Bowl over my dough...
Hey folks, got a question, if ya dont mind...
So for the last couple months, I’ve been playing with sourdough recipes. So far, loving it! I’ve made some really nice loaves, consistantly and am trying to master the crust.
I have a decent baking stone in my regular, basic gas stove. I’ve been playing with sourdough recipes and I have found one that I like but Im working on perfecting the crust. I bake one loaf on that baking stone and another in a flat lid (older) type Pyrex 2.5qt casserole dish. The “Pyrex Loaf” comes out great but Id like a bit more crunch / ear-? If you wil, on the “Baking Stone Loaf”. I’ve use a bowl to cover my Baking Stone Loaf and cant seem to get my timing down. 20min covered, 20 min uncovered just ain’t working. I dont wanna make 8 more loaves If I can avoid it. That said, how do I adjust my time and/or temp when using a large ceramic bowl as a cover for a loaf being baked on a baking stone. As it stands, the recipe asks for 30 - 35min at 450f without the bowl. Ive baked it twice now with the bowl and I cant seem to figure out my timeline. It keeps coming out a but too moist in the center. Not uncooked, but just too moist, maybe very slightly undercooked... Anyway, I’m hoping someone has a little insight that might help me sort this out.
I imagine that there is some formula that says if you cover your bread, at such and such temp, then you need to cook for x amount of time covered and y amount of time uncovered. But my imagination can come up with all sorts of silliness. :-)