Sourdough Boule w/ Banneton & Cast Iron Dutch Oven
80% hydration, 100% Gold Medal Unbleached All Purpose White Flour. (Just flour, water & salt.) 890 grams of dough pulled from my dough bin (dough aged 2 days in the fridge), folded a couple times, formed into a ball, floured and thrown into a rice flour lined banneton. Baked at 450F for 25 minutes in covered preheated cast iron dutch oven. Lid taken off and baked for 9 more minutes. Bread in following photo was sliced with meat slicer.
Made some homemade pastrami from some beef shoulder clod I had in the freezer (cured and smoked it) :
Made up some homemade Russian dressing today -- mayo, ketchup, olive oil, lemon juice, paprika, worecestershire sauce, pinch of dill, minced onions, minced celery and freshly ground black pepper.
Then made Pastrami "Reuben" with it all--yeah I know Reuben is supposed to have rye bread but I like this sourdough bread just fine with it (heck a Reuben isn't even supposed to have pastrami in it).