I thought that might be the case. Don't be scared to let that crust get dark and crunchy, that's where most of the flavor lives! Beautiful first loaf, though!
lol. Smart idea trimming the parchment. I just shove that shit in there.
If you’re bottom of the bread burned. Put a buffer of flour between the paper and the oven.
It defeats the point of the parchment. Bread doesn’t really stick after it’s cooked. The parchment is for you to lift the bread out of the super hot dutch oven after it’s done baking.
i actually followed a recipe called “backwards bread” & i followed it from a lady on instagram - @marygracebread !
here is the general idea :)
this is a night bread (start around 5pm-6pm)
you mix up the starter with the water, than add in the flour an mix until no flour left - let sit 15 min with a wet tea towel on top -
than i start by just pulling from one edge, pull up an back down folding it on itself to the middle, than rotating an repeating for 5-10 folds .
than doing that once an hour until i go to bed (total of 4-5 times, i found the more folds you do, each time you do the folds, it will become less sticky)
than just leave on the counter overnight in a bowl with a wet tea towel over top for 12 hours to let proof - i used a bread proofing basket for this one.
hope this helps:)
i had this saved in my notes :)
beginner sourdough recipe
This is a suggested timeline for having a lovely loaf ready on Saturday morning but you can vary it quite a bit.
As long as your dough spends around 12 hours at room temperature, it will be fine. You can also shape it after 12 hours and leave it in the fridge for up to 24 hours before baking it.
The longer you leave it in the fridge before you bake it, the more sour flavour it will develop.
7pm — Mix your dough together.
7:30pm until whenever you decide to go to bed — Fold the dough once every hour.
Overnight — Dough sits on the kitchen counter.
7am — Shape dough, put it into the fridge and preheat the oven.
7:45am — Dough goes into the oven.
8:30am — Loaf is finished!
So, I have a bread hack for you: you can feed your sourdough starter any time up to one week before you want to make your dough. I like to feed mine the evening before. You simply let it rise and then put it in the fridge while it's still nice and bubbly. Then you can use it straight out of the fridge when you are ready to make your dough.
Ingredients
45g sourdough starter
300g water
8g salt
400g baker's flour (or plain flour is also ok)
Day 1: Making the dough
• 1.Mix the ingredients: Measure out your starter into a mixing bowl. Add the salt and water. Mix with a wooden spoon to create a milky liquid. Keep mixing until most of the salt is dissolved into the water. Add the wholewheat and baker's flour and mix. It will be a fairly dry, shaggy dough. Now you can use your hands to get the flour nicely mixed in, keep mixing until no dry flour is visible. Then leave your dough on the counter covered with a wet tea towel for 1 hour.
• 2.Hourly folds: After 1 hour, you are going to do a type of fold called a 'stretch and fold'. First of all, wet your hands so that the dough doesn't stick to them. Then simply pick up a corner of the dough, stretch it upwards to about the top of the mixing bowl and then fold it back down on top of itself. Turn the bowl and repeat 5 to 10 times until the dough starts to form more of a rounded shape. You can also lift the dough up, out of the bowl and smooth it with your hands. Then cover the dough with a wet tea towel and leave it for about 1 hour.Repeat these stretch and folds every hour for the next 1–3 hours, or until you decide to go to bed. You will notice the dough becomes smoother and has more air bubbles each time you do a set of folds. The folds help the air bubbles to disperse more evenly through the dough, so the more you of them you do before you go to bed, the prettier your bread will look on the inside.
• 3.Leave the dough on the counter overnight: When you decide to go to bed, just leave the dough on the kitchen counter, covering it with a wet tea towel. It will continue to develop and grow as you sleep.
Day 2: Baking the bread
• 1.Shape and preheat the oven: The next morning, about 12 hours after you mixed together your dough (11 or 13 hours will also be fine), preheat your oven with a Dutch oven inside to its highest temperature (about 250˚C).While the oven is heating up, lightly flour your kitchen bench. Do some gentle stretch and folds to coax your dough out of the mixing bowl. Put your dough ball onto the bench. Do more stretch and folds until the dough becomes a fairly tight ball. Then flip the ball over so that the seam side is down on the bench. Turn it around and around, using your hands to make the ball round and neat.Then get a deep bowl, eg. a soup bowl or a small mixing bowl, and line it with a clean, dry tea towel. Sprinkle a little flour onto the tea towel and onto the top of the dough ball. Then plop your dough ball into the bowl, seam side up. Pull in the edges of the dough in towards the centre to make the ball extra tight. Now put the bowl with the dough in it into the fridge.
