Sourdough boule in cast iron

This bread is delicious.  Soft slightly sweet crumb.  Gas holes not big, that's ok and gives me something to shoot for with future bread building.  Crust could be darker, next time bump up the heat.  I was baking at 425 F.    My wife and I almost ate half the loaf and we had to force ourselves to stop, he he he.   I enjoyed baking in the cast iron Dutch oven.

Breadboard

I got 4.   They are like family members.  One is dedicated to baking only.

Thanks Gerhard.

For New Years Eve I tried my hand with a sweet sourdough, a bread when toasted fills the kitchen with the aroma of cinnamon.

I also made my own butter for the first time.  Somebody please stop me.....this bread baking is addicting.

I think I'm starting to get the hang of this.   I start by pulling my starter out of the frig in the evening and let it warm up and develop overnight.  Next day I feed the starter twice then make the dough.  Ferment at room temp 4 hours then I do a stretch and roll into a boule shape.  The raw dough goes into a greased cast iron pot and is fermented overnight at 60 degrees F.  Next day I fire up my ceramic cooker early in the morning and bake the sourdough.   A long process but it's working and I'm happy.

Thanks to The Fresh Loaf contributers, I'm learnin.

Breadboard

Thanks Mini Oven,

Trying out an idea here with burning sketches onto sourdough.  My slashes are uneventful as a signature so I'm giving this a try. 

What do you think?

Breadboard

It's tricky to get the hang of burning sketches into raw dough, takes a steady hand and patience.  I'm not sure if it's worth the effort and time but for now it's fun.   I have a special burning tool used in burning feather and texture details into wood duck decoys, that's what I'm using.

Thanks everyone,

Breadboard

Preparing for St. Patrick's Day dinner.  It's good to practice, right?   Shamrock on top leaves no doubt what this bread is intended for, he he.

A cup of buttermilk and a cup of chopped oats is inside along with butter and honey.  Very tasty.  A little lopsided with the proofing, I think leprechauns are to blame.  Don't know but the extra dark crust could be attributed to the buttermilk?

Breadboard   

I use this recipe often because it's easy to make.                                                                                                         The night before; Mix with wood spoon until flour is wet and incorporated.  Dough will look a little shaggy. 400 g spring water, 100 g active sourdough starter (100% hydration), 500 g flour, 15 g sugar, 12 g salt.  Dump into greased and spray oiled covered container.  Ferment overnight at room temperature 65 - 70 degrees F.

Next day, 10 - 12 hours later; Carefully dump out and invert dough onto well floured breadboard so not to degas.  Carefully fold onto itself 2 times then fold again the opposite sides for a grand total of 4 folds.  Dust with flour and cover with tea towel and rest for 30 minutes.

Grease Dutch oven pot with shortening or lard.  Carefully pick up dough and place into pot.  Proof dough for 2 -3 hours or until doubled in size.  Bake in pre-heated 475 degrees F oven for 20 minutes covered.  Reduce heat to 350 F and remove cover and bake 30 minutes more or until bread is 200 degree F internal.

Cool pot for 5 minutes before turning out sourdough.  Cool on rack.  Enjoy!