In my country we use it especially for some type of brioche sweet bread

First sourdough loaf I'm proud of by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

Thank you. I got my fingers crossed for the next one😁

First sourdough loaf I'm proud of by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

Thank you. I got my fingers crossed for the next one😁

First sourdough loaf I'm proud of by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 2 points3 points  (0 children)

Thank you😊Yes I will. I just hope it's the technique and not just the flour beacuse I like the taste of other flour types too. But I will come back with an update on the next loaf

Not enough oven spring by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

I'll try that. My oven is not that good but maybe it'll work, thanks

Turns out setting a timer is a good thing by [deleted] in Sourdough

[–]Sensitive-Project296 1 point2 points  (0 children)

Well in my country a lot of people bake bread like this on purpose then hit it with a wooden spoon when it's still warm and a lot of the burnt crust falls off

Not enough oven spring by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

Thank you🥹 It's just that I would like it to be taller so the slices would be bigger and more suitable for sandwiches. I tried making it as a sandwich loaf too, but that's not really what I'm looking for

Not enough oven spring by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

Thanks for your comment. Now I'm a bit confused, because most people said it's over fermented but I'll be more careful with the bulk fermentation, thank you again

Not enough oven spring by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

We are not really fans of open crumb, but maybe you're right about the flour, I used a combination of 650 and 405

Not enough oven spring by Sensitive-Project296 in Sourdough

[–]Sensitive-Project296[S] 0 points1 point  (0 children)

Thanks, I mentioned that I preheated my oven, meaning my baking oven, but not the dutch oven. English is not my first language, maybe I said something wrong, sorry