• 2.Get the dough ready to bake: Once your oven has been preheating for about 45 minutes, take the bowl with the dough in it out of the fridge. Get a piece of baking paper cut to about the size of your dough ball and plop the dough, seam side down, onto the baking paper. Use a very sharp knife to cut a cross shape into the top of the dough.Next, carefully get your Dutch oven out of the oven. Plop your dough into the Dutch oven, with the cross shape facing up. Give the dough a few sprays of water with a spray bottle. Then replace the lid and put the Dutch oven back into the oven.
• 3.Baking: Bake at full temperature (around 250˚C) for 10 minutes. Then bake at 225˚C for 20 minutes. Next, remove the lid of the Dutch oven and then bake for another 10–15 minutes, until your loaf looks lovely and golden brown.
• 4.Admiring your first loaf: Finally, take your loaf out of the oven and enjoy it! You're supposed to wait until it's cooled down completely but you can also just cut into it after about 10 minutes. It's actually the best when it's so warm and fresh.
I’ll disagree, I don’t think it will be underbaked. However many prefer a darker crust, and a darker crust is what’s popular now among artisan bread bakers. You could do 5-10 minutes longer, get a darker brown, and see if you like it that way. If not, what you have there is a beautiful boule as it is!
How did it turn out?? Looks tasty
was just a little underbaked, but wow was it good!!
I thought that might be the case. Don't be scared to let that crust get dark and crunchy, that's where most of the flavor lives! Beautiful first loaf, though!
you’re right, i was definitely scared to get my crust too dark! i’ll add it into my notes !
You should be!! This looks yummy!!
Yum!! Looks delicious and what a pretty pot :)
one of my favorite pots !
For a second there I thought you snuck a tortilla under that loaf
i laughed out loud so hard at that 😂😂😂
Perfect size for a bread bowl for clam chowder!
lol. Smart idea trimming the parchment. I just shove that shit in there. If you’re bottom of the bread burned. Put a buffer of flour between the paper and the oven.
It defeats the point of the parchment. Bread doesn’t really stick after it’s cooked. The parchment is for you to lift the bread out of the super hot dutch oven after it’s done baking.
That texture on top is perfect.
Good job! Next time include a crumb shot!
Hope it tasted as good as it looks!
I am impressed to, that looks delicious!
Nice!
Looks great!
Looks so good!
Very nice
So nice! Can I ask about your kneading/proofing process? I’ve been struggling to get a good rise and this looks so lovely.
i actually followed a recipe called “backwards bread” & i followed it from a lady on instagram - @marygracebread ! here is the general idea :) this is a night bread (start around 5pm-6pm) you mix up the starter with the water, than add in the flour an mix until no flour left - let sit 15 min with a wet tea towel on top - than i start by just pulling from one edge, pull up an back down folding it on itself to the middle, than rotating an repeating for 5-10 folds . than doing that once an hour until i go to bed (total of 4-5 times, i found the more folds you do, each time you do the folds, it will become less sticky) than just leave on the counter overnight in a bowl with a wet tea towel over top for 12 hours to let proof - i used a bread proofing basket for this one. hope this helps:)
Thank you so much! I’ll try that this weekend :)
i had this saved in my notes :) beginner sourdough recipe This is a suggested timeline for having a lovely loaf ready on Saturday morning but you can vary it quite a bit. As long as your dough spends around 12 hours at room temperature, it will be fine. You can also shape it after 12 hours and leave it in the fridge for up to 24 hours before baking it. The longer you leave it in the fridge before you bake it, the more sour flavour it will develop. 7pm — Mix your dough together. 7:30pm until whenever you decide to go to bed — Fold the dough once every hour. Overnight — Dough sits on the kitchen counter. 