Realized when i went put it in the pre-heated dutch oven that we were out of parchment paper (my bad, i already knew this).
From what i read online, cornmeal should work- it immediately burned. Not the end of the world, i can brush it off or something.
But since i didn’t have something to transfer the loaf into the DO, i was just gonna have to place it in directly- of course i burned my wrist.
Which to be fair, i was kinda expecting.
But i guess a DO preheating at 500 F is more than your typical cooking burn cause i flinched so bad that it flipped the loaf upside down.
Which obviously instantly degassed it a bit, but also ruined any structure the shaping and overnight proof in the banneton had provided.
I also don’t have a lame, so I usually score my loaf with a serated knife before placing it into the DO, but since i was going directly from the banneton to the DO, i couldn’t do that. And at this point, the bread had been dropped, flipped upside down, and moved around with a spatula, so it was already not looking great, but my pathetic attempts to score it with my steak knife really sealed the deal. Any structure left in the dough was murdered by yours truly and i gave up at that point.
I typically also pour some boiling water in right before it goes into the oven, but since i didn’t have parchment paper to act as a barrier, i wasn’t going to just pour water onto raw dough. Idk, basically everything that could’ve gone wrong, went wrong, and it was all just a lack of foresight on my part for not adding parchment paper to my grocery list yesterday.
by PaceEBene84
10 Comments
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Wow. What a not so original experience but I do think a refreshingly new post topic.
But, does it still taste good ?!
[Silicone bread slings](https://amzn.to/3TlWktM) are the way to go. I use some without the handles because I use a bread oven but they’re fantastic. I also don’t use ice or water in my baking but have you tried ice instead of water ? Sorry about your burn, Vitacilina (if you’re in the US) will heal that almost overnight.
Saw this while sitting on my couch reliving the last 36 hours 😂😂😂😂😂 for me, everything went perfect and I was anticipating my best loaf yet, and then I went to take my loaf out of the baneton and it’s glued to the cloth. Totally forgot to flour the basket and that made the difference between a perfect loaf and a broken wet mess. Sourdough be bamboozling us all!!!!!
I was telling my sister how redonk it is to spend 48 hours making one loaf of bread not knowing if it’s going to be edible or now.
Total mind fruck. I gets all kinds of anxiety when it’s time to cut it.
Yeah. Well, sourdoughing is hard! 🤣
Wow. I feel for you!
But you do not need a lame. I just use a razor. And you can make a lame by sticking the razor on a chopstick. WAY better than a knife.
Also, for future reference, parchment paper is not essential. It just makes things more convenient. But your bread will not stick to a dutch oven if the Dutch oven is already hot. The bottom crust will simply seal very quickly. And then you can take it out with a spatula when you’re ready.
Anyway, while your bread may not have turned out the way you wanted it to, you have a great story and now you know what happens to your dough when you flip it around with a spatula after shaping!
You have learned much from this experience, and it will make you better.
Today I forgot to change the oven temperature setting to 250°C, I removed dough from a banneton, scored it and then found out that the oven is sitting at 100°C. By the time my Dutch oven reached the baking temperature, my bread became flat and loose, so oven spring was less than what I’m used to. Ended up with mediocre bread, tastes OK, but it’s not a sandwich material.