Sourdough Weekend Workshop Day 2
Updated: Sep 10
Your Sourdough will have been slowly proving overnight in the refrigerator and developing an awesome flavour.
Today we're going to bake a fantastic loaf!
Preheat your oven at 250°C and if using a cast iron pan (e.g. Dutch Oven), put the pan in the oven whilst it's preheating.
Once the oven is up to temperature, carefully remove the hot pan (using oven gloves!) and place on a cooling rack.
Take the dough from the refrigerator and remove the shower cap.
Lightly flour the surface of the dough and the inside of the pan.
Carefully tip the dough onto the hot pan and using a sharp knife or razor blade (sometimes called a Lame), score or slash a pattern on the surface of the loaf - this will allow the gas to escape, as the loaf expands in the oven.
Place the 'lid' on the pan and return to the oven, to cook for about 40 minutes and reduce the temperature to 220°C
After the first 20 mins, carefully remove the top section of the pan (Dutch Oven) and allow the loaf to cook uncovered - for the remaining 20 mins.
Once fully baked, remove the loaf and place on a cooling rack to FULLY cool .... the loaf will still be cooking, even though it has been removed from the oven and you may hear a slight 'ticking' sound as the bread sings!
Once completely cool, slice and enjoy 😀🎩
All ovens are different and you may need to leave the temperature at 250°C for the first 10 mins, if your oven cools quicker ... before dropping to 220°C for the remaining 30 mins.
Instead of a 'Dutch Oven' you can simply put your loaf on a preheated oven tray. For the important steam (helps develop the crust), you can use ice cubes or pour some water into the bottom of your oven .... use a metal bowl or another tray on the base of the oven.