The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough boule in cast iron

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Breadboard's picture
Breadboard

Sourdough boule in cast iron

Still hot this evening fresh from the ceramic oven so I'll wait until tomorrow morning to slice.  I'm baking in cast iron and I'm feeling very satisfied with results.   This is a basic sourdough made by my very own apple peel starter.   The bail on the Dutch oven sure comes in handy when moving the heavy pot in and out of my ceramic oven.   I'm testing out a few things---  The new apple starter,  the Dutch oven, a signature slash to the top of the bread and the quality of the bread.  Will do the taste test tomorrow morning!

 

  

Breadboard

Breadboard's picture
Breadboard

This bread is delicious.  Soft slightly sweet crumb.  Gas holes not big, that's ok and gives me something to shoot for with future bread building.  Crust could be darker, next time bump up the heat.  I was baking at 425 F.    My wife and I almost ate half the loaf and we had to force ourselves to stop, he he he.   I enjoyed baking in the cast iron Dutch oven.

Breadboard

 

gerhard's picture
gerhard

So you are a fellow Green Egger :)  Looks like a nice loaf.

 

Gerhard

Breadboard's picture
Breadboard

I got 4.   They are like family members.  One is dedicated to baking only.

Thanks Gerhard.

 

 

GovtMule's picture
GovtMule

That is fantastic looking bread!  Would love to take a bite of it right now

Are you going to be sharing your recipe?

Breadboard's picture
Breadboard

For New Years Eve I tried my hand with a sweet sourdough, a bread when toasted fills the kitchen with the aroma of cinnamon.

I also made my own butter for the first time.  Somebody please stop me.....this bread baking is addicting.

Breadboard's picture
Breadboard

I think I'm starting to get the hang of this.   I start by pulling my starter out of the frig in the evening and let it warm up and develop overnight.  Next day I feed the starter twice then make the dough.  Ferment at room temp 4 hours then I do a stretch and roll into a boule shape.  The raw dough goes into a greased cast iron pot and is fermented overnight at 60 degrees F.  Next day I fire up my ceramic cooker early in the morning and bake the sourdough.   A long process but it's working and I'm happy.

Thanks to The Fresh Loaf contributers, I'm learnin.

Breadboard

   

Mini Oven's picture
Mini Oven

Lovely Bread!   I just showed my boys and they're putting in orders!    They actually cried out, "breadporn!"

Breadboard's picture
Breadboard

Thanks Mini Oven,

Trying out an idea here with burning sketches onto sourdough.  My slashes are uneventful as a signature so I'm giving this a try. 

What do you think?

Breadboard

hutchndi's picture
hutchndi

Good stuff with the sketching.

yy's picture
yy

Nice! You're quite the artist. Did you use a soldering iron?

Breadboard's picture
Breadboard

It's tricky to get the hang of burning sketches into raw dough, takes a steady hand and patience.  I'm not sure if it's worth the effort and time but for now it's fun.   I have a special burning tool used in burning feather and texture details into wood duck decoys, that's what I'm using.

Thanks everyone,

Breadboard

dabrownman's picture
dabrownman

Bugs  on Bread !!! 

Mini Oven's picture
Mini Oven

Keeping the designs simple must be the tricky part.  

I wonder how many wood burning tools are now moving into the kitchens across the globe...   You started something, Breadboard...

Breadboard's picture
Breadboard

Preparing for St. Patrick's Day dinner.  It's good to practice, right?   Shamrock on top leaves no doubt what this bread is intended for, he he.

A cup of buttermilk and a cup of chopped oats is inside along with butter and honey.  Very tasty.  A little lopsided with the proofing, I think leprechauns are to blame.  Don't know but the extra dark crust could be attributed to the buttermilk?

 

Breadboard