Seeking More SD Loaf Height
Thanks to TFL, my sourdough loaves are more uniform, tender, and consistently tasty. Now I'm raising the bar, and want taller loaves. My daughter says, "Mom, these loaves are so flat!" (I think she wants more surface area for honey and butter:>)
I currently let the dough rise in a ceramic bowl covered with a dishtowel in the warming drawer for 1.5 hrs, then shape the 10" long loaves with a minimum of flour, slash and place them on a gray cookie sheet, cover with the same dishtowel, and let rise for another 1.5 hrs, then bake at 450.
I'm happy with the flour and starter and oven and warming drawer and dishtowel, but highly suspect that old cookie sheet could be the nemesis of loaf height. What do you think?
(Wednesday) Once again, thanks for the great advice. I have lots of linen-type dishtowels (thanks to numerous long-deceased ancestors) and will try to imitate the pictures I've seen. I used to have a "w" shaped baguette pan, but it rusted and dented during my 11 years without an oven. If I can dig it out of the "Yard Sale" pile, I wonder if I could line it with parchment for baking?
The warming drawer setting is just above 90degrees. I don't think I can set it any lower...I need a "no-fuss" system where I can set the dough and forget it for at least 90 minutes so I can do the critical tasks of the day. Next bake: Saturday morning for a 9 guest family luncheon before a piano recital.