Post

Do you always measure temp afterwards? What do you aim for?

I'm interested in your methods. I'm in Celcius so bear with me 😄 I put my Dutch oven in cold with the lid on, turn yep to 250°C. Loaf goes into the freezer still in its banneton. After 30min I pull it out, score and bake for 25min lid on at that temp, then drop to 220 w/ the lid off for another 15

And that's for a big loaf. Should I be leaving it in longer with the lid on? Crumb shot of last one that had 25min lid on 250C

This looks great. What do you dislike about it? Crumb, as far as I can tell, is based more on your starter, proofing, and shaping. My above loaf had lots of tunneling. I've decided to de-gas the dough a bit during shaping. Let me know what you're looking to achieve, and I'll try to help. :)

What compared to a 500 load and then drop to 450?

I feel like I've done that experiment, but I didn't make a post about it. And since I didn't make a post about it, I can't remember, haha. I'll give it a try tomorrow. :)

I haven’t played with it. Just went with the modernist bread recommendation of pre-heat Dutch oven to high temp for better oven spring, then lower to bake, and finally open to brown.

I loooooove sourdough 🤤