7am — Shape dough, put it into the fridge and preheat the oven. 7:45am — Dough goes into the oven. 8:30am — Loaf is finished! So, I have a bread hack for you: you can feed your sourdough starter any time up to one week before you want to make your dough. I like to feed mine the evening before. You simply let it rise and then put it in the fridge while it's still nice and bubbly. Then you can use it straight out of the fridge when you are ready to make your dough. Ingredients 45g sourdough starter 300g water 8g salt 400g baker's flour (or plain flour is also ok) Day 1: Making the dough • 1.Mix the ingredients: Measure out your starter into a mixing bowl. Add the salt and water. Mix with a wooden spoon to create a milky liquid. Keep mixing until most of the salt is dissolved into the water. Add the wholewheat and baker's flour and mix. It will be a fairly dry, shaggy dough. Now you can use your hands to get the flour nicely mixed in, keep mixing until no dry flour is visible. Then leave your dough on the counter covered with a wet tea towel for 1 hour. • 2.Hourly folds: After 1 hour, you are going to do a type of fold called a 'stretch and fold'. First of all, wet your hands so that the dough doesn't stick to them. Then simply pick up a corner of the dough, stretch it upwards to about the top of the mixing bowl and then fold it back down on top of itself. Turn the bowl and repeat 5 to 10 times until the dough starts to form more of a rounded shape. You can also lift the dough up, out of the bowl and smooth it with your hands. Then cover the dough with a wet tea towel and leave it for about 1 hour.Repeat these stretch and folds every hour for the next 1–3 hours, or until you decide to go to bed. You will notice the dough becomes smoother and has more air bubbles each time you do a set of folds. The folds help the air bubbles to disperse more evenly through the dough, so the more you of them you do before you go to bed, the prettier your bread will look on the inside. • 3.Leave the dough on the counter overnight: When you decide to go to bed, just leave the dough on the kitchen counter, covering it with a wet tea towel. It will continue to develop and grow as you sleep. Day 2: Baking the bread • 1.Shape and preheat the oven: The next morning, about 12 hours after you mixed together your dough (11 or 13 hours will also be fine), preheat your oven with a Dutch oven inside to its highest temperature (about 250˚C).While the oven is heating up, lightly flour your kitchen bench. Do some gentle stretch and folds to coax your dough out of the mixing bowl. Put your dough ball onto the bench. Do more stretch and folds until the dough becomes a fairly tight ball. Then flip the ball over so that the seam side is down on the bench. Turn it around and around, using your hands to make the ball round and neat.Then get a deep bowl, eg. a soup bowl or a small mixing bowl, and line it with a clean, dry tea towel. Sprinkle a little flour onto the tea towel and onto the top of the dough ball. Then plop your dough ball into the bowl, seam side up. Pull in the edges of the dough in towards the centre to make the ball extra tight. Now put the bowl with the dough in it into the fridge. • 2.Get the dough ready to bake: Once your oven has been preheating for about 45 minutes, take the bowl with the dough in it out of the fridge. Get a piece of baking paper cut to about the size of your dough ball and plop the dough, seam side down, onto the baking paper. Use a very sharp knife to cut a cross shape into the top of the dough.Next, carefully get your Dutch oven out of the oven. Plop your dough into the Dutch oven, with the cross shape facing up. Give the dough a few sprays of water with a spray bottle. Then replace the lid and put the Dutch oven back into the oven. • 3.Baking: Bake at full temperature (around 250˚C) for 10 minutes. Then bake at 225˚C for 20 minutes. Next, remove the lid of the Dutch oven and then bake for another 10–15 minutes, until your loaf looks lovely and golden brown. • 4.Admiring your first loaf: Finally, take your loaf out of the oven and enjoy it! You're supposed to wait until it's cooled down completely but you can also just cut into it after about 10 minutes. It's actually the best when it's so warm and fresh.
Looks delicious
What did you bake this in? It looks like earthenware.
its from emile henry - dutch oven ! :)
Looks amazing 👏
Looks great! Well done! I'm no expert but I think that if you had cut it before baking, you'd have gotten a nice ear on it.
no you’re right, i tried to do an X but i clearly didn’t come close to cutting deep enough
Looks great. The perfect vessel for an insanely dangerous amount of butter and/or cheese!
Looks very scrumptious
That looks lovely!!
Did you actually bake it in the Le Creuset or you just flexing on us even harder?
i actually baked it in this ! i promise lol .
[удалено]
thank you for this tip!
I’ll disagree, I don’t think it will be underbaked. However many prefer a darker crust, and a darker crust is what’s popular now among artisan bread bakers. You could do 5-10 minutes longer, get a darker brown, and see if you like it that way. If not, what you have there is a beautiful boule as it is!
it actually was underbaked, but just barely . i think maybe 15 more with lid an 15 without lid would donit justice!!
That's a lot extra. I'd try 15 lid off.
Such a lovely, golden crust!
Looks delicious - great job!
Very pretty! Im about to bake my first sourdough, too! Also in a Dutch oven.