June 21, 2020 - 2:47pm
Tinned Sourdough Monster!
Hi all! I hope you’re all staying safe in these times!
I wanted to try something new, so I decided to bake my sourdough in a tin, and I got a weird rip. I want to know what caused it. My suspicion is my really bad scoring :( I can never properly score Room temperature dough! Also, is the bottom of my loaf normal?
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The rip is just scoring. I find a straight cut at 90 degrees end to end works best in a bread pan. Seems to give a more even oven spring. The bottom is normal enough. Yeah, a little darker in the center but not bad. Could have been uneven heat distribution, or as the loaf expanded it pulled away from the bottom a little around the edges. I can see that happening if the dough was shaped/proofed outside the pan, then put in the pan and right into the oven. I'll proof in the pan so it fills up evenly. Enjoy!
Thank you phaz! I’ll try that next time. Do you have any tips for scoring without snagging the dough?
Thank you phaz! I’ll try that next time. Do you have any tips for scoring without snagging the dough?
Wet the top of the dough, I mean really soak it, till it's dripping wet. And, shape, toss in pan and let it proof in the pan (think of the pan as a banetton), soak, score, bake immediately. And, last thing, that looks great - just like mine! Enjoy!
Thank you :) !
I didn't originate the idea...I just use it. Pop your risen dough into the freezer for 15 minutes before scoring. It firms up the surface and makes it easier to score.
Ooooo! That sooo smart!! I’ll try that next time!! Should I put it in the freezer when it’s still in the banneton?
Yep- at least, that's what I do.
I cut into it today! What do think?
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It looks really good! I need to follow suit and start doing some loaves that way, too.
Yummo!