I’m not sure if time with lid on vs off makes a difference, but spraying water before baking has been a game changer for me.
shpagetter
Did a little experiment with my double loaf batch and played with the Dutch lid on/off times as well as the play water has for loaves. In reality, I should have only changed one thing but nevertheless here was my recipe. I am a baby baker and this is my 4th batch since starting my sourdough journey.
200g 50% hyd. White bread flour starter EDIT: I meant 100% hyd. (: 20g salt 1000g Bob’s red mill artisan bread flour (~13-14% protein) 665g room temp water
-In total about 70% hydration
No autolyse. Bulk ferment under oven light around 78f performing 2 stretch and folds every 1hr, then allow to further ferment for 2 more hrs.
I divided the dough and did a very gentle lamination/shaped the boules, let rise on counter for 40min then cold proofed overnight. Baked straight from the fridge.
I’ve been chasing a lighter, thinner but still crispy crust. The left loaf had a slightly shorter time with lid on and an ice cube under the parchment paper. The crust seems to be thinner although I think there’s a chance it may be a bit gummier and not as crispy.
The right loaf had a water spray treatment right before baking and longer time baking lid on. Crust does seem a bit thicker but still thinner than my previous bakes with lid on for half of the total bake time. I will likely stay with the longer baking with lid on and water spraying. It led to a taller oven spring and more even bake given the loaf had a longer time to expand without the crust breaking the bake time.
interpreterdotcourt
thats it, Im spraying my loaves
zole2112
I do spray with water and ice cubes in Dutch oven
PerformanceWaste5810
To me, it looks like one was shaped tighter than the other
Late__tothep
The truth is in the crumb. May you please send us a picture of the crumb of each one?
Mastashake13
Nice! Next experiment spray both and do the lid time test. See if that changes anything. Def gonna try spraying next time though!
10 Comments
I’m not sure if time with lid on vs off makes a difference, but spraying water before baking has been a game changer for me.
Did a little experiment with my double loaf batch and played with the Dutch lid on/off times as well as the play water has for loaves. In reality, I should have only changed one thing but nevertheless here was my recipe. I am a baby baker and this is my 4th batch since starting my sourdough journey.
200g 50% hyd. White bread flour starter EDIT: I meant 100% hyd. (:
20g salt
1000g Bob’s red mill artisan bread flour (~13-14% protein)
665g room temp water
-In total about 70% hydration
No autolyse. Bulk ferment under oven light around 78f performing 2 stretch and folds every 1hr, then allow to further ferment for 2 more hrs.
I divided the dough and did a very gentle lamination/shaped the boules, let rise on counter for 40min then cold proofed overnight. Baked straight from the fridge.
I’ve been chasing a lighter, thinner but still crispy crust. The left loaf had a slightly shorter time with lid on and an ice cube under the parchment paper. The crust seems to be thinner although I think there’s a chance it may be a bit gummier and not as crispy.
The right loaf had a water spray treatment right before baking and longer time baking lid on. Crust does seem a bit thicker but still thinner than my previous bakes with lid on for half of the total bake time. I will likely stay with the longer baking with lid on and water spraying. It led to a taller oven spring and more even bake given the loaf had a longer time to expand without the crust breaking the bake time.
thats it, Im spraying my loaves
I do spray with water and ice cubes in Dutch oven
To me, it looks like one was shaped tighter than the other
The truth is in the crumb. May you please send us a picture of the crumb of each one?
Nice! Next experiment spray both and do the lid time test. See if that changes anything. Def gonna try spraying next time though!
I don’t like the look of the Ice Cube method.
Thank you for sharing OP!
Meh. Both look underbaked.