Two different trains of thought are going on now. I am trying to learn the in's and out's of starting a sourdough starter. The second is I want to learn to bake really nice bread. Here is my dilemma:
1. My SD starter is only 3 days old and no where ready to start producing SD starter
2. I want to bake this weekend
I have done a couple of white loaf's in the past. I have used a baking stone and my cast iron bread pan (Rectangular and 3" tall). To bake this weekend I want to produce something SD like but am not sure how. Should I look at Poolish like they use in
Will this emulate the SD process. I want to practice getting a starter ready in advance to work out the timing issues associated with good SD artisan bread. Should I go with a basic white bread that has a relatively short rise time? I am an experienced cook but want to start practicing to be a good baker (Measure and weighing).
So my other question is baking technique: I want to use my Lodge 12" Cast Iron camping Dutch oven
There were a couple of good articles associated with using Dutch Ovens here to bake. Start with 500 degree oven with DO inside oven for an hour. Slide Boule into hot oven and reduce temp to 450 and bake for 30 minutes. Remove cover and bake until internal temp is "X" (Need to look it up but I think its 205).
As a starting bread baker I am expecting some failure but just want to bake some bread that tastes decent and is cooked correctly.