A routine regarding baking sourdough is slowly evolving with fresh loaves baked on Sat, Sun and Mondays when I have the time. The appearance of the loaves has varied. The first was a fluke, while the others that followed tended to split open during the baking part despite my best efforts at scoring.
Then I decided to place the rolled up dough upside down in the banneton basket so that the stretched side was facing down. This meant that when I tipped the dough out, the stretched side was facing up and the edges were underneath. The scoring tends to work better with no other natural splits occurring as demonstrated in the two loaves below. I almost feel like a professional baker!
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