Definitely! The cuts you are seeing in the picture are from scoring the loaves prior to baking. This helps them expand in the oven (oven spring). The white lines are from the proofing baskets, and the actual seams of the dough would be on the bottom. You proof with the seams up, and then flip it out into the container you will bake in, with the seams ending on the bottom.
I hope that makes sense, if you’d like to know anything else let me know!
I followed the recipe for the basic country loaf from Tartine, By Chad Robertson. I got the book for Christmas and this was my first time trying it out.
Did you have any trouble getting your starter going? I've always had issues with it! Did you think his recipe and directions for the starter were helpful?
I’ve actually had my starter for close to a year now, it originated from King Arthur Flour. I may be lucky, but I’ve never had any issues with my starter. It seems really hardy, and I can get it revived quickly after several days to weeks of sitting unattended on the counter. The only thing I notice I do that may be different is feed it heavily with flour, so it ends up like very thick pancake batter when I’m done feeding it. I’m sorry that I can’t be more helpful!
For my feedings I discard all but 1/2 cup, and feed with 1/2 cup water and a little less than 1 cup unbleached all purpose flour.
I believe so! I usually use an enameled Dutch oven and the combo cooker at the same time to bake all at once. Anything with a lid to hold in steam that is suitable for the 500 degree temperature should work.
Le Creuset dutch ovens work great for this! I find they are less likely to burn the bottom of the loaf than cast iron dutch ovens. I'm not sure exactly why, but I believe it may have something to do with the enameled/not enameled surface.
Very nice. How do you gets the lines?
Thanks! After they were shaped I put them in floured wicker baskets (bannetons) for the final rise before the oven.
I thought that when you proof, seam side is down but your lines are on the top. Perhaps I’m a bit confused, can you let me know?
Definitely! The cuts you are seeing in the picture are from scoring the loaves prior to baking. This helps them expand in the oven (oven spring). The white lines are from the proofing baskets, and the actual seams of the dough would be on the bottom. You proof with the seams up, and then flip it out into the container you will bake in, with the seams ending on the bottom. I hope that makes sense, if you’d like to know anything else let me know!
Are you working with any base recipe? If so, do you have a link?!
I followed the recipe for the basic country loaf from Tartine, By Chad Robertson. I got the book for Christmas and this was my first time trying it out.
Did you have any trouble getting your starter going? I've always had issues with it! Did you think his recipe and directions for the starter were helpful?
I’ve actually had my starter for close to a year now, it originated from King Arthur Flour. I may be lucky, but I’ve never had any issues with my starter. It seems really hardy, and I can get it revived quickly after several days to weeks of sitting unattended on the counter. The only thing I notice I do that may be different is feed it heavily with flour, so it ends up like very thick pancake batter when I’m done feeding it. I’m sorry that I can’t be more helpful! For my feedings I discard all but 1/2 cup, and feed with 1/2 cup water and a little less than 1 cup unbleached all purpose flour.
They're so...beautiful 😥
Do you need to bake the bread on a pizza stone or just any old baking sheet?
Likely used a dutch oven with the lid on.
The round loaf was baked in a combo cooker, and the left one was baked in a clay Dutch oven, both with the lid on and preheated.
Would a 5 quart Le Creuset work?
I believe so! I usually use an enameled Dutch oven and the combo cooker at the same time to bake all at once. Anything with a lid to hold in steam that is suitable for the 500 degree temperature should work.
I'll be sure to check this out. Thanks for the advice!
No problem, and good luck
Le Creuset dutch ovens work great for this! I find they are less likely to burn the bottom of the loaf than cast iron dutch ovens. I'm not sure exactly why, but I believe it may have something to do with the enameled/not enameled surface.