April 12, 2009 - 7:38pm
saturday sourdough session
greetings all
here is another attempt at susan's sourdough bread. i incorporated some tips i learned from the thread discussion i started about creating a more pronounced slash mark. it seems i am almost there! hopefully soon i can acheieve a nice crusty appearance with the slash area exploding outward. for this cook, i sprayed the bread top with a little oil right before slashing. i then placed the bread on the stone and then sprayed with a little water. the bread baked ~2 minutes longer under the alluminum tray at 500 degrees. for the next half, i dropped the temp down to 475. it seems i could of maybe slashed a little deeper? any suggestions?
thanks all!
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Comments
Very nice koloatree,
Unless you added the oil before for a reason you didn't mention, I don't think it will help the crust much. I'm certainly not a scoring expert but I might try a more angled and deeper cut next time. But really it looks nice and you did get a nice spring.
Eric
I made a boule like that once. It seemed to almost peak in the middle. I attributed the 'peaky' shape to the shape, round, and oven spring that could only spring in the middle. What Eric says about the angle and depth makes sense to me. But, in any event, the loaf looks very nice!
--Pamela
that oven spring looks real good, so I would say, yes, score that dough deeper, if thats the look you want. I also find I get better oven spring ( which helps my score cut to open further) by not having too hot an oven when the dough goes in. Yes I do steam, but tests have shown I get better spring at 200 C to begin with than when I use 220 C to begin with. Ovens are different I guess, so experiment with all these variables including your scoring depth.
My scoring (slashing) opens up better also at the lower temp.
Paul.