I think it turned out good but i did notice some mistakes. The loaf on the left, i did not cut deep enough, and the crumb was a bit dense as tou see in the second picture. I still have not cracked the other one open but it seems that it should be a bit betto because one of the cuts did go deep enough. Also they did not receive enough steam i think. I cooked them in 2 cast iron pans, no lids and a small roasting tray with water below. The first picture show the right after taking out, but i thought they were to light so i put them in 5 more minutes(did not take a pic after that). I would appreciate some tips for my next time 🙂
Also, i just Bake With Jack's recipe, i did not have enough starter so i calculated with the amount i had. About 160g of starter, 720g Bread flour, 496g of water, and 13g of salt.
by ThatOne_Anti-Social
1 Comment
Hey 👋
Please could you add the recipe link for me? ☺️ YouTube/Instagram/weblink is acceptable also.
[Here](https://imgur.com/a/F3H0uE2) are my times for a 500g flour loaf. I keep the lid on longer (while it’s steam baking) for a thinner crust because that’s to my taste.
Lid off cooking (no longer steam cooking) is when most of the browning occurs.
You’re aiming for 208-210f internal temperature ☺️. You don’t have to check this every time. Even just a couple of times to dial in your own preferred outcome using your oven.
You can see the colour of my loaves develop during cooking [here](https://imgur.com/a/4nQmd2p).
This covers [rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/)/prevents removal from the sub.
Cheers
Zip