The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help on baking in the stone based oven sourdough

bobyoung73's picture

Help on baking in the stone based oven sourdough

Dear all until now I have been baking with success in the Dutch oven sourdough bread with good holes and crust. the starter  is very good and never had problem since I move to stone based oven. I am using 250C top @240C bottom and steaming once at the beginning .

I have a big stone based  steamed commercial oven  and can bake 6 loafs at the time . but the result are really bad

I m using % 75 hydration

bread is coming out flat and very sticky, is there a way I can improve.? could you recommend a way or a book for commercial ovens

do I need to prove it long time ? is there a structure of basic steps I need to fallow , I am open to change the way I bake, 

I am using  200grm of starter for each 1 kg flour and 700 grams of water and add the 50 arms water with 25grm salt.

I do 4 fold every 30 mins for 4-5 times and I weigh 1 kg,  and places the dough in a basket raped in cotton sheet and leave  overnight in the fridge . I take out the dough from the fridge and  to start baking in the oven   

I use %13 protein organic flour and my starter is organic too.

any help or tips appreciated 




MichaelLily's picture

Are you sure the oven is preheating sufficiently, and perhaps there is too much steam.  Get a spot checker (infrared thermometer) and try adjusting the amount of steam.

bobyoung73's picture

but it could be that the way I do it .I don’t do any pre rasing before. I take out the the dough from the fridge and straight into oven. 

Filomatic's picture

I  and many others bake retarded, shaped loaves straight from the fridge with good success, so that shouldn't be the problem.