Measuring Up the LCCooker
Testing for a little personal satisfaction! Today I baked a single large loaf of my usual - 100% levain Country Boule...I use my variation of a recipe from Northwest Sourdough, for a 100% hydration starter, sourdough country bread. It was proofed in the frig from 4pm until 9am. I don't usually proof this long, but I was out for most that evening and had to leave the house at 4pm.
I have been wanting to see my largest loaf baked in the LCC without topping out. My loaf fit great, without 'topping out' with what I think will be very close to my fullest ovenspring for this type of loaf. No crumb shot included. This loaf is going to a family dinner!
Oven spring just reached under the top of the cover
Slashed with a V 'name of slash ?' on top/ Sprung up nice
Apx. 4.5"H X 7" W - Correction: 1lb. 14oz baked