I modified Wild Yeast Susan's Norwich Sourdough to be 75% hydration. Final proof was 1.5 hours at room temperature and overnight in the fridge at about 40F.
Bread looks good and I'm sure it tastes excellent too, but I'm interested in the banneton you've used to get those nice zig-zag patterns! I've not seen one like that before, although I've recently found some that are made from a compressed fibre material rather than cane. Got a picture?
Another idea I've had, but haven't tried, would be to make a pattern inside a banneton with shoelaces and put flour over that. That way, you could create new patterns for every loaf. You could give that a shot.
Bread looks good and I'm sure it tastes excellent too, but I'm interested in the banneton you've used to get those nice zig-zag patterns! I've not seen one like that before, although I've recently found some that are made from a compressed fibre material rather than cane. Got a picture?
Cheers,
-Gordon
I didn't use a banneton. The old towel I used as a couche has those raised, angled patterns. I'm glad you like it.
Ah, the old "old towel" trick :-)
It does make a good pattern though!
I have been asked for breads that look "more rustic" in the past when I've used a tin, so always on the lookout for alternative banneton patterns.
Cheers,
-Gordon
Another idea I've had, but haven't tried, would be to make a pattern inside a banneton with shoelaces and put flour over that. That way, you could create new patterns for every loaf. You could give that a shot.
bet they taste great too. Well done and
Happy baking
Thanks!