Sourdough

[Bustercluck]

[drbb]

My buddy swears by the electric knife, I am old school and use an old bread knife. The wife complains that I cut the bread crooked, so maybe I need to look into the electric knife.

SS

It is a cliche, but I say it anyway. You should let the knife do the work and don’t force it. You can sharpen your bread knife like regular knives and the result may pleasantly surprise you.

[drbb]

I wait 5-6 days after a feeding, with it in the fridge, take it out and let it sit on the counter for 2-3 hours, then use. I like the "sour" flavour after it sits for those 5-6 days. I have also use it a day after a feeding, but the flavour is not as "sour" as the 5-6 days.

I have heard that taking a hot cast iron pan, add water and place it on the bottom rack when you are baking your bread for a great crust. Will try that tomorrow.

Some great links and examples to try! Thanks all!

Cheers

SS

You can get this crust by baking your bread in a Dutch oven or other oven safe pots. Heat up the pot inside your oven at 425-450F, drop in the risen dough and slice your desired pattern on the top. Bake for 35 minutes with the lid on and 18-25 minutes after you take the lid off, depending on how thick you like your crust.