October 31, 2017 - 11:05am
Difference in proofing and baking techniques
Interesting, the difference between these two olive thyme loaves is that the one on the left rose in a banneton proofing basket and was baked in a cloche. The other rose on a flat surface and cooked on a baking stone.
I'm just learning about sourdoughs so any suggestions are welcome.
How do you get multiple breads properly baked? Do you have lots of cloches and bannetons? Or do you have a different system?
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Comments
.... two heavy metal baking trays that don't warp. I bake 4 loaves at a time in an ordinary domestic oven. I rearrange the trays half way through the bake to ensure even baking.
Thanks!
and Dutch ovens. I bake six ~700 g loaves at a time. I got a deal on Dutch ovens and can fit six in my home oven. I do have to bake on convection and rotate the pots to prevent burning of the bottom crust.
Thanks!!!