No need for a dutch oven. $2 aluminium roasting pan.
Recipe in the comments
by bicep123
8 Comments
bicep123
Good blistering, nice crispy crust. No need for ice cubes or any additional water.
It was actually part of a 3 pack of pans for $5, but you can buy them individually for around $2.
Spelt Sourdough recipe
– 500g white spelt – 325g water (65%) – 100g starter – 8g salt
Mix together. Fermentolyse for 30min. Into bread machine on dough setting. After it finishes, put on bench. Rough shape with coil folds. Cover for 20min. Another set of coil folds, and then into cambro. Bulk for 7 hours at 19C (but dough temp was around 28C from the machine warming function). Shape into banneton. Fridge overnight. Bake at 250C on a pizza steel, covered with the pan for 25min. 210C uncovered for 20min.
southside_jim
Nice photos. I might extend your bulk a bit. This look a bit underproofed and dense to my eye. Nice shape though
kaisershinn
Great idea. I use a tent made out of aluminum foil but it’s so dang wobbly to use reliably.
Puzzleheaded-Sail381
I use my big pot for my sourdough bread. Preheat heat it in the oven with the lid. 425 degrees for 20ish minutes and then 200 degrees for 15 minutes. No ice, and it comes out great. I’m glad you found something that works!
TinCatCanuck
Man, I use a Dutch oven and can’t get an ear to save my life. Time to downgrade.
I’ve never used a DO. Wouldn’t benefit me one bit as I bake 3-4 loaves at once.
ChartRound4661
Anything to trap the steam. Well done.
paverbrick
Nice. Will try this for #9. The blistering hot Dutch oven is hard to navigate my dough into. Haven’t burned myself yet, but also have a large pizza stone.
8 Comments
Good blistering, nice crispy crust. No need for ice cubes or any additional water.
It was actually part of a 3 pack of pans for $5, but you can buy them individually for around $2.
Spelt Sourdough recipe
– 500g white spelt
– 325g water (65%)
– 100g starter
– 8g salt
Mix together. Fermentolyse for 30min. Into bread machine on dough setting. After it finishes, put on bench. Rough shape with coil folds. Cover for 20min. Another set of coil folds, and then into cambro. Bulk for 7 hours at 19C (but dough temp was around 28C from the machine warming function). Shape into banneton. Fridge overnight. Bake at 250C on a pizza steel, covered with the pan for 25min. 210C uncovered for 20min.
Nice photos. I might extend your bulk a bit. This look a bit underproofed and dense to my eye. Nice shape though
Great idea. I use a tent made out of aluminum foil but it’s so dang wobbly to use reliably.
I use my big pot for my sourdough bread. Preheat heat it in the oven with the lid. 425 degrees for 20ish minutes and then 200 degrees for 15 minutes. No ice, and it comes out great. I’m glad you found something that works!
Man, I use a Dutch oven and can’t get an ear to save my life. Time to downgrade.
https://preview.redd.it/b4vo37cqgxid1.jpeg?width=4032&format=pjpg&auto=webp&s=f6f43147059c812b1c377b30b6a42907d1101d73
I’ve never used a DO. Wouldn’t benefit me one bit as I bake 3-4 loaves at once.
Anything to trap the steam. Well done.
Nice. Will try this for #9. The blistering hot Dutch oven is hard to navigate my dough into. Haven’t burned myself yet, but also have a large pizza stone.