cruzmisl Posted February 10, 2007 Report Share Posted February 10, 2007 Hi All, I made a sourdough loaf today. If I made it any larger it wouldn't have fit in my oven. For reference my cutting board measures 16" x 20". I think my wife and I will be eating toast for a week Just thought I'd share. Joe Quote Link to comment Share on other sites More sharing options...
Farmer John Posted February 10, 2007 Report Share Posted February 10, 2007 And we need the recipe, temp, time etc It looks great! Quote Link to comment Share on other sites More sharing options...
Sanny Posted February 11, 2007 Report Share Posted February 11, 2007 Re: Hyooge loaf.... ... If I made it any larger it wouldn't have fit in my oven. OVEN? You have a fabulous cooker, and you put it in the OVEN? Oooh, the SHAME! (ok, so it looks fabulous... ) Quote Link to comment Share on other sites More sharing options...
marco polo Posted February 12, 2007 Report Share Posted February 12, 2007 Share recipe!!! What is your dough, cooking time & temp??? Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted February 12, 2007 Author Report Share Posted February 12, 2007 A few days before I refreshed my French "Pain de Campagne" starter. The dough consists of the starter, some whole wheat flour, unbleached AP flour and water. The rise takes a long time though since I didn't add any yeast but that's OK. I baked it on my stone initially at 500 degrees for 10 minutes (with a cup of boiling water added to produce lots of steam which aids in oven spring) then reduced the temp to 450 for the remainder of the bake. I'm not sure how long I baked it for, I always go by color of the crust and internal temperature. I remove it when the internal temp reads 205 degrees. I don't have exact measurments since I'm not at home but if you want them I'll post later. Joe PS the dough was risen in a banneton. It really does make a difference! Quote Link to comment Share on other sites More sharing options...
