The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My first bake with new starter

love my oven's picture
love my oven

My first bake with new starter

I'm so excited!  My starter is thriving and I just baked two loaves of a beautiful seeded sourdough.  It's a recipe I used to use in my wood oven but it has been about four years since I last made this bread.  Today, I  baked it in my home electric oven.  I don't have my bannetons as they are in P.E.I. at the location of my oven.  However I improvised with glass bowls and retarded the dough overnight.  I did get a nice oven rise but there is still room for improvement.  

Edo Bread's picture
Edo Bread

Glad things are working out - a seeded sourdough is my favorite.

love my oven's picture
love my oven

The sourdough I just baked was taken directly from fridge after overnight retarding and then put directly into hot oven. I have just made two loaves of sourdough and divided into boules which are now resting in bowls ready for the fridge.  Question is, can I take directly from fridge in the morning and bake or do I have to let rise first for the four hours that Reinhart suggests.

PetraR's picture
PetraR

... straight from the fridge.

I preheat the oven with my Dutch Oven/s in, than when the oven is ready I take the bannetons out of the fridge , score and bake.

Never fails.

Baking straight from the fridge makes scoring the bread a doodle.

I have 2 bannetons in the fridge as I type and bake them in a couple of  hours.

love my oven's picture
love my oven

Thank you PetraR - I agree that scoring the bread is much easier right out of the fridge.  I will go with your suggestion.  This really helps.

PetraR's picture
PetraR

I find this way is the easiest way.

I also bulk ferment my dough in the fridge,simple:)