I saw a video a while back about baking sourdough starting in a cold oven and a cold vessel. I gave it a go this morning. Put the dough into a cold roasting tin and into the oven turned off. Put the lid on, set it to 220C fan and just left it there for an hour. Here are the results!
by Trevor_Osborne
7 Comments
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I baked the second loaf straight after using the normal method (preheated vessel and oven). Not much difference between the two.
Ignore the size difference, I didn’t weigh them when I divided, I just eyeballed it! 😄
https://preview.redd.it/ukpj225y4a0e1.jpeg?width=2252&format=pjpg&auto=webp&s=4019099d443fbb28e865611899d769438f785d65
Wow!!!🤩
Very cool! Looks perfect!
Hi. Good open structure likely going to spread butter and jam everywhere!
Lovely loaves⭐⭐⭐⭐⭐
I like the idea of this to get the loaf cook through properly but have a lighter crust.
so you mean you baked it without taking the lid off at any point?
just a full hour at 220°C?