January 14, 2014 - 12:13pm
Classic Sourdough Baked in LaCloche
This is one of my all-time favorites. I love the Classic sourdough baked in the LaCloche. The crust usually comes out very well, and no tray with water is needed in the bottom of the oven. I bought a Bordelaise scorer online for about $12, and it really helps with the scoring. Recently, I have used primarily white sourdough starter, but I have added a touch of whole wheat and rye starter, which give the bread a bit of a different taste. It's fun to experiment.
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I like the looks of this loaf, congrats.
Thanks so much. It tasted good as well. My husband gave it the thumbs up and went back for seconds, so I guess it was OK!
i too like a little rye, wheat and spelt in these white breads to give then a little bit better flavor and up the whole gains some - about 7% each doesn'l effect the crumb much the flavor is so much better in my book.
happy baking
Dabrownman: Totally agree and thanks for your comments. I think I will continue to add other grains for a more interesting taste!
Very nice looking loaf...Love your scoring...seems your investment in a new lame was well worth it.
Regards,
Ian
I'm sure your husband enjoyed this loaf. Very nicely done.
I like the grains you've added and they do give a nice addition of flavor as DA commented.
Nice addition to your baking supplies and pretty much a must for some nice slashes. I find also a serrated knife works well for straight slashing.
I love my LaCloche too. I also have the longer narrow one though I almost never use it. I prefer the bell shaped one. They make such lovely boules and heat up so much faster than an hour of heating up the stones..especially when making a single boule.
Sylvia
Sylvia: Totally agree. It's funny that you say that about the long narrow LaCloche. I have it, too, and hardly every use it. Iove the domed one as well. Phyllis