Seeded Sourdough Boule
Today's bake was a 3-seed sourdough. I previously posted all ingredients and the method I used, and had to go, and lost it...sigh. Next time :) Here's the pics...tastes lovely.
The seed soaker added extra water even after I drained it. I can't tell if I underproofed or not. The crust was nice but I didn't get as much vertical lift as I had hoped. My scoring kind of just melted back into itself. I like this a lot better than the wheat germ one, but I think next time I use wheat germ I will soak it first. I soaked my terra cotta lid for a couple of hours before I baked it.