Testing for a little personal satisfaction! Today I baked a single large loaf of my usual - 100% levain Country Boule...I use my variation of a recipe from Northwest Sourdough, for a 100% hydration starter, sourdough country bread. It was proofed in the frig from 4pm until 9am. I don't usually proof this long, but I was out for most that evening and had to leave the house at 4pm.
I have been wanting to see my largest loaf baked in the LCC without topping out. My loaf fit great, without 'topping out' with what I think will be very close to my fullest ovenspring for this type of loaf. No crumb shot included. This loaf is going to a family dinner!
Oven spring just reached under the top of the cover
Slashed with a V 'name of slash ?' on top/ Sprung up nice
Apx. 4.5"H X 7" W - Correction: 1lb. 14oz baked 
Happy Holidays!
Sylvia
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Way to go Sylvia!
made my tummy growl when I saw that lovely looking loaf, and I'm really not a slice of bread for snack fan!
I don't think you could get any more oven spring out of that loaf Sylvia. Really great looking boule!
Franko
What was the dough weight before baking?
David
The recipe states it makes 4.4oz of dough at 65% hydration. I half the recipe and usually add a little more water.
My CC is pre-heated both bottom and top at 500F convection. The bottom of the loaf does not burn, stays about the same as the top, cracks on the bottom. I slide it into the bottom of the CC on parchment from my pizza peel.
Sylvia
That's impressive! I'm just waiting for Santa....
Larry
Yes, I wish he would hurry up and get here, so I could rest..I've got too many irons in the fire : )
Sylvia
Beautiful.
Unbelievable spring, Sylvia! Looks delicious!
Glenn
the very nice compliments! @ David, I did not weigh my boule before baking :/ But I did weigh what went into it...the recipe was halved and came to apx 2 lb 2oz. when I add the ingredients. My baked loaf weighed 1lb.5 oz...doesn't that seem like it lost quite a bit of weight...EDITED: just weighed the loaf in at (1lb. 14 oz.)do you know if that is average water loss? I'm making a red velvet cake at the moment. Will be right back!
Sylvia
Wowser, that's one big, beautiful boule, Sylvia!
I'm going to have to look into the LCC. I just pulled my five quart Dutch oven off one of the Tartine technique boules and saw that the bread had hit the top and any cuts that had opened were flattened like a pancake. Bummer.
Have one more to bake (going to be a late night for me), but I'm going to forget about the Dutch oven and use a big old metal mixing bowl.
Is that one of the formula's from Theresa's book?
You must have had a great oven spring in a 5qt. DO..what a bummer to have your loaf hit the top...that's what I have been afraid of with this Lodge CC. I've had it happen in my clay lacloche..my loaf was shaped like a bell!
This is the Basic sourdough @100 % hydration from Theresa's blog post. I bake it a lot. Mike always comments on how much he likes it. I think my levain is tasting so much better these days and that's why he likes it.
Late night for me too. My family is into Red Velvet cake lately..so I'm doing one
and had to make runs to the grocery store.
Sylvia
I'll bet the crumb is just as gorgeous.
Wishing you and yours 'Happy Holidays'!
Sylvia