What's the total bake time? 22-25 (with steam) and then oven off if well browned to prop open for 10? Or additional 22 after opening and allowing steam to escape? Thanks!
Bake with steam for 22 to 25 minutes. After 15 minutes, rotate the loaves if necessary.
At 22 to 25 minutes the loaves should be well-colored. Turn off the oven and prop open the door a few inches, allowing the loaves to dry for an additional 10 minutes.
Why did you have to eat raw sourdough at Heathrow?? To prove that it wasn’t sth illegal at customs? ;)) do you think I could leave out the instant yeast? And perhaps add more leaven into final dough?? Thanks as always
What's the total bake time? 22-25 (with steam) and then oven off if well browned to prop open for 10? Or additional 22 after opening and allowing steam to escape? Thanks!
Bake with steam for 22 to 25 minutes. After 15 minutes, rotate the loaves if necessary.
At 22 to 25 minutes the loaves should be well-colored. Turn off the oven and prop open the door a few inches, allowing the loaves to dry for an additional 10 minutes.
Thanks!
Looks wonderful, can’t wait to try it! Question: for the preferment, should I use ripe or unfed sourdough culture?
Good question, Laura. For this and really, any bread or leavened thing, for best results use healthy culture. 👍🏻👍🏻
Why did you have to eat raw sourdough at Heathrow?? To prove that it wasn’t sth illegal at customs? ;)) do you think I could leave out the instant yeast? And perhaps add more leaven into final dough?? Thanks as always